In a medium bowl combine the dry ingredients. Melt the dairy free butter and drizzle it a little at a time over the dry ingredients while stirring it all. You may not need to use all of the butter.

When it is all combined and looks like damp sand, press it against the side of the bowl. If it sticks and holds to the bowl, you are ready to go.

Press crust mixture along the bottom and sides of the greased pie plate. Try to create an even thickness of a little less than a ¼ inch.

Prepare the Vegan Eggs by combining 1 cup ice cold water and 4 tablespoon of Vegan Egg powder in a large bowl, whip to combine. It will be thick almost like a pancake batter.

Add remaining filling ingredients to the bowl and mix by hand or with an electric mixer until fully combined.

Pour into the unbaked pie crust. Bake for 45-50 minutes at 350 degrees. Check after about 30 minutes, if it is browning quickly, loosely cover with aluminum foil and continue baking. Remove from the oven and let cool for 20-30 minutes then let chill in the fridge for at least 6 hours, preferably overnight. The longer you let it chill, the more firm the texture will be when you cut into it.

Serve with Bourbon Whipped “Cream.”

In a small bowl whip the bourbon into the dairy free whipped topping. You can use a whisk or a hand mixer for this.