This recipe from How it All Vegan has got to be one of my all-time favourite desserts and the name totally says it all; Chocolate, Bourbon and Pecan Pie. Amazing, right! It is incredibly rich so you will easily get 12 slices out of a pie. That’s not to say your guests won’t demand seconds… This pairs perfectly with a classic vanilla ice cream.
Makes 12 servings
20 minutes (plus 3 hours chilling time for pastry)
makes 2 pie crusts
- 1 cup vegetable shortening
- 1 tsp margarine
- 3/4 cup boiling water
- 3 cups all purpose flour
- 2 tbsp baking powder
- 1/4 tsp salt
makes enough for 8-12 servings
- Egg replacer (equal to two eggs)
- 2 tbsp molasses
- ½ cup corn syrup or golden syrup
- 2 tbsp bourbon (I always put a dash more because…)
- 1 tsp vanilla extract
- 1/8 tsp salt
- 1 ½ cups chopped pecans
- 1 cup chocolate chips
- 4 or more whole pecans for decorating
Pie Crust (enough for two)
Mix together the shortening, margarine and water in a large bowl until creamy. Add the flour, baking powder and salt and mix together until a dough forms. Knead for two minutes then wrap in wax paper or cling film and chill for about three hours or overnight. Divide into two and roll out into 1/4 inch thick rounds to fit your pie dish (the second crust can be frozen once rolled out or refigerated for another recipe). Place the pastry into a pie dish and prick with a fork or fill with baking beans and bake for 15 minutes at 177°C. Remove from oven and fill.
Preheat oven to 177°C. While your oven is heating up mix your egg replacer, molasses, corn/golden syrup, bourbon, vanilla and salt together in a large bowl. Add the chopped pecans and chocolate chips and mix together well. Pour the mix into the pie crust and arrange your whole pecans in the centre as decoration then bake for 40-45 minutes. Once baked allow to cool for 15 minutes then serve and bathe in the glory of your guests’ admiration. Nom!