Vegan Bourbon Pecan Pie: A Deliciously Decadent Dessert Recipe

Vegan Bourbon Pecan Pie is a delightful twist on a classic dessert that has been cherished for generations. Originating from the Southern United States, pecan pie has long been a staple at holiday gatherings and family celebrations. However, as more people embrace plant-based diets, the need for a vegan version has become increasingly popular. This Vegan Bourbon Pecan Pie not only captures the rich, nutty flavor of traditional pecan pie but also adds a hint of bourbon that elevates its taste to new heights.

What I love most about this dish is its perfect balance of sweetness and nuttiness, combined with a smooth, creamy filling that melts in your mouth. The crunchy pecans on top provide a delightful texture contrast, making each bite a truly satisfying experience. Plus, this recipe is incredibly convenient, allowing you to whip up a show-stopping dessert without any animal products. Whether you’re a long-time vegan or simply looking to try something new, this Vegan Bourbon Pecan Pie is sure to impress your friends and family alike!

Ingredients:

• 1 ½ cups pecan halves
• 1 cup maple syrup
• ½ cup brown sugar, packed
• ¼ cup coconut cream (the solid part from a can of coconut milk)
• ¼ cup bourbon
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 1 pre-made vegan pie crust (store-bought or homemade)

Preparing the Filling

1. **Preheat the Oven**: Start by preheating your oven to 350°F (175°C). This ensures that your pie will bake evenly and come out perfectly golden. 2. **Toast the Pecans**: In a dry skillet over medium heat, add the pecan halves. Toast them for about 5-7 minutes, stirring frequently, until they are fragrant and slightly darker in color. Be careful not to burn them! Once toasted, remove them from the heat and set aside to cool. 3. **Mix the Wet Ingredients**: In a large mixing bowl, combine the maple syrup, brown sugar, coconut cream, bourbon, vanilla extract, and salt. Use a whisk to blend these ingredients together until smooth. The coconut cream should be fully incorporated, and the mixture should be glossy. 4. **Add the Cornstarch**: Sprinkle the cornstarch over the wet mixture. Whisk again until the cornstarch is fully dissolved and the mixture is uniform. This will help thicken the filling as it bakes. 5. **Incorporate the Pecans**: Gently fold the toasted pecans into the filling mixture. Make sure they are evenly distributed throughout the liquid. This will ensure that every slice of pie has a delicious pecan in it!

Preparing the Pie Crust

6. **Prepare the Pie Crust**: If you’re using a store-bought vegan pie crust, follow the package instructions for pre-baking. If you’re making your own, roll out the dough and fit it into a 9-inch pie pan. Trim any excess dough hanging over the edges. 7. **Pre-bake the Crust**: To prevent a soggy bottom, I recommend pre-baking the crust. Place a piece of parchment paper over the crust and fill it with pie weights or dried beans. Bake in the preheated oven for about 10-15 minutes, or until the edges are lightly golden. Remove the weights and parchment, and let it cool slightly.

Assembling the Pie

8. **Pour the Filling**: Once the crust has cooled slightly, pour the pecan filling into the pre-baked pie crust. Use a spatula to spread it evenly, ensuring that the pecans are well-distributed. 9. **Bake the Pie**: Place the pie in the oven and bake for 45-50 minutes. The filling should be set but still slightly jiggly in the center. If the edges of the crust start to brown too quickly, you can cover them with strips of aluminum foil to prevent burning. 10. **Cool the Pie**: Once baked, remove the pie from the oven and let it cool on a wire rack for at least 2 hours. This cooling time is crucial as it allows the filling to firm up, making it easier to slice.

Serving the Pie

11. **Slice and Serve**: After the pie has cooled, slice it into wedges. I love serving it with a dollop of vegan whipped cream or a scoop of dairy-free vanilla ice cream on the side. The combination of flavors is simply divine! 12. **Store Leftovers**: If you have any leftovers (which is rare!), store them in an airtight container in the refrigerator for up to 4 days. You can enjoy it cold or reheat it in the oven for a few minutes before serving.

Tips for Success

– **Choosing the Right Bourbon**: Use a bourbon that you enjoy drinking, as the flavor will come through in the pie. A sweeter bourbon works well with the maple syrup and brown sugar. – **Coconut Cream**: Make sure to refrigerate your can of coconut milk overnight. This allows the cream to separate from the liquid, making it easier to scoop out the solid part. – **Pecan Substitutes**: If you’re not a fan of pecans, you can substitute them with walnuts or a mix of nuts for a different flavor profile. – **Gluten-Free Option**: If you need a gluten-free option, look for a gluten-free pie crust or make your own using

Conclusion:

In summary, this Vegan Bourbon Pecan Pie is an absolute must-try for anyone looking to indulge in a delicious dessert that’s both rich in flavor and kind to the planet. The combination of crunchy pecans, a hint of bourbon, and a sweet, gooey filling creates a delightful experience that will have your taste buds dancing with joy. Plus, it’s a fantastic way to impress your friends and family, whether it’s for a holiday gathering or a casual dinner party. For serving suggestions, I recommend pairing this pie with a scoop of dairy-free vanilla ice cream or a dollop of coconut whipped cream for an extra touch of decadence. If you’re feeling adventurous, you can also experiment with variations by adding a splash of maple syrup for added sweetness or incorporating dark chocolate chips for a rich twist. I truly encourage you to give this Vegan Bourbon Pecan Pie a try. It’s not just a dessert; it’s a celebration of flavors that everyone can enjoy, regardless of dietary preferences. Once you’ve made it, I’d love to hear about your experience! Share your thoughts, any tweaks you made, or even a picture of your beautiful creation. Let’s spread the joy of this delightful vegan treat together! Print