Description
It’s fall, and you know what that means, it’s also pie season. And this year, I’ve created a delicious, gooey, and an classic American dessert. The pecan pie! However, this isn’t your normal pecan pie. This one uses pure maple syrup to sweeten up and a touch of bourbon! No corn-syrup here! It’s the perfect dessert for the fall holidays or just for any Autumnal occasion.
Ingredients
Scale
Pie Crust:
- 2 sticks (1 cup/226g) – vegan butter, cold and cubed
- 2 1/2 cups (320g) – all-purpose flour, plus more for dusting
- 1 tablespoon (15g) – granulated sugar
- 1 teaspoon – salt
- 6–7 tablespoons – cold water
Filling:
- 5 tablespoons (70g) – vegan butter
- ¼ cup (50g) – brown sugar
- 1 cup (240g) – pure maple syrup, see notes
- 5 tablespoons (37g) – cornstarch, sifted
- ½ cup – full-fat coconut milk, canned see notes
- 1 teaspoon – vanilla extract
- ½ teaspoon – salt
- ½ teaspoon – ground cinnamon
- 3 tablespoon – your favorite bourbon, see notes
- 2 ½ (272g) – pecans halves
Equipment:
- Food Processor or pastry blender https://amzn.to/3pNx0Ng
- Rolling pin
- 9-inch pie dish
- Baking sheet pan
- Medium saucepan
- Mixing bowls
Instructions
Make the pie crust:
- Before starting, cut the butter into cubes and set it in the freezer for 15 minutes. Then, in a measuring cup combine some ice and water. You’ll need enough ice water so you can measure out 6-7 tablespoons from it.
- In the bowl of the food processor, combine the flour, sugar, and salt.
- When the butter is frozen, add it to the dry ingredients. Pulse until you get pea-size pieces of butter.
- Next, run the food processor on low, and add the ice water, 1 tablespoon at a time until it starts to slightly clump together. Depending on your flour, you might need more or less water. You don’t want the dough to be too wet or too dry. I used 7 tablespoons of water.
- Once the dough starts to clump together, stop there. Don’t pulse any further or you’ll start working the gluten. Transfer the dough to a work surface, and lightly knead with your hands until you get a cohesive dough.
- Shape the dough into a 1-inch disk and wrap it in saran wrap or place it into a reusable zip bag. Place it in the fridge to chill for an hour.
Roll out and blind bake the crust:
- When your dough is cold, transfer it onto a liberally floured work surface. Flour the top of the dough and your rolling pin. Roll your dough by starting from the center and working from the center and outwards in all directions. (See notes)
- Occasionally turn and flour the bottom of the dough so it doesn’t stick to the work surface. The dough should be around ¼ inch thickness and at least 3-4 inches larger than your pie pan.
- Gently lift the pie crust from the work surface by wrapping it onto the rolling pin. Starting from one end to the other end.
- Transfer and gently unwrap the pie crust over the pie pan, leaving about 2-inches of crust hanging over the edge of the pie pan. Let dough gently drop into the bottom and sides of the pan. Smooth out any wrinkles with your fingertips.
- Take a pair of kitchen shears or a paring knife and trim the excess crust hanging over. Leaving about 1 1/2-inches of the crust.
- Fold the edge under and crimp it with either your fingers or the tines of a fork. Chill in the freezer for 30 minutes to an hour. Meanwhile, preheat the oven to 400° Fahrenheit. (See notes)
- When the dough is cold, use a fork to prick the bottom of the crust. Place a piece of parchment over the crust and cover the bottom with the pie weights or dry beans. Place the pie pan onto a large baking sheet. (See notes)
- Bake the crust for 12 minutes. After 12 minutes, carefully remove the pie crust and gently remove the parchment paper and pie weights.
- Place the crust back into the oven to bake for another 10 minutes. Remove from the oven. The crust should be dried out and starting to brown, allow the crust to cool to room temp before adding in the filling. Reduce the oven temperature to 350° Fahrenheit.
