Dairy Free Pecan Pie

Total time3 hr 20 min

Prep time25 min

Cook time55 min

A flaky, hand-rolled crust cradles a deep pool of glossy pecan filling in this classic holiday centerpiece. The filling comes together on the stovetop with corn syrup and brown sugar simmered into a rich caramel base, thickened with a simple cornstarch slurry and rounded out with vanilla and a touch of salt. A whole layer of pecan halves gets scattered into the shell before the filling is poured on top, so every slice bakes up with that signature glossy, crackly surface and a soft, gooey center. Chilling the dough before rolling keeps the crust tender and easy to crimp, and a long, slow bake gives the filling time to set into that perfect wobble-but-not-slosh texture. Once fully cooled, it slices clean and holds its shape beautifully. This one is a genuinely solid pick for a dairy free dessert table, no compromise on that classic pecan pie experience.

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Ingredients

8 servings

For the crust

1 ¼ cups all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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½ tsp salt
½ cup (1 stick) unsalted butter, cold and cut into ½-inch cubes
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
3–4 tbsp ice water

For the filling

2 tbsp ground flaxseed
5 tbsp water
1 cup light corn syrup
¾ cup packed light brown sugar
3 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
2 tbsp cornstarch
2 tbsp cold water
1 tsp vanilla extract
¼ tsp salt
2 cups pecan halves

Instructions

1
In a mixing bowl, whisk together the flour and 1/2 tsp salt. Add the cold butter cubes and work them in with your fingertips or a pastry cutter until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
2
Drizzle in 3 tbsp ice water and stir with a fork until the dough just comes together; add the remaining 1 tbsp water only if the dough is still crumbly. Shape into a disk, wrap tightly, and refrigerate for at least 30 minutes.

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