A holiday treat, this Vegan Bourbon Pecan Pie is dairy and egg free with a hint of molasses, maple and a taste of bourbon! Disclosure: This post is sponsored by Rodelle. Thank you for supporting brands that help support Vanilla And Bean. All opinions are my own.
We’re getting down to the wire with Thanksgiving so close. December holidays will be here before we know it. I’m feeling ready…
Ready for a break that is! hehe. How about you?
After making an egg-based Bourbon Pecan Pie, I was asked by Bob, a Vanilla And Bean reader, if anyone had tried making my recipe without eggs. I hadn’t heard from anyone who did, so I got to work.
First, I started working on the crust. After some trial and error I finally came up with a Coconut Oil Pie Crust (includes a video!) that’s flakey and tender. Then I got to work on the filling.
I tried aquafaba in direct replacement of the eggs, but I ended up with a too loose filling. Perhaps I didn’t bake it long enough? I ended up freezing the filling to be used later as an ice cream topping. At some point I’ll go back to the drawing board on aquafaba, but wanted to try something different.
I recalled reading a recipe from The Washington Post, by Joe Yonan, some time ago about vegan pecan pie. Joe uses a roux to thicken his recipe so I thought I’d give it a go! I used coconut oil, flour, and bourbon to make the roux. And this worked, but I boiled the sugar mixture too long upon initial cooking. I had to go back to my baking books and review sugar cooking temperatures from firm ball to hard crack stage. I ended up with a candy Vegan Bourbon Pecan Pie! But at least I was on the right track.
After decreasing the flour just a bit, not bringing the filling to a boil on the stovetop, and baking it for just the right amount of time, I finally got the consistency I was after.
What I love about this recipe is the richness of the filling. It’s loaded with pecans, a hint of maple and molasses. The bourbon is noticeable but not overwhelming. I also use brown rice syrup instead of the traditionally used corn syrup to avoid GMOs and the over-the-top sweet typical of corn syrup.
The texture is different from an egg-based, custardy pecan pie but still smooth and rich in its own eggless right. And it’s good for me anyway, as someone who is trying to avoid eggs unless they come from the farm down the street.
Rob nor our neighbor is complaining! They’ve devoured most of it, and I’ve had to resist after having WAY too much pecan pie over the past several weeks.
I use Rodelle’s Organic Bourbon Pure Vanilla Extract, an aromatic and rich vanilla that’s sourced from an association of over 3,000 farmers who collectively make up an employee-owned cooperative. Their vanilla beans and extracts are truly farm-to-table and produce rich, earthy notes that tie the flavors of this pie together beautifully.
Find Rodelle at their website, Facebook, and Instagram. Annnd… I just spied their Organic Baking Cocoa at Costco!!
Make this pie using my Coconut Oil Pie Crust and serve it warm with a big ol’ scoop of Vegan Bourbon Vanilla Bean Ice Cream and a good drizzle of melted chocolate.
May your holiday prep be easy and filled with joy.
xo
Vegan Bourbon Pecan Pie
Ingredients
- 1 Blind Baked Coconut Oil Pie Crust + leftover dough for leaf decorations
- 2 C Pecans whole, 245g
- 2 Tbs Coconut Oil solid
- 3 Tbs All Purpose Flour
- 1/4 C Bourbon 50g
- 1 C Brown Rice Syrup 322g
- 2/3 C Dark Brown Sugar 132g
- 1 Tbs Molasses
- 2 Tbs Maple Syrup
- 2 tsp Bourbon Vanilla Extract I use Rodelle
For Finishing and Serving:
- Nut Milk
- Cane Sugar
- Extra pie dough cut into leaf or festive shapes* see note
- Vegan Vanilla Bean Ice Cream
- Melted Chocolate
Instructions
- Preheat oven to 350F (180C), setting the oven rack in the center of the oven. Toast the pecans for about 10-12 minutes or until fragrant. Rough chop and set aside.
In a medium sauce pot, add the coconut oil and heat until shimmering. Turn the burner down to low and add the flour whisking until a paste forms. Turn the burner off and whisk in the bourbon until smooth. To the flour mixture, add the brown rice syrup, sugar, molasses, maple syrup and extract. Turn the burner back on to medium low and whisk until ingredients are throughly mixed. Continue whisking occasionally until bubbles just start to form around the edges. Remove from heat immediately and add the chopped pecans. Stir, then pour the mixture into the blind (par) baked pie crust and spread it evenly.
- Brush the edges of the crust with nut milk and sprinkle with sugar.
Bake in a preheated oven for 30-35 minutes. When done, the crust will be golden-brown and the pie will bubbly, loose and not set. Allow to set over night to firm up before decorating with pie dough cut outs and/or cutting into the pie.
