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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.

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