Vegan Bourbon Pecan Pie

Made with brown sugar and bourbon whiskey, this Vegan Bourbon Pecan Pie is bound to bring warmth and richness to your holiday table.

Vegan | Gluten-free | Soy-free

It’s time to make my favorite Southern recipe! 

If you’re on the hunt for a delectable dessert that’s vegan and bursting with flavor, look no further than this Vegan Bourbon Pecan Pie. This mouthwatering treat is a perfect addition to your holiday table or any other special occasion. Packed with the rich, sweet, and warm goodness of bourbon, and the crunch of the pecans, this pie will leave your taste buds begging for seconds.

This Vegan Bourbon Pecan Pie is a delectable twist on the traditional pecan pie, with all the flavor and none of the animal products. Plus, a hint of bourbon adds a touch of warmth to this delightful dessert. Let’s dive into it!

The making of: Vegan Bourbon Pecan Pie

This Vegan Bourbon Pecan Pie is a delightful way to satisfy your sweet tooth during the Holidays. The rich filling, nutty pecans, and flaky crust make for a truly indulgent dessert. Whether it’s a holiday gathering or just a weekend treat, this pie will surely impress. So, go ahead, and bake some vegan comfort with this delectable pecan pie recipe!

First, prepare the crust with flour, vegetable shortening, vegan butter, sugar, and salt. Process the crust ingredients until it turns into a malleable meal. Then prepare the filling by whisking together flax egg, vegan butter, maple syrup, brown sugar, cornstarch, and bourbon whiskey. Once the crust dough is ready, roll it out into a circle and place it into the pie-baking dish; for this crust recipe, no prebaking is required. Place the chopped pecans in the center of the crust, and spread them evenly. Next, pour the filling mixture onto the pecans, and carefully mix until it’s evenly distributed. Then bake the pie to 350F for about 60 minutes. After the pie is done baking, wait until it has completely cooled down before serving. 

The result will be a crisp crust, gooey bourbon-infused pecan filling; a pie that everyone will adore. Serve it with a scoop of vegan ice cream or a dollop of vegan whipped cream for an unforgettable dessert experience! 

Notes:

• For a gluten-free version, use garbanzo flour for the crust.
• Any bourbon whiskey should work for this recipe. Also, if you prefer to not add whiskey, substitute for tea or water.
• Make ahead: You can make the pie up to 2 days in advance and store it in the refrigerator until ready to serve. However, if you wish to make if a couple of days in advance, you can make it and freeze it. To thaw, simply transfer the pie to the refrigerator the day before serving.

---

Pin Print

Vegan Bourbon Pecan Pie

Rating: 5.0/5

( 1 voted )

Serves: 8-10 Prep Time: 20 Minutes Cooking Time: 60M 60M Nutrition facts: 200 calories 20 grams fat

Ingredients

Crust:

• 1 ½ cups all-purpose flour
• 1-2 tsp brown sugar
• Dash of salt
• ¼  cup vegan butter, cold and cut into cubes
• ¼  cup vegetable shortening, cold and into cubes
• 3-4 tbsp ice water

Pie:

• 2 tbsp ground flaxseeds
• 4 tbsp water
• 4 tbsp vegan butter, melted
• ¾ cup maple syrup
• ¾  cup brown sugar
• 3 tbsp cornstarch
• 2 tsp pure vanilla extract
• Optional: dash of cinnamon
• 2 tbsp bourbon whiskey
• 2 cups (approx.) chopped pecans

Procedure

Crust:

1. To a food processor, add flour, sugar, and salt to a food processor and pulse a few times to combine. 
2. Then add cold vegan butter and vegetable shortening, to process for about 10 seconds, until it looks like a coarse meal.
3. While the food processor is running, drizzle in about 3-4 tablespoons of ice-cold water. Stop when the mixture begins to clump together. 
4. When ready, place the dough onto a lightly floured surface and shape it into a ball. I prefer to do this on a floured parchment paper; this way I can easily maneuver it and move it around to achieve a circle. 
5. Roll the dough with a rolling pin to about a 12-inch circle, and transfer it to a pie plate. Make sure to limit the usage of your hands, otherwise, it will warm the dough, which will result in a less flaky crust. 
6. Carefully transfer the rolled-out dough onto the pie plate, and gently push the pie crust all around the dish, trimming off any excess and replacing any spots that need repair. This is also the step where you can start shaping the edges.
7. Place in the fridge until the filling is ready to be added.

Filling:

1. Preheat oven to 350F. 
2. First, prepare the flax eggs by mixing together ground flaxseeds and water, then set aside and allow to thicken.
3. In a large bowl, add the melted vegan butter, maple syrup, flax egg, brown sugar, cornstarch, vanilla, cinnamon, and bourbon whiskey and whisk until well combined and smooth.
4. Carefully spread the chopped pecans evenly into the unbaked pie crust. Pour the filling mixture into the pie crust evenly over the pecans.
5. Bake the pie for 55-60 minutes, until thick and dark brown. 
6. When done, remove from oven and lightly sprinkle with salt. Set the pie dish onto a cooling rack, and allow for the pie to cool down completely before cutting into it, as it will be quite liquidity. I recommend cooling at room temperature for 30 minutes and then move it to the refrigerator for a couple of hours.
7. When ready to serve, slice and serve, and top with vegan whipped cream, if desired. ENJOY!

Did You Make This Recipe?

How you went with my recipes? Tag me on Instagram at @veggiejeva

---

Did you make this recipe? I would love to know how it turned out for you! Tag me in your Instagram creations for a chance to be featured in my insta stories! Use @veggiejeva and the hashtag #veggiejevaskitchen.

When you leave feedback it helps me improve and grow, leave me a comment below!

If you have Pinterest, you can find me here and Pin the following picture, if you like!

All images & content are protected. Please do not use my images or content prior to permission. If you want to republish this blog post, please link back to this post. Thank you for supporting VeggieJeva!