Vegan 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
Scale
For the Crust
For the Filling
2 cups pecan halves
3/4 cup all purpose flour
1/2 cup granulated sugar
1/4 cup light brown sugar
1 teaspoon baking powder
1/2 cup melted vegan butter
1/4 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 1/4-1/8 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.
Find it online: https://censoredbaker.com/vegan-chocolate-bourbon-pecan-pie/
