Dairy Free Pecan Pie

Total time3 hr 20 min

Prep time25 min

Cook time55 min

4.8

(7)

Pecan pie is one of those deeply satisfying Southern classics that can feel off-limits when you're avoiding dairy — but this version proves it absolutely doesn't have to be. The magic here comes from a combination of vegan butter and just a splash of full-fat coconut milk, which give the filling that rich, glossy body you expect without a drop of cream or regular butter. Dark corn syrup and packed brown sugar build a deep, almost caramel-like sweetness, while two full cups of pecan halves float to the top during baking to create that gorgeous, nutty crown. The technique of slowly streaming the warm syrup into beaten eggs keeps everything silky and smooth, and baking on the lower rack ensures the crust cooks through properly. After about 50 minutes in the oven, you're left with set, puffed edges and a center that still has that signature slow wobble — the sign of a perfectly baked pie. The hardest part is waiting the full two hours for it to cool and firm up before slicing. This recipe makes 8 generous servings, so it's an ideal centerpiece for a holiday table or any gathering where you want to impress without anyone feeling left out.

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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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