Make The Filling:
- In a bowl, whisk the coconut milk, and sifted cornstarch until well combined and there are no lumps left. Set aside.
- In a medium saucepan, melt the butter over medium heat. Once melted, add in the brown sugar, maple syrup, coconut milk mixture, and salt. Whisk until smooth. Continue to cook the mixture until it starts to bubble, stirring occasionally. Then reduce the heat to medium-low and continue to cook for another minute. Add in the vanilla and bourbon, stir to combine. Remove from heat.
- Add the pecans to the mixture, make sure that each piece is fully coated.
Assembly:
- Measure out a piece of aluminum foil to the size of your pie pan. Cut a large hole in the center, making sure it is enough to cover the edges of the crust. Set aside. (This is to protect the edges from turning too dark or burning.)
- Next, pour the pecan filling into the cooled, blind-baked pie shell. Brush the edges with a bit of non-dairy milk.
- Cover the edges with the aluminum foil, and place the pie in the oven. Bake for 45-50 minutes. You’ll know when it’s done when the center and the top have set. It shouldn’t jiggle too much.
- Carefully remove the pie from the oven and allow it to cool to room temperature before serving. Enjoy!
Notes
- You can buy premade crust! If you would prefer not to make a crust, which is totally fine, you can buy a premade crust. Just make sure to read the ingredients to make sure it is vegan! You will still need to blind bake it before you add the filling!
- Use pure maple syrup, not breakfast syrup. Any variety of pure maple syrup is great, from golden to dark amber.
- Use full-fat coconut milk because it has a richness that other non-dairy milk does not have. Don’t worry, it does not taste like coconut!
- Vegan-friendly Bourbon. If you’re unsure if your bourbon is vegan, check out Barnivore. They have a list of which alcohols are vegan friendly. Click here to see the bourbon list.
- If you’re living in a warmer climate, this will make the crust just a bit difficult. You will need to work quickly and efficiently because you want to keep your dough cold at all times. If you ever feel like your dough is getting too warm and soft, set it back in the fridge to chill.
- If you do not have a food processor, you can use a pastry blender, a fork, or even your hands. If you are using your hands, you will need to work quickly, as the warmth of your hands will cause the butter to melt. If you ever feel like your dough is getting too warm and soft, set it back in the fridge to chill.
- I choose to use a food processor because it is more efficient, and I will be handling the dough less. Keeping the butter cold at all times.
- If your dough is showing signs of cracks, it is a sign of underhydration. If your dough is too wet or tacky to the touch, it is a sign of overhydration.
- If your dough is too cold to work with, allow it to sit at room temp for 5-10 minutes until it is easier to work with. Don’t let it get too soft.
- Chilling the crust before baking will prevent it from shrinking too much.
- Placing the pie pan on a large baking sheet will not only make it easier to transfer the pie in and out of the oven, but it also distributes the heat evenly throughout the bake.
Keywords: vegan, vegan pie recipes, vegan pecan pie recipe, vegan pecan pie, vegan pie, vegan maple bourbon pecan pie, maple bourbon pecan pie, pie recipe, thanksgiving recipe, vegan dessert, pecan pie, vegan thanksgiving, vegan holiday, holiday recipe, fall recipe
This was the favorite dish of Thanksgiving for both vegans and non vegans. The filling was so delicious! Cant taste the coconut milk at all which I was worried about.
I thought the crust was okay in taste but everyone else loved it. Thank you for such a great recipe!
★★★★★
I’m so glad you enjoyed this recipe! Thank you!!
My wife and I loved this pie. I used a store-bought vegan pie shell, but I may try to make my own pie crust next time . . . I’ve not had a great deal of success in the past with pie crusts. We both decided that this is a keeper for future pies.
I’m so glad you both loved it! Making the crust is a labor of love, but it’s worthwhile!