Introduction: Chocolate Bourbon Pecan Pie (with Chocolate Crust)
This recipe is tasty, easy to make, and vegan. You can make the whole pie in an hour, and that's including the 30 minutes the pie will be in the oven. The video shows me making the pie crust and pie. The recipe is below, followed by some of my notes. Please let me know if you have any questions. If you like pecans and chocolate, I promise you'll like this!!! :)
The song on the video is by the band God is an Astronaut. The video is also available in 720p. Enjoy!
For the chocolate crust:
1 1/4 cups all-purpose flour
2 Tablespoons cocoa powder
pinch of salt (1/4 teaspoon if you are a must-measure person)
1/2 cup of vegetable shortening
4 tablespoons of cold water
For the pie filling:
2 Tablespoons ground flaxseed, mixed with 4 Tablespoons warm water
3/4 cup sugar
2/3 cup dark agave nectar
1 2/3 cups lightly toasted pecans
3/4 cup chocolate chips
2 Tablespoons vegetable shortening
2 Tablespoons bourbon
1 teaspoon vanilla extract
1/2 teaspoon salt
1. For the crust, mix the flour (sift it first-- or don't, it's just a pie!!), salt, and cocoa powder in a bowl.
2. Add the vegetable shortening and mix with a pastry cutter until it has coarse crumbs.
3. Pour in the cold water and stir until it comes together. Using your hands, work the dough into a ball, adding more water if necessary. You want the dough to be firm and not sticky, but it should be easy to roll into a ball, almost like modeling clay.
4. Press the dough into a pie pan (this is not an exact science by any means) and stick it in the refrigerator.
5. Roughly chop the pecans and toast them lightly.
6. Mix the ground flaxseed with the warm water. Then, in a large bowl, add in the flaxseed mixture, vanilla extract, bourbon, vegetable shortening, sugar, and bourbon. Stir until thoroughly combined and then pour into the pie crust. Bake for 30-35 minutes at 375°F (190°C). Remove from the oven and let it cool completely on a wire rack before slicing.
Notes of interest:
For the crust, I recommend using a pastry cutter/blender to mix the flour and vegetable shortening. These are about $10 and work pretty well, but you can certainly use a fork if you don't have one.
I like my pecan pie just a little runny. If you want it to be less runny, try adding using 3 T of ground flaxseed instead of 2. The flaxseed works as a binder in baked goods, like eggs.
I use organic dark/amber agave nectar. This stuff can be pretty expensive in a grocery store-- you can get a much (seriously, MUCH) better deal if you order it on a certain Website that shares its name with a large tropical river and rain forest.
You can buy flax seeds and grind them up-- that's what I do. I have an extra coffee grinder that I use for grinding up stuff like spices. Alternatively, you can buy flax seed meal and use that, too. The only real reason to not do that is that flax meal spoils faster than whole seeds.
You can use practically any kind of bourbon. I'm more of a beer person, so I can't really tell any difference between the kind I bought (one of the cheapest in the liquor store) versus a more expensive brand. I've also heard of people substituing other kinds of liquor in a pecan pie, but I haven't tried it. Let me know if you do!!
As for the chocolate, I like to use semi-sweet chips (if you're wanting your pie to be vegan, check that they're non-dairy). You can also use a chopped dark chocolate bar, or even baking chocolate. Just keep in mind that baking chocolate is unsweetened, so your pie will be a more chocolatey and a little less sweet. I plan on trying this pie recipe next time with a really dark chocolate bar, maybe 80% cocoa content. I love dark chocolate!!
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