Dairy Free Pecan Pie
Nothing says the holidays like this incredible dairy free pecan pie! Delightfully classic and packed with nutty, caramel flavor, this surprisingly easy pie is perfect for Thanksgiving and Christmas. Sweet and salty, it’s also naturally sweetened (with no corn syrup!) and is vegan and egg free.
Are you ready for a perfectly classic holiday dessert?
Then fire up those ovens because today we talk about this absolutely dreamy dairy free pecan pie (that’s also vegan and egg free!).
Because if you are anything like me, pecan pie is an absolute MUST for either the Thanksgiving or Christmas table.
And this dairy free version?
It’s just as good as the original.
- We have a flaky, buttery (but without the butter) crust.
- A nutty, pecan-packed, slightly gooey filling.
- And a delightful caramel-like sweet and salty flavor.
All combining into a seriously delicious pie that will 100% please even your dairy loving family members.
And when topped off with a generous dollop of whipped coconut cream for serving? It’s holiday perfection.
How To Make Dairy Free Pecan Pie
So, let’s talk about how this pie goes down:
Make the crust. First up, we’ll prepare our dairy free pie crust and then pre-bake for about 15 minutes.
Assemble filling. Next, we’ll combine some dairy free butter, sugar and maple syrup in a saucepan, before stirring in some coconut milk, cornstarch and vanilla.
Bake until set. We’ll pour the mixture over plenty of pecans in our crust and then bake until mostly firm and no longer jiggly.
Let cool. Finally, we’ll top our pie with a sprinkle of flaky sea salt, and then cool and chill before slicing to serve.
Tips & Tricks
- While I typically don’t bake with a lot of dairy free butter (as I find some brands can have a weird aftertaste), here I think it really adds something to the pie and helps give it that caramel-y flavor. HOWEVER, I *think* you could substitute coconut oil in its place (just be sure to measure it out in solid state form).
- I’d encourage you to stick with full fat coconut milk – the fat hardens up a bit when chilled and helps the pie set correctly. And since I haven’t tested it any other way, I’m not sure what would happen without it. You could possibly try using something like dairy free unsweetened coffee creamer (i.e. that has a bit more body) but it’s difficult to say if it will work.
- Finally, the filling is gluten free – so you could absolutely use a different crust if needed for your diet.
How To Store
Fridge: The pie will keep covered in the refrigerator for about 4 to 5 days.
Freezer: You can also freeze the pie – either wrapped well or in an airtight container if sliced – for up to 3 months.
Allow the pie to thaw in the fridge before enjoying.
Additional Dairy Free Desserts You Might Enjoy:
- Dairy Free Pumpkin Pie
- Dairy Free Chocolate Pie
- Gluten Free Dairy Free Apple Crisp
- Dairy Free Apple Pie
- Dairy Free Peanut Butter Pie
- Dairy Free Pumpkin Cheesecake
- Pumpkin Apple Crumb Cake
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
- 1 batch dairy free pie crust*
- 5 tablespoons canned full-fat coconut milk**
- 3 tablespoons cornstarch
- ½ cup dairy free butter
- ½ cup coconut sugar (or lightly packed brown sugar)
- ⅓ cup pure maple syrup
- ¼ teaspoon fine sea salt
- 2 teaspoons vanilla extract
- 2 cups raw pecan halves, roughly chopped
- flaky sea salt, for sprinkling
- dairy free vanilla ice cream or whipped coconut cream, for serving
- Make your pie dough, then pre-bake the crust according to the recipe directions (see linked pie crust recipe for details - be sure to plan ahead as the crust needs time to chill in the fridge before baking).
- Decrease the oven temperature to 350ºF, then let the crust cool slightly while you make the filling.
- In a small bowl, whisk together the coconut milk and cornstarch until smooth. Set aside.
- To a small saucepan, add the butter, sugar, maple syrup and salt. Set over medium heat and cook, stirring frequently, until smooth and combined.
- Remove from the heat and whisk in the vanilla and cornstarch mixture until smooth.
- Spread the pecans evenly in the bottom of the pie crust, then pour the liquid over the top.
- Bake for about 45 to 50 minutes, until the filling is mostly firm if you give the pan a gentle shake / jiggle (it will still look wet but as long as it’s mostly firm and not shaking all over the place pull it out - it will firm up even more as it cools).
- Transfer the pie to a wire rack and let cool for about 5 minutes. Then sprinkle with some flaky sea salt.
- Let the pie cool completely.
- For best flavor, loosely cover the pie and transfer to the fridge to chill overnight. Then slice and serve with a sharp knife. It will be just firm enough to slice without chilling as long as the pie is completely cool, although we found the flavor (and texture) just gets so good after chilling!
*You can absolutely use a different pie crust recipe or a store-bought crust.
**You want your coconut milk to be fully combined before measuring out the 5 tablespoons. I like to add 1 can of coconut milk to a microwave safe liquid measuring cup and heat briefly, stirring often, until combined (you don’t want it to get warm or hot). Measure out what you need and save the rest for other recipes!
Recipe time does NOT include time to prepare or pre-bake the pie crust.
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 481Total Fat: 37gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 24mgSodium: 235mgCarbohydrates: 36gFiber: 3gSugar: 17gProtein: 4g
Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.