Vegan Chocolate Bourbon Pecan Pie
This vegan chocolate bourbon pecan pie is like a big, sweet buttery cookie in a tender, flaky crust. Great for the holidays or just because!
- 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
Units
Scale
For the Crust
For the Filling
2 c pecan halves
3/4 c all purpose flour
1/2 c sugar
1/4 c light brown sugar
1 tsp baking powder
1/2 c melted vegan butter
1/4 c bourbon
1 tsp vanilla extract
1 c nondairy chocolate chips
nondairy milk and coarse sugar for brushing
Instructions
- Make 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 out Dough: Remove pie dough from fridge and allow it to sit out for about 10 minutes to thaw. Roll it out on a heavily floured surface until it is 1/4-1/8 inch thick. The circle should be about 10-11 inches in diameter. Using a 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 some holes in the bottom and sides of the crust using a fork. Place the pie pan in the freezer to chill while you prepare the filling.
- Toast Pecans: Preheat oven to 350 degrees F (175 C) and line a baking sheet with parchment paper. Spread the pecan halves out on the baking sheet and bake in preheated oven for 5 minutes to toast lightly. Remove from oven but leave the oven on.
- Make Filling: In a large bowl, whisk together the flour, 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 remove the tinfoil. Place pie back in the oven to bake for an additional 10-15 minutes watching carefully. Remove pie from the oven and allow it to cool for at least 30 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.
*Pie will keep bake or unbaked in the freezer for up to 1 month.
*This pie is less like a traditional pecan pie and more like a big cookie pie. Different in texture but equally delicious!
*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.
Find it online: https://censoredbaker.com/vegan-chocolate-bourbon-pecan-pie/
