This vegan chocolate bourbon pecan pie is the perfect holiday dessert-rich, gooey, and surprisingly easy to make. With a flaky crust, toasted pecans, and smooth melted chocolate, it's a plant-based twist on a classic that everyone will love.
If you're looking for a holiday dessert that's equal parts cozy and luxurious, this vegan chocolate bourbon pecan pie delivers. Deep flavors, a silky filling, and a perfectly crisp crust make it unforgettable.
I absolutely love making it for Thanksgiving to serve alongside my vegan pumpkin pie or vegan pumpkin pie cupcakes.
If you're not in the mood to make a whole pie but still want that delicious pecan flavor, please check out our vegan pecan pie cookies!
Ingredients You'll Need
- single pie crust: Provides the flaky, buttery base that holds the filling together.
- pecan halves: Add crunch, richness, and classic pecan pie texture while helping the filling thicken.
- all-purpose flour: Acts as a binder and thickener so the filling sets properly without eggs.
- granulated sugar: Sweetens the pie and contributes to a smooth, cohesive filling.
- light brown sugar: Adds moisture and deep caramel flavor from the molasses.
- baking powder: Gives the filling a slight lift, preventing it from becoming overly dense.
- melted vegan butter: Adds richness and a classic buttery taste that mimics traditional pecan pie.
- bourbon: Enhances flavor with warm, oaky, caramel notes for a more complex, indulgent filling.
- vanilla extract: Rounds out the flavors and enhances both the chocolate and pecans.
- nondairy chocolate chips: Melt into the filling for fudgy richness and added chocolate depth.
Why You'll Love This Pie
- Rich, indulgent flavor: The combination of chocolate, pecans, and bourbon creates a decadent, dessert-worthy experience.
- Perfectly textured filling: Smooth, fudgy chocolate melds with crunchy pecans for the ultimate bite.
- Flaky, buttery crust: A tender, golden crust that complements the sweet, gooey filling.
- Vegan-friendly: All the classic flavors without any animal products, so everyone can enjoy it.
- Holiday-ready: Impress friends and family with a show-stopping pie for Thanksgiving or Christmas.
How to Make Vegan Pecan Pie (step-by-step)
Please see the recipe card at the bottom of the page for full instructions and ingredient measurements.
Begin by preparing your single pie crust. Wrap the disk in plastic and place in the refrigerator to chill for at least 2 hours.
After chilling, roll out the crust into a 12-inch circle. Transfer to a 9-inch pie pan using your rolling pin. Tuck under the edges and crimp using your thumb and index fingers.
Poke a few holes in the bottom and sides of the crust using a fork. Chill while you prep the filling.
Add the flour, sugars and baking powder to a large mixing bowl. Whisk to combine. Pour in the melted vegan butter, bourbon and vanilla extract. Mix until just combined.
Fold in the chocolate chips and toasted pecans. Transfer the filling to your prepared pie crust and wrap the crust edges in tinfoil. Bake at 350 F (175 C) for 40 minutes and remove the foil. Bake for another 10-20 minutes or until the crust is golden.
Allow pie to cool for at least 45 minutes before cutting.
Tips for the Perfect Pie Every Time
- Use a store-bought pie crust if you need to save time. Just double check the ingredients to ensure the crust is 100% vegan.
- Don't over-mix the filling once the wet ingredients are added - this keeps the texture tender and avoids a dense pie.
- Chill the crust briefly before baking to prevent shrinking and to keep it flaky.
- Use high-quality, nondairy chocolate chips - they melt better and give a richer flavor.
- Keep the pecans from over-browning by placing a sheet of foil over the top of the pie. Keep a close eye while baking and slip on the foil if you start to notice things getting dark.
- Let the pie cool completely before slicing to ensure the filling sets properly.
Frequently Asked Questions
Yes! Simply substitute the bourbon with an equal amount of nondairy milk.
Absolutely. Make sure it's vegan (no butter or lard).
Yes! The pie can be baked up to 1 day in advance. Store it covered at room temperature or in the fridge.
Make sure you're measuring flour and sugar correctly. Also, avoid under-baking - the filling firms up as it cools.
Yes! You'll be left with a more traditional pecan pie if you leave out the chocolate.
How to Make it Without Bourbon
- Add extra Vanilla Extract: Replace the ¼ cup bourbon with 1-2 teaspoons of high-quality vanilla extract. This keeps the rich, aromatic flavor without the alcohol.
- Replace with Nondairy Milk: To maintain the same liquid balance, you should replace the ¼ cup bourbon with ¼ cup nondairy milk.
- Optional Flavor Boost: Add a pinch of espresso powder or a teaspoon of maple syrup for extra depth that bourbon usually provides.
This keeps your pie fully vegan, alcohol-free, and still full of that decadent, chocolatey pecan flavor.
Make Ahead Instructions for the Holidays
- Bake Ahead: Bake the pie a day before your holiday meal. Let it cool completely, then cover and store at room temperature or in the fridge. Bring to room temperature before serving.
- Freeze for Later: For longer storage, freeze the pie after baking: Wrap cooled pie tightly in plastic wrap and foil. Freeze up to 1 month. Thaw overnight in the fridge before serving.
- Prep Nuts in Advance: Toast pecans a day in advance and store in an airtight container for quick assembly on the day of baking.
This makes holiday prep stress-free and ensures your pie is fresh, fudgy, and perfectly set for serving.
