Vegan Bourbon Pecan Pie

A holiday treat, this Vegan Bourbon Pecan Pie is dairy free, and egg free with a hint of molasses and a taste of bourbon! *Make one day ahead of when you plan on serving so it has time to set.

Prep Time 20

Cook Time 45

Total Time 1 5

Servings Slices

Calories 530kcal

Author Traci York

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.

Notes

*Use leftover pie dough to make leaves or other shapes to lay on the edges of your pie. To do this, gather the scraps and reroll the dough if needed (rest the dough after gathering the scraps and reworking the dough for about 10 minutes. This will allow the dough to relax and make it a bit easier to roll). Cut shapes, add decorative veins with the tip of a knife dipped in flour, freeze for about 5 minutes, then brush nutmilk over the pieces. Lightly sprinkle with cane sugar. Bake on a parchment or silpat lined sheet pan while the pie bakes for about 9-12 minutes or until golden - keep an eye on them - the smaller the leaf the quicker the bake. Decorate the pie once the leaves and pie have cooled.

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