Vegan Cold Brew Coffee Pecan Pie

This Vegan Pecan Pie tastes just like the traditional pie momma-used-to-make, except this pie has a secret ingredient: cold brew coffee! The cold brew is added to the crust to provide a subtle richness and coffeehouse aroma that can’t be found in a traditional crust. The sweet pecan filling is warm, flavorful, and rich. A cup of coffee and a slice of pie and you have yourself a winning combination that will satisfy any guest at your holiday table.

Hello, friends.

When I think of the holidays back home, I think of my families old-as-dirt Christmas tree that Father had when he was a kid, its flimsy branches holding up the lights and various handmade ornaments.  The wonky treestand at the base holding all of it together. I think of the whole family coming together, lounging in the living room to watch a Charlie Brown Christmas, attending candlelight church service on Christmas Eve, and opening gifts on Christmas morning. The holidays to me are a time where I can get back in the kitchen with Momma Crawford and bake whatever my little food blogging heart desires. Her at the stove and me rolling out crust on the counter. We talk, laugh, sing along to Christmas music, and simply enjoy each other’s company. For this post, I’m inspired by family tradition once again. In my family, we always had a pecan pie for dessert after the Christmas dinner. So I’m back at it again this week with both a vegan AND cold brew coffee inspired recipe, and this time things are about to get nuts (get it…nuts…pecans…never mind). I’ve done one other vegan recipe on the blog and I really enjoyed it. That’s why I’m working with Califia Farms again to develop this recipe that you wouldn’t even know was vegan.  

Gluten-Free Quinoa & Dried Blueberry Granola + senior year!

Hello, friend.

A bowl of Greek yogurt, fresh fruit, a drizzle of honey, and a handful of granola is what a perfect morning looks like to me. Add in a cup of coffee and any song by Branches playing in the background and I can’t think of a better way to start the day. Recently, I’ve been getting into the vegan & gluten free food movements. I’m neither vegan nor gluten intolerant, but I am still intrigued by the art and science that goes into constructing and reconstructing recipes that are vegan and/or gluten-free. There is something powerful about the art of repurposing and substituting one ingredient for another that I just love about developing any recipe. It’s the thrill of discovery. It’s trying new recipes and daring to relearn old ones. It’s the constant search of that ‘eureka’ moment. It’s the process of starting from nothing to ending with something beautiful and memorable.