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).