Recipe Variations
Here are some recipe variations for your vegan chocolate bourbon pecan pie to mix things up:
- Nut-Free Version: Omit the pecans and add pumpkin seeds, sunflower seeds, or extra chocolate chips for texture.
- Bourbon-Free Version: Replace the bourbon with 1-2 teaspoons vanilla extract and a splash of nondairy milk or maple syrup.
- Chocolate Lovers' Pie: Use ½ cup extra chocolate chips or add a layer of chocolate ganache on top for a richer, fudgier pie.
- Spiced Pie: Add ¼ teaspoon cinnamon, a pinch of nutmeg, or even a dash of smoked paprika to the filling for a warm, festive twist.
- Mini Pies: Make individual servings using a muffin tin or small tart pans. Bake for 20-25 minutes and watch for doneness.
Serving Suggestions
- With Vegan Whipped Cream: Top each slice with a dollop of coconut or soy-based whipped cream for extra creaminess.
- A La Mode: Serve warm with a scoop of vegan vanilla, chocolate, or caramel ice cream.
- Drizzle of Chocolate or Caramel: Add a drizzle of melted vegan chocolate or dairy-free caramel sauce for an extra indulgent touch.
- Garnish for Presentation: Sprinkle with extra chopped pecans, flaky sea salt, or a light dusting of powdered sugar for a festive look.
- Pair with Coffee or Tea: A rich coffee, chai latte, or spiced tea complements the chocolate-pecan flavors beautifully.
These ideas make your pie feel extra special for holiday dinners, brunches, or dessert tables.
Storage
- Room Temperature: Store baked pie covered loosely with foil or a pie dome for up to 2 days.
- Refrigerator: Keep the pie in an airtight container or wrapped tightly in plastic wrap for up to 5 days.
- Freezer: Wrap the cooled pie tightly in plastic wrap and foil. Freeze for up to 1 month. Thaw overnight in the fridge before serving.
Reheating
- Oven: Preheat to 325°F (165°C). Place the pie in a baking dish, cover loosely with foil, and heat for 10-15 minutes until warmed through.
- Individual Slices: Microwave a single slice for 20-30 seconds for a quick warm-up, especially if serving a la mode.
This keeps your pie perfectly fudgy and ready for holiday guests.
If you make this recipe, please tag @censoredbaker on Instagram!
PrintVegan Chocolate Bourbon Pecan Pie
Toasty pecans, gooey melted chocolate and rich bourbon flavor wrapped in a flaky piecrust. All 100% vegan!
- Prep Time: 35 minutes
- Bake Time: 55 minutes
- Total Time: 1 hour 30 minutes
- Yield: 1 9-inch Pie 1x
- Category: Pies and Pastries
- Method: Bake
- Cuisine: American
- Diet: Vegan
Ingredients
For the Crust
For the Filling
2 cups pecan halves
¾ cup all purpose flour
½ cup granulated sugar
¼ cup light brown sugar
1 teaspoon baking powder
½ cup melted vegan butter
¼ cup bourbon*
1 teaspoon vanilla extract
1 cup nondairy chocolate chips
*nondairy milk for brushing and coarse sugar for sprinkling
*dairy-free vanilla ice cream and flaky salt for serving
Instructions
- Piecrust: Follow this recipe to make a single piecrust. Stop once you have a disk of piecrust wrapped in plastic chilling in the fridge. The crust should chill for at least 2 hours but can be stored for up to 2 days.
- Roll: Remove pie crust from fridge and allow it to sit out for about 10 minutes. Roll it out on a heavily floured surface until it is ¼-1/8 inch thick. The diameter of the circle should be about 12 inches. Using your rolling pin, transfer the piecrust to a 9-inch pie pan. Tuck the edges of the crust under and crimp using your thumb and index fingers. Poke holes for ventilation in the bottom and sides of the crust using a fork. Place in the freezer to chill while you prepare the filling.
- Toast: Preheat oven to 350 degrees F (175 C) and grab a baking sheet. Spread the pecan halves out on the sheet and bake in preheated oven for 5 minutes to toast lightly. Remove pan from oven but leave the oven on.
- Mix: In a large bowl, whisk together the flour, granulated sugar, brown sugar and baking powder. Pour in the melted vegan butter, bourbon and vanilla extract. Mix until just combined. Fold in the chocolate chips and toasted pecans.
- Assemble: Remove the piecrust from the freezer. Pour the prepared filling into the unbaked pie shell and even out the top with a rubber spatula. Arrange the pecan halves in a swirl pattern if desired. Lightly brush the crust with nondairy milk using a pastry brush and sprinkle generously with coarse sugar. Wrap the edges of the crust tightly (but gently) with tinfoil to protect them from burning.
- Bake: Place pie on center rack of preheated oven and bake for 40 minutes. Take pie out and carefully remove the tinfoil. Place pie back in the oven to bake for an additional 10-20 minutes or until the crust is golden. Remove pie from oven and allow it to cool for at least 45 minutes before cutting in. Serve with nondairy vanilla ice cream or whipped cream if desired.
Notes
*Baked pie will keep in an airtight container at room temperature for 2-3 days or can be stored in the refrigerator for 3-4.
*Baked pie slices can be frozen for up to 1 month.
*If you don't want to use bourbon when making this recipe, you can replace it with nondairy milk.
*If at any point during the baking process you start to notice the pecans getting dark, place a sheet of tinfoil over the top of the pie to protect them from burning while the pie finishes baking.
*It's important to wait at least 45 minutes before cutting into the pie after baking. The filling really settles during this time.
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