Preheat the oven to 350°F and grease and flour a 9-inch pie pan. Roll your pie crust into a 10-inch circle on a floured surface and carefully place it in the pie pan. Trim and flute the edges, then place in the fridge until ready to fill. (If you have extra pie crust, cut out little leaves with it and place them in the fridge until ready to assemble your pie).

While the crust is chilling, make the filling by stirring together whole wheat flour, maple syrup, melted vegan butter, ground flax, water, bourbon, vanilla, and salt. Cover and refrigerate for at least 30 minutes to thicken. Once thickened, remove from the fridge and stir in the mini chocolate chips and walnuts.

Pour the filling into the pie crust, place pie crust leaves on the top if desired, and bake for 40-45 minutes, using a pie shield halfway through bake time if the crust browns too quickly.

Allow the pie to cool to room temperature, then slice and serve!