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Vegan Southern Bourbon Pecan Pie
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5 from 13 votes

Vegan Southern Bourbon Pecan Pie

Course Dessert
Keyword baked, classic, crust, dairy-free, dessert, easy, fall recipe, gluten-free, healthy, holiday, holidays, homemade, orange, pecans, pie, plant-based, recipe, southern, spices, sweet, thanksgiving, vegan
Prep Time 15 minutes
Cook Time 1 hour
Chill Time: 4 hours
Total Time 1 hour 15 minutes
Servings 8 Servings
Author Shanika | Orchids + Sweet Tea

Ingredients

ORANGE-INFUSED CRUST:

  • 1 1/2 cups organic all-purpose flour
  • 1 Tbsp orange zest
  • 2 Tbsps organic cane sugar 
  • 1 tsp ground cinnamon
  • pinch of sea salt
  • 1/2 cup vegan butter, COLD!
  • 1/2 cup Almond milk + 2 Tbsps, very cold  (You can also use water, if preferred!)
  • 1 tsp apple cider vinegar

PECAN FILLING:

  • 6 cups Halved pecans, toasted + cooled (See Notes!)
  • 2 flax 'eggs' (2 Tbsps flaxseed meal + 6 Tbsps warm water)
  • 1 1/2 cups canned full-fat coconut cream (You can also use canned full-fat coconut milk)
  • 2 Tbsps Bourbon
  • 1/4 cup pure maple syrup (See Notes!)
  • 1 cup organic brown sugar
  • 2 tsps vanilla extract
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/8 tsp ground allspice
  • 1/2 tsp sea salt
  • 3 Tbsps Arrowroot starch

OPTIONAL TOPPING:

  • Coconut whipped cream

Instructions

FOR THE CRUST:

  • In a measuring cup, add the milk and apple cider vinegar, stir and set aside.
  • In a large bowl, add the all-purpose flour, cinnamon, salt, orange zest, and cane sugar, whisking them all together.
  • Add the cubed vegan butter sticks (or regular vegan butter) and using a pastry blender, blend butter into dry ingredients until the mixture becomes “peas-like” and crumbly.
  • Pour the cold apple cider vinegar-milk mixture (slowly) and stir (working it together with one hand) until the dry ingredients are moistened. NOTE: If the ingredients feels a little too dry, add 1 Tbsp of milk at a time, until it’s moistened BUT not too wet!
  • Once you’re able to form it into a ball and wrap it in plastic wrap and refrigerate for 1 hour (minimum), up to 1 and a half hours or of course overnight.
  • In the meantime, make the Pie Filling.

FOR THE FILLING:

  • Preheat your oven to 375 degrees Fahrenheit and lightly grease a standard pie dish with vegan butter.
  • Meanwhile, add the flaxseed meal and warm water together and stir until well combined. Let sit for 5-7 minutes until it appears thick like paste. Set aside.
  • In a large bowl, mix together the coconut cream/milk, flaxseed mixture, maple syrup, brown sugar, vanilla, Bourbon, salt, cinnamon, allspice, nutmeg, arrowroot, stirring everything together until completely smooth and combined. Fold in the cooled toasted pecans.

ASSEMBLY:

  • Remove dough ball from the refrigerator and place it onto a lightly floured surface. Roll out dough ball using a rolling pin (not making it too thin), about 1/2-inch thick and gently placing it in your pie dish; working it around evenly. Be sure to do any folding or tucking of any excess pie crust.
  • Pour/scoop pie filling mixture over crust and evenly spread and lightly brush the top of pie crust with melted vegan butter.
  • Bake for 60-65 minutes, until crust becomes golden brown and the center of the filling is only‘ slightly jiggly’ if not fully set. **NOTE: If the crust begins to get too dark quickly, cover around the pie’s crust with foil paper or a pie crust shield halfway through, leaving the middle opened and exposed.**
  • Once done, remove from the the oven and let cool completely, about 30-45 minutes. When cooled, place pie in the refrigerator for at least 4 hours before serving and slicing.
  • To serve, slice the pie, top with Coconut whipped cream (optional), and enjoy!
  • Bon Appetit!

Notes

  • STORAGE: Keep leftover pie tightly wrapped with heavy duty plastic wrap or foil and refrigerated for 3-4 days. Re-heat each slice when serving.
  • FOOD PROCESSOR FOR CRUST: If using a food processor to incorporate water (or milk) to flour/butter mixture, ONLY ADD 1/4 cup of water/milk AT A TIME to your dough, keeping it on “pulse” to avoid the dough from breaking down too much and it becoming “watery”. With this method, you may not need the entire 1 cup of water/milk.
  • GLUTEN-FREE VERSION: To make these GF, simply substitute All-Purpose Flour with 2 cups Gluten-Free Flour or GF All-Purpose Flour (Bob’s Red Mill has a great one!) and the Pastry Flour with 1/2 cup coconut flour. If your GF Flour doesn’t have Xanthan Gum included, add 1tsp in recipe. Also, reduce vegan butter to 1 3/4 sticks instead of 2. Continue all other steps!
  • ARROWROOT: If you don’t have arrowroot starch, feel free to substitute with regular starch or all-purpose flour, which both act as a thickening agent. Simply mix starch into WARM water until it becomes 'milky' and liquified.
  • COCONUT CREAM: If you don't have Thai Kitchen's Coconut Cream on hand, you can use canned Coconut Milk and refrigerate it overnight so that it thickens into a cream.
    TOASTED NUTS: Add chopped pecans to a baking sheet and toasting them in the oven (400 degrees Fahrenheit) for 5-10 minutes, tossing them halfway to avoid browning on one side.