- To cut into the pie, spray a sharp knife with pan spray. Using firm pressure, cut into the pie, wiping the knife off each time to clean it before cutting again. Rewarm individual slices for about 3-4 minutes in a 325F (163C) oven. It will melt if over-heated.
- Serve with vanilla bean ice cream and chocolate drizzle.
Store the pie covered, at room temperature for up to three days. Some of the sugar will leak out a bit as it sets, but it can be scraped up with a spoon easily when slightly warmed.
Recipe Notes
A holiday treat, this Vegan Bourbon Pecan Pie is dairy and egg free with a hint of molasses, maple and a taste of bourbon! Disclosure: This post is sponsored by Rodelle. Thank you for supporting brands that help support Vanilla And Bean. All opinions are my own.
We're getting down to the wire with Thanksgiving so close. December holidays will be here before we know it. I'm feeling ready...
Ready for a break that is! hehe. How about you?
After making an egg-based Bourbon Pecan Pie, I was asked by Bob, a Vanilla And Bean reader, if anyone had tried making my recipe without eggs. I hadn't heard from anyone who did, so I got to work.
First, I started working on the crust. After some trial and error I finally came up with a Coconut Oil Pie Crust (includes a video!) that's flakey and tender. Then I got to work on the filling.
I tried aquafaba in direct replacement of the eggs, but I ended up with a too loose filling. Perhaps I didn't bake it long enough? I ended up freezing the filling to be used later as an ice cream topping. At some point I'll go back to the drawing board on aquafaba, but wanted to try something different.
I recalled reading a recipe from The Washington Post, by Joe Yonan, some time ago about vegan pecan pie. Joe uses a roux to thicken his recipe so I thought I'd give it a go! I used coconut oil, flour, and bourbon to make the roux. And this worked, but I boiled the sugar mixture too long upon initial cooking. I had to go back to my baking books and review sugar cooking temperatures from firm ball to hard crack stage. I ended up with a candy Vegan Bourbon Pecan Pie! But at least I was on the right track.
After decreasing the flour just a bit, not bringing the filling to a boil on the stovetop, and baking it for just the right amount of time, I finally got the consistency I was after.
What I love about this recipe is the richness of the filling. It's loaded with pecans, a hint of maple and molasses. The bourbon is noticeable but not overwhelming. I also use brown rice syrup instead of the traditionally used corn syrup to avoid GMOs and the over-the-top sweet typical of corn syrup.
The texture is different from an egg-based, custardy pecan pie but still smooth and rich in its own eggless right. And it's good for me anyway, as someone who is trying to avoid eggs unless they come from the farm down the street.
Rob nor our neighbor is complaining! They've devoured most of it, and I've had to resist after having WAY too much pecan pie over the past several weeks.
I use Rodelle's Organic Bourbon Pure Vanilla Extract, an aromatic and rich vanilla that's sourced from an association of over 3,000 farmers who collectively make up an employee-owned cooperative. Their vanilla beans and extracts are truly farm-to-table and produce rich, earthy notes that tie the flavors of this pie together beautifully.
Find Rodelle at their website, Facebook, and Instagram. Annnd... I just spied their Organic Baking Cocoa at Costco!!
Make this pie using my Coconut Oil Pie Crust and serve it warm with a big ol' scoop of Vegan Bourbon Vanilla Bean Ice Cream and a good drizzle of melted chocolate.
May your holiday prep be easy and filled with joy.
xo
Traci, Where have you been all my life? I have just stumbled upon your lovely site. I have been looking for a realistic vegan pecan pie recipe for 5 years. I’ve attempted 2 other recipes and they sadly were both a major let down. I’m going to try this one over the weekend. I echo others when I say how much I appreciate your site and style. Lots of love to you.
Thank you for your kind words, Bridget. I hope you enjoy the recipe and it works well for you! Thank you so much for stopping by and sharing your thoughts!
Thanks for introducing us a new recipe to cook a pie like that. I am wondering how a pie dairy and egg free will be! May I need to try to cook it to know the flavoring of it, i think the party at this Christmas is a good chance to do this.
The flavor is the same as my eggy bourbon pecan pie, it’s the texture that’s different, but we still enjoyed it! I hope you enjoy it too Emily!
Wow Traci this looks so so delicious and beautiful ???
This looks amazing Traci! Beautiful photography and delicious looking dessert.
Thank you Sylvia!
It look so yummy, can’t wait to try it. Tracu, thanks for sharing it!
Thank you for this beautiful holiday vegan recipe. Just wanted to let everyone know that I subbed coconut nectar when my local market didn’t stock brown rice syrup. The pie came out perfect.
Thank you for sharing this with us Heather. I’ll have to keep an eye out for coconut nectar!
So anyone who sits at your table and is treated to this pie will know they are loved. Masterful, my friend. XO
Thank you so much, Annie! xo
Traci!! I think you are a genius. And I mean it.
