one green planet
one green planet

This Vegan Southern Bourbon Pecan Pie is a warm, flavorful pie that tastes even better than a classic pecan pie. The gooey center is perfectly luxurious and nutty, and the homemade crust is scented with orange while being 100% vegan!

Southern Bourbon Pecan Pie [Vegan]

Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste



Cooking Time


What Ingredients Do You Need To Make Southern Bourbon Pecan Pie [Vegan]

For the Orange-Infused Crust:
  • 1 1/2 cups organic all-purpose flour
  • 1 tablespoon orange zest
  • 2 tablespoons organic cane sugar
  • 1 teaspoon 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 teaspoon apple cider vinegar

For the Pecan Filling:

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

Optional Topping:

  • Coconut whipped cream

How To Make Southern Bourbon Pecan Pie [Vegan]

For the Crust:
  1. In a measuring cup, add the milk and apple cider vinegar, stir and set aside.
  2. In a large bowl, add the all-purpose flour, cinnamon, salt, orange zest, and cane sugar, whisking them all together.
  3. 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.
  4. 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!
  5. 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.
  6. In the meantime, make the Pie Filling.

For the Filling:

  1. Preheat your oven to 375 degrees Fahrenheit and lightly grease a standard pie dish with vegan butter.
  2. 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.
  3. 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.

For the Assembly:

  1. 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.
  2. Pour/scoop pie filling mixture over crust and evenly spread and lightly brush the top of pie crust with melted vegan butter.
  3. 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.**
  4. Once done, remove from 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.
  5. To serve, slice the pie, top with Coconut whipped cream (optional), and enjoy!
  6. Bon Appetit!
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste


    This site uses Akismet to reduce spam. Learn how your comment data is processed.