Breastfeeding Friendly Dairy Free Pecan Pie
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Learn more →Ingredients
8 servings
For the crust
- 1 dairy free pie crust (9-inch), unbaked
For the filling
- 3 large eggs
- 1 cup dark corn syrup
- ¾ cup packed dark brown sugar
- 3 tbsp vegan butter, melted and cooled
- 2 tbsp full-fat coconut milk
- 1 tsp vanilla extract
- ½ tsp fine salt
- 2 cups pecan halves
Instructions
- 1
Position a rack in the lower third of the oven and preheat to 375°F (190°C). Fit the unbaked pie crust into a 9-inch pie dish, fold the overhang under itself, and crimp the edges. Refrigerate while you prepare the filling.
- 2
In a medium saucepan over medium heat, combine the dark corn syrup and dark brown sugar. Stir until the sugar dissolves and the mixture just begins to bubble at the edges, about 3–4 minutes. Remove from heat and let cool for 5 minutes.
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