+
0 (0)

Bake, Desserts, Thanksgiving, Vegan

Bourbon Pecan Pie With No-Roll Crust

Bourbon Pecan Pie With No-Roll Crust
Evan Sung / For The Times

This pie includes both the fat and the water of canned coconut milk to add richness without a tropical taste. Start the recipe by opening the can and scooping out the solid white top into a separate bowl, leaving the ... Read more

2 hours, largely unattended. Serves 12.

No-roll Crust

  • 2 cups all-purpose flour
  • 1 teaspoon granulated or organic sugar
  • 1 teaspoon kosher salt
  • ¾ teaspoon baking powder
  • ½ cup grapeseed or other neutral oil
  • 5 tablespoons canned coconut “water” (see note)

Filling

  • 3 tablespoons finely ground flax meal
  • ⅓ cup canned coconut “water” (see note above)
  • ¼ cup canned coconut fat (see note above)
  • ¾ cup dark corn syrup
  • ⅔ cup granulated or organic sugar
  • 1 teaspoon kosher salt
  • 2 tablespoons bourbon (optional)
  • 2 ½ cups chopped pecans
Variations

Salted Pecan Pie: Sprinkle the top with Maldon flaky sea salt or fleur de sel after baking.

The crust can be covered tightly with plastic wrap and refrigerated for up to 2 days. The cooled baked pie can be covered tightly with plastic wrap and kept at room temperature for up to 3 days.
Note: Start the recipe by opening the canned coconut milk and scooping out the solid white top into a separate bowl, leaving the creamy “water” behind.

HAVE YOU TRIED


Shiso sorbet
Shiso sorbet

Sweet corn and parsnip soup
Sweet corn and parsnip soup

Fragrant chicken with figs
Fragrant chicken with figs

Basic white asparagus
Basic white asparagus

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Bake

Cherry-Almond Upside Down Cake
Vegan Gluten-Free Chocolate Chip Cookies
Brothy Baked Chickpeas With Chilled Lemon Watercress
Hot Cross Buns