I have had pumpkin pie once, maybe twice in my life. And when the opportunity for more has presented itself, I’ve politely declined. Give me a fruit pie, a sweet potato pie, or a chocolate pudding pie, but not pumpkin. I particularly love pecan pie and chess pie – but neither of those are readily veganized.
I first had a Derby Pie in college, and it was frequently requested among my schoolmates. This pie is chocolate, pecan, and bourbon. Often, I’m a pecan purist, but when I came across a recipe for a vegan pie that sounded like a Derby Pie, I knew I had to make it. I am so, so glad I did.
This was exceptionally good. As you can see, my pie is chocked full of pecans. I followed the recipe with only the slightest changes, and maybe there were too many pecans (I’m not the most precise in measuring). I also used Karo corn syrup in place of the maple and agave as I didn’t want to throw in another competing flavor, plus I had a coupon for Karo. That, and Alex didn’t believe me when I told him my grandmother used to give us corn syrup to put on our pancakes.
The pie looks rich, but it really wasn’t too sweet. That may have something to do with my other adaption: as I was using corn syrup instead of agave, I wanted to make sure I didn’t make it too sweet. So I substituted some of the syrup with more whiskey! Still turned out well, even if the filling bubbled over the edge of my crust and then fell back, leaving little craters in between some of the pecans.
If I could have had a slice without leaving evidence that I had done so, I would have liked to have tried a piece before Thanksgiving to rest my mind about whether this would taste good. In the end, though, it didn’t matter; the pie is delicious and I still have several slices to go.