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.
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
- 1 Recipe Dairy-Free Pie Crust (see Head Note)
- 1 egg white, for brushing
- sugar, for sprinkling
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- 2 T. flour
- 2 T. plain almond milk or soy milk
- 1 t. vanilla extract
- 3 large eggs
- 1 cup light brown sugar
- ¼ cup and 1 T. white sugar
- 1/3 cup dairy-free soy margarine, melted
- 1 ½ cup chopped pecans
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 non-dairy 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.
4. 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).
