My first vegan Thanksgiving, my mother looked at me and said, “there’s no way you can make a vegan pecan pie–you need eggs.” Given the fact that my mom is a baking goddess who ran a catering company for twenty-some years, I decided to heed her warning and not attempt one. Year two rolled around and I forgot about it, but this year, year three, I’m armed and ready to fend off any “you can’t do it” warnings. The truth is, I already called her to gloat about this recipe and she seemed pretty enthusiastic about it. As for the taste testers? They loved it. 10 out of 10 approve (or however many folks at the potluck nabbed a slice before it was gone). But, seriously, what’s not to love about chocolate, bourbon, and pecans all in one dish–especially when it is inherently gluten-free already?

Just as a note, this recipe is adapted from the PPK Forum (it’s always good to cite your sources!)

Ingredients: Baking chocolate, agave nectar, bourbon, pecans, cornstarch, flax seed, nondairy milk, maple syrup, vanilla

Equipment needed:
Parchment paper
Rolling pin
Clear glass pie dish
Large bowl
Measuring cups, spoons
Knife
Cutting board
Baking tray

Ingredients:
1 recipe gluten-free or wheat pie crust
3 c pecans
¾ c agave syrup
¾ c maple syrup
1 tbsp vanilla
¼ c bourbon
4 oz semi sweet vegan baking chocolate
2 tsp corn starch
3 ½ tbsp ground flax seeds
½ c soy milk

Directions:
Preheat the oven to 350 degrees F.

Remove the refrigerated dough from the refrigerator and place on a floured piece of parchment paper.

Roll out to a 1/4″ thickness.

Place the pie dish on top and flip the dough and the dish over.

Using your fingers, pat the dough into the dish so that it covers the bottom and sides evenly. Pinch together the dough on the top edge to make a fluted crust. Poke holes in the bottom with a fork.

Line the pie dough with tin foil.

Fill with pie weights or beans to hold down the tin foil.

Bake for 20 minutes.

Remove from oven. Remove tin foil and beans, place back in oven to bake for an additional 10 minutes, until the crust is golden.

Remove baked crust from oven and set aside.

In a small sauce pot over medium low heat, combine the syrups, vanilla, and bourbon. Simmer for 5-7 minutes until slightly thickened.

Meanwhile, place the pecans in the oven and toast for 5 minutes. Be careful not to let them burn and blacken. Remove from oven and set aside.

Roughly chop the chocolate and set aside.

Remove the syrup mixture from heat and allow to cool to room temperature.

In a food processor, place the cornstarch/arrowroot, ground flax seeds, and soy milk. Add the syrup mixture. Blend to combine.

Roughly chop 3/4 of the pecans.

Place the pecans, chopped chocolate, and syrup mixture in a mixing bowl and mix to combine.

Pour into the pre-baked gluten-free or wheat pie crust

and bake for 35-45 minutes.

2 Responses to “Chocolate Bourbon Pecan Pie”

  1. La Donna Says:

    Pecan pie is my favorite, but the last one I made “traveled” when cut, but filling slowly moved into the space. Does this one set up well?

    1. Jes Says:

      I’ve found that this recipe does set well. As long as you let it cool for three or four hours, it should be fine!

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