It doesn't get much more non-traditional than vegan Sarah Kramer.

The cookbook author, who lives in Victoria, B.C., is the author of Vegan à Go-Go! A Cookbook & Survival Manual for Vegans on the Road . The book is Kramer's "best-of" compilation of recipes from her first three vegan cookbooks, along with 20 new recipes.

One of her holiday favourites is a special pie.

"I always make chocolate bourbon pecan pie because it is so decadent," Kramer says. "Everyone in the room starts moaning when they eat it, so we dubbed it 'orgasm pie.' "

Want to try it yourself? Here's the recipe.

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Chocolate Bourbon Pecan Pie

Formally referred to as “orgasm pie.” One bite and you will understand, writes Kramer.

This pie is so elegant and rich, it has quite a reputation. She says three words to describe it: "better-than-sex!"

• egg replacer to equal 2 eggs (see egg replacer instructions below)
• 2 tbsp molasses
• ½ cup corn syrup
• 2 tbsp bourbon
• 1 tsp vanilla extract
• 1/8 (one-eighth) tsp salt
• 1½ cups pecans, chopped
• 1 cup vegan chocolate chips
• 4 whole pecans
• 1 9-in (23-cm) prepared pie crust

Preheat oven to 350°F (175ºC). In a large bowl, mix together the egg replacer, molasses, syrup, bourbon, vanilla, and salt. Add the chopped pecans and chocolate chips and mix well. Pour into pie crust and arrange the whole pecans in the center of pie. Bake for 40–45 minutes. Makes 1 pie.

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Egg Replacers

Which came first? The vegan or the egg? Replacing eggs in vegan baking is as easy as 1, 2 ... wait ... I have five alternatives for you.

Flax Seed Egg Replacer

• 2 tbsp ground flax seeds + 3 tbsp water

Tofu Egg Replacer

• ¼ cup blended soft tofu

Ener-G Egg Replacer

• 1½ tsp Ener-G Egg Replacer Powder + 2 tbsp water

Banana Egg Replacer

• ½ banana, mashed well

Applesauce Egg Replacer

• 3 tbsp applesauce

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Vegan cookbook author Sarah Kramer. (Gerry Kramer)Basic Flaky Pie Crust

This is the easiest and most basic pie crust ever invented. If you’re making a pie that has a top, make sure you double this recipe.

• 1¼ cups fl our
• ¼ tsp salt
• ½ cup vegetable shortening
• 3 tbsp very cold water

In a large bowl, stir together the fl our and salt. Cut the shortening into the fl our mixture until well mixed, then add the water. Mix together until a dough forms. On a lightly fl oured surface, knead for a minute or two and then roll into a ball. Wrap dough in wax paper and chill for 30 minutes. Roll the dough into a pie crust. Makes 1 crust.

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Recipes reprinted with permission from Vegan à Go-Go! A Cookbook & Survival Manual for Vegans on the Road. Copyright © 2008 by Sarah Kramer, Arsenal Pulp Press. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.