Vegan Bourbon Pecan Pie
A holiday treat, this Vegan Bourbon Pecan Pie is dairy and egg free with a hint of molasses, maple and a taste of bourbon – and of course vanilla extract!
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Cooking tools:
- Oven
- Stove
- Saucepan
- Whisk
- Spoon
- Spatula
- Pastry brush
- Pie dish
- Cutting board
- Chef's knife
- Measuring cup
- Measuring spoon
- Baking sheet
- Rolling pin
- Cookie cutter
- Kitchen towel
- Airtight container
- Serving platter
Ingredients
- 1 Blind Baked Coconut Oil Pie Crust + leftover dough for leaf decorations
- 2 C Pecans whole, 245g
- 2 Tbs Coconut Oil, solid
- 3 Tbs All Purpose Flour
- 1/4 C Bourbon 50g
- 1 C Brown Rice Syrup 322g
- 2/3 C Dark Brown Sugar 132g
- 1 Tbs Molasses
- 2 Tbs Maple Syrup
- 2 tsp Organic Rodelle Bourbon Vanilla Extract
- Nut Milk
- Cane Sugar
- Extra pie dough cut into leaf or festive shapes* see note
- Vegan Vanilla Bean Ice Cream
- Melted Chocolate
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