Vegan Chocolate Bourbon Pecan Pie!

Post contributed by my friend Justin in Baltimore...

Making vegan pecan pie is easy! I recently made my first, a chocolate bourbon vegan pecan pie, with great results, as pictured. I read a bunch of recipes, and followed along loosely with the three listed below to get an idea of measurements and ingredients:

Vegan Baking Recipe

American Food Recipe

Cupcake Punk Recipe

The basic idea is to make a sticky, sweet liquid mixture, combine that with about 2 cups of pecans that you've toasted in your pie crust, and bake at 350F for about 35 minutes.

If you're looking for a vegan pie crust recipe, I can recommend 1c all purpose flour, 1/4c water, 1/2c (or 4 oz) non-hydrogenated margarine or vegetable shortening, and a pinch of salt if your margarine isn't salted. Work that all together, put it in the fridge for a while, covered, if you have time, and roll it out when you're ready. For this recipe, you can pre-bake your crust and toast your pecans at the same time. Line your pie dish with your crust, then pour in the pecans, and put it in the oven at 350F for 15 minutes or so.

Choose a mix of sweeteners such as maple syrup, agave, corn syrup, molasses, brown sugar and water, brown rice syrup or whatever else you have on hand. Combine these in a pot with a little vanilla, a pinch of salt, 3 tablespoons or so of bourbon if you like, and heat over low heat for about 5 minutes, stirring. Add a little corn starch at the end, then mix in your pecans, put it all in your pie crust, and bake it! If you want to add chocolate, put in some broken up pieces of baking chocolate or dark chocolate chips or a broken up bar right before you bake the pie.