Bourbon Vegan Pecan Pie

• Refrigerated

  • 2 tbsp Almond milk

• Baking & Spices

  • 1 tbsp All-purpose flour
  • 1 cup Brown sugar, vegan light
  • 1/2 cup Cane sugar, vegan pure
  • 2 tbsp Flax meal, ground
  • 1 1/2 tsp Vanilla extract, pure

• Nuts & Seeds

  • 1 cup Pecan, halves
  • 1 cup Pecans

• Bread & Baked Goods

  • 1 Crust, vegan store bought

• Beer, Wine & Liquor

  • 1 tbsp Bourbon

• Other

  • ½ cup Earth Balance, or other non-dairy butter, melted

Found on vegetariansnob.com

Ingredients

• 1 vegan store bought crust
• 1 cup vegan light brown sugar
• ½ cup vegan pure cane sugar
• 2 Tbl ground flax meal+ 6 Tbl water, whisked
• 1 cup pecans, chopped
• ½ cup Earth Balance, or other non-dairy butter, melted
• 2 Tbl almond milk (or other non-dairy milk of your choice)
• 1 Tbl all purpose flour
• 1 ½ tsp pure vanilla extract
• 1 Tbl bourbon
• 1 cup pecan halves

Directions

• Preheat oven to 350 degrees F. Cover your crust with foil and using either pie weights or beans, bake your crust for 10 minutes. After 10 minutes, remove the foil, and bake uncovered for another 10 minutes until your crust is slightly golden.
• In a large mixing bowl combine your sugar and flax mix stirring so that the sugar and flax mix are smooth.
• Add in your chopped pecans, melted butter, milk, flour, vanilla, and bourbon and stir until everything is well combined. Keep stirring so that the sugar begins to dissolve into the mix. If the sugar doesn’t fully dissolve your pie could end up with a gritty texture.
• Pour your pecan mix into your pie crust until it reaches the top. You might have extra pecan mix leftover (save it for over ice cream!) be careful not to overspill, but it might happen regardless.
• Arrange your pecan halves on top in your desired pattern. Some of the pecans might sink, but this is ok!
• Place your pecan pie crust on top of a baking sheet (to avoid the overspill of the sugar mix onto your oven!), and bake until your pie is browned and set on the outsides, until slightly jiggly in the middle, for about 55 minutes. As a rule of thumb, error on the side of undercooked otherwise you run the risk of your sugar turning to crystal and becoming very tough! Keep in mind your pecan pie will continue to set as it cools.
• Cool your pecan pie ideally for a full 24 hours, or overnight at room temperature.
• Top with vegan whip and snob away!