One of my faaaaavorite desserts in the world is vegan pecan pie! This one is especially nice because its got some booze and chocolate poured into it (but that’s optional for you non-drinkers out there)! Serve it up warm with a big scoop of vegan vanilla ice cream. It won’t last long!
Preheat your oven to 350 F or 180 C. First, mix your crumbs with the melted vegan butter and form a crust into a 9 inch pie pan. Bake that for about 10 minutes and remove from the oven and let cool. Keep the oven on.
Next, mix together the soy milk and corn starch until frothy. You can do this using an electric mixer with a whisk attachment or whisk it by hand. Then, whisk in the bourbon, molasses, syrup, and salt. Add the rest of the ingredients and mix well. Pour into the pie pan and bake for 40-45 minutes. Remove and cool to warm before serving.