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Vegan Bourbon Pecan Pie: A Deliciously Decadent Dessert Recipe

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Enjoy a delicious Vegan Bourbon Pecan Pie with a rich filling of toasted pecans, maple syrup, and a touch of bourbon, all in a flaky pie crust. This sweet and nutty dessert is perfect for holidays and special occasions, guaranteed to impress your guests.

Ingredients

Scale
  • 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)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a dry skillet over medium heat, toast the pecan halves for about 5-7 minutes, stirring frequently until fragrant and slightly darker. Remove from heat and let cool.
  3. In a large mixing bowl, whisk together the maple syrup, brown sugar, coconut cream, bourbon, vanilla extract, and salt until smooth and glossy.
  4. Sprinkle the cornstarch over the wet mixture and whisk until fully dissolved and uniform.
  5. Gently fold the toasted pecans into the filling mixture until evenly distributed.
  6. If using a store-bought crust, follow package instructions for pre-baking. For homemade, roll out the dough and fit it into a 9-inch pie pan, trimming excess dough.
  7. Pre-bake the crust by placing parchment paper over it and filling with pie weights or dried beans. Bake for 10-15 minutes until edges are lightly golden. Remove weights and parchment, and let cool slightly.
  8. Pour the pecan filling into the pre-baked pie crust, spreading it evenly with a spatula.
  9. Bake for 45-50 minutes until the filling is set but slightly jiggly in the center. Cover edges with aluminum foil if they brown too quickly.
  10. Let the pie cool on a wire rack for at least 2 hours to firm up the filling.
  11. Slice into wedges and serve with vegan whipped cream or dairy-free vanilla ice cream.
  12. Store any leftovers in an airtight container in the refrigerator for up to 4 days.

Notes

  • Choose a bourbon you enjoy drinking for the best flavor.
  • Refrigerate the can of coconut milk overnight to separate the cream.
  • Substitute pecans with walnuts or a mix of nuts if desired.
  • For a gluten-free option, use a gluten-free pie crust.

Find it online: https://anasrecipes.com/vegan-bourbon-pecan-pie/