Only as boozy as you want it, this vegan bourbon pecan pie is a perfect dessert for special occasions. It's sweetened with dates, maple syrup and a touch of sugar instead of the corn syrup typically found in pecan pie. Use your favorite homemade or store-bought pie crust, or see my recommendations in the Notes section at the end of the recipe for homemade. Serve with your favorite vegan whipped topping or a scoop of my Vanilla-Maple Oat Ice Cream!
Preheat oven to 350 degrees. In a mug, whisk together the bourbon and cornstarch to make a slurry.
Add the pitted dates, bourbon slurry, vanilla and maple syrup to the bowl of a food processor and process until mostly smooth, stopping to scrape down the sides as needed.
Add the granulated sugar and process to incorporate. Add the melted Earth Balance and process until completely smooth. Add 2 cups of the pecans and pulse to chop.
Pour filling into the prepared pie crust, and decorate the top with the remaining pecan halves. Bake 35 to 40 minutes or until bubbly and brown. *I didn't have issues with the top becoming too brown before the pie was done, but if your pie starts to look too brown, simply place a piece of foil loosely over the top.*
Allow to cool completely before slicing.
A few notes about pie crust:
I used this recipe for Easy Vegan Pie Crust by Sam over at It Doesn't Taste Like Chicken. As I mentioned above, I did a lot of experimenting with different flours (most of the photos show a combo of 1 cup all-purpose and ½ cup buckwheat flour) and fats (settling on half vegetable shortening and half Earth Balance for my last two batches).You can't go wrong with Sam's basic recipe. Just be sure to thoroughly chill all of your tools (bowl, fork/knife, pastry cutter, etc) and your shortening/butter before beginning.I also found that allowing the dough ball to rest in the refrigerator for about 30 minutes before rolling it out helps the flour hydrate and makes it much easier to work with. While it rests you can prepare the filling.Sam calls for non-dairy milk, but I used ice water instead with great results. Whichever you choose, you want to add just a tablespoon or two of liquid at a time (after one or two additions, definitely only add 1 tablespoon at a time). Your dough should seem dry. If you haven't made pie crust before I strongly suggest one or two test runs before making it for an occasion. Or if you're pressed for time, there's no shame in going with a store-bought crust (just be sure to check labels for hidden animal ingredients).Finally, be sure to dock the bottom of the crust before adding your filling (this just means prick it with a fork). This allows steam to escape and helps prevent a "soggy bottom."
Vegan Bourbon Pecan Pie https://myquietkitchen.com/vegan-bourbon-pecan-pie/