Vegan Chocolate Pecan Bourbon Pie

submitted by Allison Miller


I’m technically not allowed to call this a Derby Pie so I’m going to call it a Vegan Chocolate Pecan Bourbon Pie! Derby Pie is patented by the folks at Kern’s Kitchen in Kentucky. Because they’re smart business people. Usually this pie is reserved for Thanksgiving, but I’m here to give thanks for a boozy pie any day or time. Midnight snack? Breakfast? Correct.

Vegan Chocolate Pecan Bourbon Pie


Ingredients:

  • 1/2 batch of Paté Brisee or your favorite pie crust (Lets just get real here and have someone Instacart you a pie crust. Its a pandemic. No one needs to get crazy on some Paté Brisee unless they want to.)

  • 2 C chopped pecans

  • 1 ½ C vegan chocolate chip

  • ¼ C soy milk

  • 2 eggs worth of egg replacer OR 2 T cornstarch whisked together with 6 T water

  • ¼ C bourbon

  • 3⁄4 C maple syrup

  • ½ t salt

Directions:

  1. Prepare (buy) your pie crust and let cool (hang out) for several hours.

  2. Preheat your oven for 350 degrees.

  3. In a large mixing bowl, whisk together soymilk and egg replacer.

  4. Throw into the soymilk mixture the bourbon, syrup, and salt, and mix thoroughly.

  5. Fold in the chocolate chips and nuts and pour into your pie crust.

  6. Bake until pie sets. It should take 40-45 minutes. Enough time to sip on some bourbon and wink at your dog.

  7. Eat the damn pie.

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