This pie doesn’t whisper sweet nothings—it struts in, flips its hair, and says, “You’re welcome, darling.”
It blends bold coffee, gooey caramel, and crunchy pecans like it’s auditioning for a baking reality show—and winning.
You get that caffeine kick, the sticky-sweet drama of caramel, and pecans bringing all the nutty energy your ex lacked.
It’s indulgent, it’s totally vegan, and honestly, it’s the dessert version of high heels and confidence.
So yes, you can absolutely have your pie and eat it with no dairy, no eggs, and zero guilt—you’re fabulous like that.
Coffee Caramel Pecan Pie
A rich, vegan pecan pie upgraded with bold coffee and dreamy caramel—dessert decadence that’s anything but boring or basic.
Ingredients
Crust:
- 1½ cups all-purpose flour
- ½ cup vegan butter chilled
- ¼ tsp salt
- 4 –5 tbsp cold water
Filling:
- ¾ cup maple syrup
- ½ cup coconut cream
- ⅓ cup brown sugar
- 2 tbsp brewed coffee strong
- 1 tbsp cornstarch
- 2 tbsp coconut oil
- 1½ cups pecan halves
- ½ tsp vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Don’t burn it, this pie deserves better.
- Mix flour, salt, and vegan butter until crumbly. Add cold water gradually and form a dough.
- Roll dough and press into your pie dish like you mean it.
- In a saucepan, heat maple syrup, coconut cream, sugar, and coffee. Stir until it simmers and thickens slightly.
- Add cornstarch, coconut oil, vanilla, and salt. Stir until glossy and smooth—cue the oohs and ahhs.
- Fold in pecans. Pour that glossy filling into your crust like you’re pouring drama into your weekend.
- Bake for 40 minutes. Let it cool until set—like, really let it chill.
- Slice, serve, and revel in your genius.
Notes
📊 Nutritional Values (Per Slice)
- Calories: 360
- Total Fat: 22g
- Saturated Fat: 8g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 4g
💪 Vitamins & Minerals (Per Serving)
- Iron: 9%
- Magnesium: 10%
- Calcium: 6%
- Vitamin E: 7%
- Zinc: 5%
✨ Additional Notes & Tips
- Toast the pecans before adding for extra flair.
- Use espresso instead of coffee for a more dramatic punch.
- Feeling extra? Top with coconut whipped cream and a coffee drizzle.
- Store in the fridge for 4 days—or freeze for “emergencies.”
- Don’t skip cooling time unless you want pecan soup (still tasty, not cute).
