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Vegan Maple Bourbon Pecan Pie


  • Author: https://mayihavethatrecipe.com
  • Prep Time: 5 hours 20 mins
  • Cook Time: 30 mins
  • Total Time: 5 hours 50 mins
  • Yield: 1 pie 1x

Description

A super easy vegan bourbon pecan pie recipe with an unusual ingredient that helps hold the filling together. Can you guess what it is?


Scale

Ingredients

  • 1-9 inch frozen whole wheat vegan pie shell
  • 2 cups pecan halves
  • 1 cup brown sugar
  • 2 1/2 tbsp pure maple syrup
  • 1/2 cup unsweetened vanilla almond milk
  • 1 tbsp plus 1 tsp non- GMO cornstarch
  • 2 tsp lemon juice
  • 2 tsp natural vanilla extract
  • 1 tbsp coconut oil
  • 4 vegan marshmallows cut in half
  • 1 tbsp bourbon (or to taste, optional)

Instructions

  1. Thaw the pie shell for a few minutes, just until it's soft enough to prick with a fork. In the meantime, preheat the oven to 400F
  2. Place the pecan halves on a large baking sheet and toast in the oven at 400F for 6-8 minutes (keep an eye so they don't burn!). Let them cool, chop them and set aside
  3. Gently, prick bottom and sides of pie shell with a fork to keep it from bubbling up in the oven. Bake at 400F until golden brown, 15-17 minutes. Remove from oven and let it cool completely (you can bake the crust and toast the pecans at the same time, just make sure to remove the pecans on time!)
  4. To prepare the filling, combine the brown sugar and maple syrup in a medium-size saucepan. Cook over medium heat for about 4 minutes, until the sugar is "melted", stirring occasionally during the last minute
  5. In a small bowl, combine the almond milk and cornstarch. Whisk vigorously, until the cornstarch is completely dissolved. Pour over the sugar/maple mixture, add the lemon juice and continue cooking for another 3-4 minutes, stirring frequently
  6. Whisk in vanilla extract and coconut oil. Once the coconut oil is completely melted, add the marshmallows and continue cooking until they're completely melted (this might take 3-4 minutes). Stir using a whisk so they're well combined. Remove from heat and add the bourbon and chopped pecans. Mix well and let it cool for a few minutes
  7. Pour filling onto theĀ  baked crust. Refrigerate for at least 4-5 hours or overnight
  • Category: Dessert
  • Method: Baked
  • Cuisine: American / Vegan

Nutrition

  • Serving Size: 1/10 pie
  • Calories: 303
  • Sugar: 20.3
  • Sodium: 96.5
  • Fat: 19.9
  • Saturated Fat: 3
  • Unsaturated Fat: 16
  • Trans Fat: 0
  • Carbohydrates: 31.1
  • Fiber: 2.1
  • Protein: 2.5
  • Cholesterol: 0

Keywords: pecan, pie, bourbon, vegan, Thanksgiving, holidays