Coffee Caramel Pecan Pie
A rich, gooey, coffee-kissed caramel pecan pie with a flaky crust, sweet crunch, and zero dairy drama. Perfect for any celebration—or breakdown.
Ingredients
Crust (homemade or store-bought):
- 1 vegan pie crust 9-inch, unbaked
Filling:
- 1 cup chopped pecans
- ¾ cup full-fat coconut cream
- ½ cup brewed strong coffee cooled and caffeinated
- ⅔ cup brown sugar
- ⅓ cup maple syrup
- 2 tbsp cornstarch
- 2 tbsp coconut oil
- 1 tbsp vanilla extract
- ¼ tsp salt
Instructions
- Preheat oven to 350°F (175°C). Channel your inner pastry goddess.
- Toast pecans in a dry skillet for 4–5 minutes until fragrant. Don’t walk away—they’re drama queens.
- In a saucepan, whisk coconut cream, coffee, brown sugar, maple syrup, coconut oil, cornstarch, vanilla, and salt over medium heat.
- Stir constantly until it thickens into caramel—like, slaps a spoon thick. Takes around 6–8 minutes.
- Remove from heat, fold in the toasted pecans, and whisper sweet things to your future pie.
- Pour the mixture into your crust and smooth the top like a confident selfie angle.
- Bake for 40 minutes. The top should look golden and glossy, like it just got back from a tropical vacation.
- Cool on the counter for an hour, then chill in the fridge for 3 more. Patience, beauty.
- Slice with flair, serve with style, and let your guests worship your pie skills.
Notes
Nutritional Values (Per Serving)
- Calories: 330
- Total Fat: 21g
- Saturated Fat: 8g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 3g
Vitamins & Minerals (Per Serving, % Daily Value)
- Iron: 9%
- Magnesium: 11%
- Vitamin A: 6%
- Calcium: 5%
- Zinc: 7%
Tips & Sass to Level It Up
- Use espresso for that extra drama. More buzz, more bite.
- Add a sprinkle of sea salt on top before baking for that fancy “I totally watch baking shows” vibe.
- Want to flex harder? Drizzle melted dark chocolate before serving.
- Serve chilled or slightly warm—either way, it’s flawless.
- Store leftovers in the fridge, assuming any survive. Spoiler: they won’t.