Vegan Cold Brew Coffee Pecan Pie

Vegan Coffee Pie Crust


2 ½ cups all-purpose flour
1 teaspoon salt
2 tablespoons sugar
½ teaspoon espresso powder
8 tablespoons vegan butter, cubed and chilled
4 tablespoons shortening, chilled
¼ cup cold water + 2 tablespoons cold brew coffee
Pinch of cinnamon

Place the cubed butter and shortening in a bowl and store in the fridge 15 minutes before starting the recipe so it can properly chill. In a food processor or large mixing bowl, whisk together the flour, salt, sugar, and espresso powder. Add in the chilled butter and shortening and pulse or cut the fats into the dough until a coarse meals begins to form. Add the cold water and cold brew coffee and pulse or stir until the dough begins to come together. Add a little bit more flour, one tablespoon at a time, if the dough is too sticky to work with.

Transfer dough onto a lightly floured work surface and form into a 1-inch disk. Cover with plastic wrap and chill in the fridge for at least 1 hour.  Note: If you want thinner layers of pie crust, divide this dough in half before forming and chilling. 


Vegan Cold Brew Coffee Pecan Pie



One sheet of vegan pie crust*

5 tablespoons vegan butter

1 cup brown sugar

½ cup corn syrup

1/4 cup honey or maple syrup (if you're wanting to stay true vegan)

4 tablespoons cornstarch

½ teaspoon salt

1 tablespoon bourbon

1 tablespoon cold brew coffee

1 teaspoon vanilla

1 cup extra firm silken tofu

¼ teaspoon espresso powder

2 cups whole pecans


For the crust. Preheat the oven to 350 F. Roll the prepared pie disk(s) out on a lightly floured surface to about 1/8 inch thickness and place in a 9-inch pie pan. Crimp the edges of the pie and prick the bottom of the crust several times with a fork. Bake the crust for 20 minutes or until slightly golden brown. Remove crust from the oven and set aside to cool while you make the filling.

For the filling. In a medium saucepan combine the vegan butter, brown sugar, corn syrup, honey, and cornstarch. Stir and cook mixture over medium heat until it comes to a boil. Reduce to a simmer and cook for another minute. Add the salt, bourbon, cold brew coffee, and vanilla and stir to combine.

In a food processor, add the silken tofu and pulse until smooth paste forms. Add the corn syrup mixture and the espresso powder before pulsing again until everything is combined. Transfer mixture to a medium bowl and stir in the pecans (reserving about 20 - 50 for the top). Arrange the reserved pecans on top of the pie however your heart desires.

Place your pie on the cookie sheet and bake in the oven for about one hour, until the edges of the pie are set. Note: add pie guards to the edges of your crust so they don’t burn. Remove the pie from the oven and allow to cool before serving (I covered mine and put it in the fridge to chill before I serve it).