Vegan Kentucky Bourbon Chocolate Pecan Pie

Vegan Kentucky Bourbon Chocolate Pecan Pie

This recipe is my take on the Derby Pie, another Louisville classic. If you’re unfamiliar with Derby Pie, it’s a pie that was invented back in 1954 by Walter and Leaudra Kern. It’s a chocolate walnut pie that’s incredibly popular in Louisville, especially around the Derby season.


Vegan Kentucky Bourbon Chocolate Pecan Pie - The Bitchy Baker

Many restaurants in the Louisville areas have their own versions, most of which are made with nuts (either walnuts or pecans), chocolate, and bourbon. All of these are sold under different names, however, as the name Derby Pie is trademarked. So, they’re usually sold as “Pegasus Pie”, “May Day Pie”, “Bluegrass Pie”, “Race Day Pie”, or just Chocolate Bourbon Pecan Pie.


Vegan Kentucky Bourbon Chocolate Pecan Pie - The Bitchy Baker

Whatever you call it, it’s delicious. The combination of chocolate, pecans, and bourbon is absolutely to die for. The texture of the pie is kind of like an underbaked cookie that’s been doused in bourbon and served in a flaky, buttery crust. Sign me up!


Vegan Kentucky Bourbon Chocolate Pecan Pie - The Bitchy Baker

I made a vegan version of this pie for Derby last year that was spot on and decided I just had to make it again and share the recipe with all of you. I definitely hope you give this veganized version a try. If you do, be sure to tag me on Instagram @Bitchy_Baker or #BitchyBaker.

-Casey


Vegan Kentucky Bourbon Chocolate Pecan Pie - The Bitchy Baker

Vegan Kentucky Bourbon Chocolate Pecan Pie

 

Yield: 1 pie

Time: 1 hour 30 minutes

 

Ingredients:

1 pie crust, unbaked
1 cup brown sugar
½ teaspoon salt
1 cup flour, all-purpose
2 tablespoons corn starch or arrowroot starch
1/2 cup vegan butter, melted and cooled slightly (see note)
¼ cup non-dairy milk
4 tablespoons bourbon (see note)
1 teaspoon vanilla extract
1 heaping cup pecan pieces
1 cup vegan semi-sweet chocolate chips

Extra bourbon for drizzling over after baking

 

Directions:

1. Preheat oven to 350 F.

2. Roll out pie crust and place into pie pan. Crimp as desired.

3. In a bowl, combine all remaining ingredients. Stir until evenly mixed.

4. Pour filling into prepared crust, smooth top.

5. Place on center rack in a preheated oven at 350 F. Bake for 50-60 minutes, or until filling is set and the top of the filling is golden brown.

6. Remove pie from oven and evenly drizzle over as much bourbon as you would like. I usually go for about 1/4-1/3 cup.

7.  Allow to cool for about an hour. Serve with vegan vanilla ice cream and enjoy!

Notes:

I recommend using stick-style vegan butter in this recipe as opposed to the spreadable variety of vegan butters. The spreadable vegan butters have a much higher water content and will alter the overall consistency of the final product.

You can check barnivore.com, or one of the many other websites with vegan alcohol lists to see which bourbons are vegan. Most should be safe according to this article. I used my favorite Woodford Reserve Bourbon, which is vegan according to this list.


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