People do not really understand how much work goes into these recipes. I mean look at this pie. You created something so beautiful with using the limited sources available to the vegan pantry.
Today (not the first time) I really wish I was your neighbor. :)
Happy Thanksgiving my friend.
I’d love being neighbors… :D We’d be testing and swapping our recipes ALL the time!! Thank you for your note and kind words, Aysegul. I know you get it! xo
This pie would definitely be the star out of any holiday dessert for sure, it is beautiful! Love that you made it vegan!
Wow. This pie is a thing of beauty!! I loved that you used brown rice syrup, too – I think it has much more flavor than corn syrup. The roux technique is really interesting. I’ve had many hits and misses with aquafaba too… it seems to work better for me in situations where I need binding but not structure/heft.
Thank you Shannon! More flavor than corn syrup – agreed! I use it for many sweet things. Noted on aquafaba… but I’ve used it a few times when I’ve needed binding and it’s not worked for me. I think I need to whip it to a meringue first or reduce it down to a thicker consistency. Always learning, right? Thank you for stopping by!
Oh man, this looks unreal!! I love the leaf pattern you made with the crust – so pretty. But that filling looks ridiculously rich and divine. I was looking for a unique take on pecan pie and I think I just found it!!
Love that a pecan pie can be made vegan. It looks absolutely delish! I’m going to have to try this soon.
What fun and interesting process to read your recipe journey here. Love it. That pie crust topping is exquisite Traci. Wow!
Yum, Traci – pecan pie is one of my favorites – this looks so delicious! I don’t usually have eggs in the house, so this is the perfect recipe for me. I love how much time and research you put into this to come up with the perfect pie. Love the bourbon in there too! Wishing you a wonderful Thanksgiving!
What a stunning pie, Traci. The texture actually looks perfect <3 And I'm with you on not really being a fan of the corn syrup in most pecan pies. I leave that out too and use other sweeteners instead. Thanks for the gorgeous inspiration!
Traci, this looks gorgeous! Pecan pie is my favorite kind of pie and I never had it when I was vegan- definitely want to give this a shot :) Loving that action pic of the filling being poured into the crust, it’s droolworthy :)
Ohhhh the drool worthy shots! I love them too, Medha! Thank you for your kind words! :D
Wow, Traci, talk about a labour of love and what a beautiful result! Rouxs are magical things, aren’t they. I love how you stuck to it and kept trying till you got it right (and I’m guessing Rob wasn’t complaining too too much about sampling your prior versions ;o). I have to tell you that your delicate leaves made quite an impression… so beautiful and perfect for this fall offering. Your dedication and tireless efforts show at every turn. Happy Thanksgiving to you and your family ♥
It was so much fun developing this one, Kelly! Indeed.. rouxs are so versatile. I’d never thought about a bourbon roux before… and you’re right, no complaints here. Thank you for your kind words, Kelly… Happy Thanksgiving to you as well my friend. xo
Wow Traci! Another winner of a Thanksgiving dessert from V&B!! You know I’m loving that bourbon in there! And my son Sean is going to love it too! I won’t see him for Thanksgiving because he will be working in Charleston, but you can bet this will be on the Christmas dessert menu! Thanks so much for sharing! It’s a beauty! Have an awesome weekend!
Oh yeah.. some say my site should be called Vanilla and Bourbon! LOL! I knew you’d appreciate that extra glug in there! I hope you enjoy it my dear!
This looks absolutely decadent! I’m also super impressed. I probably would have thrown my hands up in the air. But preserverance always wins, right?
LOL! Thank you Meg! Well.. I’m surprised this made it this year. Often, I’ll just put off a recipe until the following year if I have to keep testing it.. but this one, I just kept at it. And no one was complaining! lol
It’s so beautiful, Traci! I was super excited to see this one, after all the teasing on IG stories. Lol! I’m certainly not ready for Thanksgiving yet (so much to do!), but I am ready for a few days off. Phew. It’s been a hectic time!
Thank you Liz! Pies are so much fun to make.. and I feel like I learn something new every time I make one. OMG.. a few days off. Me too! I’m thinking maybe the whole week! IDK. xo
Well I hadn’t totally settled on a pie recipe for Friendsgiving this weekend, but this is it! BRB going to get bourbon and alllll the vanilla ice cream :)
LOL! Are you back yet!? Buying bourbon so early in the morning may raise some eyebrows! lol! I hope y’all enjoy it Abby!
I love this! We ‘adopted’ a vegan into our family so I love finding vegan versions of things we make anyway.
Hooray! I hope you enjoy the recipe Christina! :D
Gorgeous and yummy, Traci! The little plate looks just perfect!
Your plate was a perfect way to enjoy this, Deb!