Vegan Bourbon Pecan Pie

Ingredients

• 1 Par-baked coconut oil pie crust (Include leftover dough for leaf or festive decorations.)
• 245 g Pecans (Whole; rough-chop after toasting.)
• 2 tbsp Coconut oil (Solid.)
• 3 tbsp All-purpose flour
• 50 g Bourbon
• 322 g Brown rice syrup
• 132 g Dark brown sugar
• 1 tbsp Unsulphured molasses
• 2 tbsp Maple syrup
• 2 tsp Bourbon vanilla extract (Rodelle brand recommended.)
• Nut milk (For brushing the crust edge and decorations; amount not specified.)
• Organic cane sugar (For sprinkling on crust edges and decorations; amount not specified.)
• Extra pie dough (Cut into leaf or festive shapes; see notes for decoration method.)
• Vegan vanilla bean ice cream (For serving; amount not specified.)
• Melted chocolate (For drizzling at serving; amount not specified.)
• Pan spray (For coating the knife before cutting; amount not specified.)

Steps

1. 1

   Preheat the oven to 350°F (180°C), with the rack positioned in the center. Toast the pecans for about 10–12 minutes, until fragrant. Rough-chop them and set aside.

2. 2

   In a medium saucepan, heat the solid coconut oil until shimmering. Turn the burner to low, add the flour, and whisk until a paste forms.

3. 3

   Turn off the burner. Whisk the bourbon into the flour mixture until smooth.

4. 4

   Add the brown rice syrup, dark brown sugar, molasses, maple syrup, and bourbon vanilla extract to the flour mixture. Turn the burner back on to medium-low and whisk until thoroughly mixed.

5. 5

   Continue whisking occasionally until bubbles just begin to form around the edges. Remove the pan from the heat immediately.

6. 6

   Add the chopped pecans and stir to combine. Pour the filling into the par-baked pie crust and spread it evenly.

7. 7

   Brush the crust edges with nut milk and sprinkle with organic cane sugar.

8. 8

   Bake in the preheated oven for 30–35 minutes, until the crust is golden brown and the pie is bubbling. The filling will still be loose and unset when it comes out.

9. 9

   Let the pie set overnight to firm up before decorating or cutting.

10. 10

    To make optional dough decorations, gather the leftover dough scraps and reroll them if needed. If the dough has been gathered and reworked, let it rest for about 10 minutes so it relaxes and is easier to roll. Cut out leaf or other festive shapes; use the tip of a knife dipped in flour to add decorative veins. Freeze the cutouts for about 5 minutes, then brush them with nut milk and lightly sprinkle with cane sugar.

11. 11

    Bake the dough decorations on a parchment- or silicone-lined sheet pan while the pie bakes, for about 9–12 minutes or until golden. Watch them closely; smaller leaves bake more quickly. Let the decorations and pie cool before decorating the pie.

12. 12

    Before cutting, spray a sharp knife with pan spray. Cut the pie using firm pressure, wiping the knife clean between cuts.

13. 13

    Serve with vegan vanilla bean ice cream and a drizzle of melted chocolate.

14. 14

    To rewarm an individual slice, heat it in a 325°F (163°C) oven for about 3–4 minutes. Avoid overheating, as the filling will melt.

15. 15

    Store the covered pie at room temperature for up to three days. Some sugar may leak out as the pie sets; scrape it up easily with a spoon when slightly warmed.

Notes

Make the pie one day ahead to allow it to set. Optional dough decorations are baked separately on a lined sheet pan while the pie bakes. The recipe does not specify quantities for the nut milk, cane sugar, extra dough, ice cream, melted chocolate, or pan spray. Individual slices can be rewarmed briefly; overheating can melt the filling.

Nutrition per serving

• dessert
• pie
• vegan
• dairy-free
• egg-free
• holiday
• baked
• make-ahead