Truly impress your holiday guests with this decadent, dairy-free bourbon pecan pie. Years ago, Alyse Raponi submitted this amazing dessert for a recipe contest that we co-hosted. She adds zesty orange to the homemade crust and filling, which complements and elevates the pecan, bourbon, and rich sweetness.
Why You’ll Love this Dairy-Free Bourbon Pecan Pie
- Amazing Flavor Depth: The orange adds brightness and zest, while the bourbon combines the with sweeteners to create a rich, warm, and comforting flavor.
- High Pecan Ratio: It’s supposed to be a pecan pie, and this recipe delivers.
- Flaky Crust: Vinegar and baking powder give this crust a little lift and add tenderness while keeping it crisp.
- Balanced Sweetness: The sweetener combination creates a true dessert, but melds well with the savory ingredients and doesn’t overwhelm.
- Seamlessly Dairy-Free: Don’t worry, you can serve this pie to everyone! It has a traditional taste that is enjoyed by all, dairy-free or not.
Recipe FAQs
Can I Bake this Dairy-Free Bourbon Pecan Pie Ahead?
Definitely! In fact, we like to let the flavors develop and the pie thicken overnight, when possible. You can bake it a day ahead and store it in the refrigerator. It will firm up more when cool. You can serve it cold, or let it sit at room temperature for an hour or two before serving to warm up.
The Filling Seems Jiggly. Is it Done?
When done, the outer 2 inches should look set and the center 2 to 3 inches should jiggle or wobble like firm Jell-O. If it’s soupy or wavy, it needs another 5 to 10 minutes in the oven. You can alternatively check the temperature. The center of the pie should read 180 to 190ºF. If you hit 200ºF or higher, overbaking is a concern. If you like to do a toothpick test, expect it to come out clean up to 2 inches from the edge, but with a little moist crumb in the center. The pie will set up more as it cools, so be careful not to overbake it.
Can you Taste the Bourbon?
As the pie bakes, much of the alcohol will cook off. So you shouldn’t taste straight up bourbon. Bit it leaves behind bourbon’s characteristic warm notes of vanilla and oak, which complement the pecans.
Can I Omit the Orange?
The flavor is up to you! You can omit the zest in the crust and the zest and juice in the pie. I would increase the bourbon to 2 tablespoons if omitting the orange juice.
Do You Have an Egg-Free Option?
Egg substitutions are tricky in pecan pie. But we do have a Vegan Pecan Pie Recipe.
Do You Have a Gluten-Free Option?
You can skip the vinegar pie crust and use your favorite dairy-free, gluten-free pie crust instead. Use a deep dish crust, if possible.
Special Diet Notes: Bourbon Pecan Pie
By ingredients, this recipe is dairy-free / non-dairy, peanut-free, soy-free, and vegetarian. Just be sure to choose shortening, creamer, and butter alternative that suit your dietary needs.
Dairy-Fee Bourbon Pecan Pie
Ingredients
Method
- Preheat your oven to 350ºF.
- Place the flour, orange peel, baking powder and salt into a food processer, drop in shortening cubes. Pulse to break into large pea size pieces.
- In a small bowl, whisk the egg and vinegar together.
- Pour the egg and vinegar into the feed tube of your food processor. Continue pulsing until the mixture becomes raggedy.
- Add 2-4 tablespoons ice water a little at a time while pulsing machine bringing the mixture into a ball. Don't add too much or it will be mushy!
- Remove the top of the processor and the blade. Knead the dough together while in the bowl. It should stick together forming a dough. If it is too dry add 1 tablespoon water at a time until it forms a dough.
- Shape the dough into a ball, wrap in plastic, and refrigerate for 1 to 2 hours or overnight.
- Roll the pastry between two lightly floured pieces of wax paper. Flip and continue peeling, flipping and sprinkling lightly with flour, until you have achieved the size of a 9-inch deep dish pie plate with a generous 1-inch overhang.
- Peel back one layer of wax paper and place the pie plate upside down onto the dough. Place your hand under the wax paper and flip the dough into the pie plate. Peel the sheet off. Cut a 1-inch overhand around the dough. Save or freeze any scraps.
- Roll the overhang under neatly. Using two fingers pinch the dough to achieve a decorative look. Dock the pastry (pierce with a fork) to allow steam to escape.
- Spread the pecans out on a baking sheet, and toast them in your preheated oven for about 5 minutes. Stir, and toast for up to 5 more minutes, or until lightly toasted. Keep a close eye as they can burn quickly. Let them cool for 5 minutes before handling.
- While the pecans toast, put the creamer, corn syrup or golden syrup, sugars, butter alternative, bourbon, orange juice, and orange zest in a mixing bowl, and mix until the sugars are dissolved.
- Add the eggs and mix together to incorporate, just until blended, otherwise the pie will rise and fall.
- Sprinkle the toasted pecans over the pie dough evenly. Place flat side down, if you can.
- Pour the filling over the pecans, making sure to coat every nut. This will add a shine and sugary crunch to the finished product as some will float.
- Bake the pie for 40 to 50 minutes or until golden on top. It will firm up more as it cools.
- Let the pie cool to room temperature.
