Vegan Bourbon Pecan Pie
Servings:8 servings
This vegan bourbon pecan pie is rich, sweet, and made with dates, maple syrup, and vegan butter instead of the eggs and corn syrup found in traditional pecan pie. Use your favorite homemade vegan pie crust or store-bought. It's easy to prepare and perfect for your Thanksgiving and Christmas dessert table!Serve with your favorite non-dairy whipped topping or a scoop of my vanilla oat milk ice cream.
Ingredients
- 1 9-inch unbaked vegan pie crust - See Notes
- 3 to 4 tablespoons bourbon (1.5 - 2 fl. oz.) - or sub non-dairy milk or orange juice.
- 3 tablespoons cornstarch - or arrowroot
- 1 cup pitted medjool dates, packed very full - about 14 large dates
- ⅔ cup maple syrup
- 2 teaspoons vanilla extract
- 5 tablespoons vegan butter, melted - if using unsalted butter, add ¼ teaspoon fine sea salt
- 2 ½ cups raw pecan halves, divided
Instructions
- Preheat oven to 350 degrees. In a mug, whisk together the bourbon and cornstarch to make a slurry.
- Use a fork to dock the pie crust (poke holes across the bottom). Pre-bake the pie crust for 5 minutes then set aside.
- 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 melted butter and process until completely smooth. Add 1 ½ cups pecans and pulse to chop.
- Pour filling into the prepared pie crust, and decorate the top with the remaining pecan halves. Bake for 37 to 40 minutes or until bubbly and hot. Note: if using my GF pie crust recipe (linked above) you won't need to cover the edges of the pie. If using a traditional flour pastry crust you may need to cover the edges with a pie shield or foil after about 25 minutes to prevent over-browning.
- Let the pie cool completely before slicing. See Notes for storage instructions.
Notes
Pie Crust Notes:
For one test batch I used this recipe for Easy Vegan Pie Crust by Sam over at It Doesn't Taste Like Chicken. You can't go wrong with that basic recipe. Just be sure to thoroughly chill all of your tools and your vegan butter.
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. Sam calls for non-dairy milk, but I used ice water instead with great results.
Store: After removing the pie from the oven, let it cool for 2 to 3 hours. Loosely cover with plastic or foil. Store leftover pie in the refrigerator for up to four days.
To freeze, wrap well to protect from air and freezer burn, and freeze for up to one month. Thaw overnight in the refrigerator before serving.
Nutrition
Calories: 564kcal | Cholesterol: 0mg
