Awe-Inspiring Bourbon Pecan Pie
Looking to wow them for the Holidays, or a dish to make any random occasion special? Here is a recipe that is sure to please and satiate the cravings for the comforting foods of our youth.
Crust
Preheat oven to 350 F. Bake the formed crust for 7 minutes.
Base
4 tablespoons bourbon
2 tablespoon Bob’s Red Mill egg replacer
14 large pitted medjool dates
2/3 cup maple syrup
2 teaspoons vanilla extract
5 tablespoons Miyokos Oat Milk Butter
1 1/2 cups pecan halves and pieces
Mix all ingredients in food processor until cohesive. Spread into the pie shell.
Top layer
2 tablespoons Miyokos Oat Milk Butter
1 1/2 cups pecan halves
1/2 teaspoon vanilla extract
2 tablespoons bourbon
1/3 cup coconut sugar
In a skillet on medium low, melt butter then add pecans, toast for 1 minute. Add vanilla, bourbon and sugar. Cook for 1 minute and pout on top of base. Bake pie for 30 minutes. Allow to sit for 45 minutes before serving.