Pecan Pie

Pecan Pie
KirbyIng / Getty Images
    55 mins
Ratings (6)

Perfect for fall holidays like Thanksgiving, this dairy-free pecan pie recipe is easy to make and doesn't contain corn syrup like traditional recipes. To save on time for big meals or holidal meal prep, make your pie dough the night before you intend to bake your pie.

I prefer to use this dairy-free pie dough, but any dairy-free pie dough recipe or store-bought dairy-free crust will work.

Makes one 9" pie

What You'll Need

How to Make It

  1. Preheat the oven to 400 F. Lightly oil a 9” pie plate, roll out the prepared dairy-free pie crust and fit into the pan. Brush the crust with egg white and sprinkle with sugar. Place the pie plate in the refrigerator while preparing the filling.
  2. Prepare the filling. In a small cup or bowl, mix together the flour and dairy-free milk substitute until smooth. Mix in vanilla and set aside.
  3. In a medium-sized mixing bowl, beat the eggs until pale yellow and frothy. Add the sugars and melted soy margarine and whisk until well combined. Add the flour mixture and pecans, mixing until evenly incorporated.
  1. Pour the filling into the prepared pie crust and bake for 5 minutes at 400 F, then reduce the oven temperature to 350 F, and continue baking for about 35-40 minutes, or until the middle is no longer liquid (it should still jiggle, but just slightly). Allow pie to cool completely on a wire cooling rack before slicing and serving. Serve cold or at room temperature.

**This recipe is suitable for dairy-free and lactose-free diets, but as with any recipe intended for persons with allergies or dietary restrictions, make sure to read all nutritional labels carefully to make sure that there are no hidden dairy-derived ingredients (or other allergens, if these apply to you).