Every holiday feast needs an assortment of seasonal pies, including at least one pecan pie. Most pecan pies are filled with dairy butter and sometimes cream. And a dairy-free search online usually yields an assortment of egg-free and vegan recipes. In fact, this vegan pecan pie recipe was one of the first that we shared. But for those who do eat eggs, this classic dairy-free pecan pie is the staple recipe you’ve been looking for.
Did you know that pecans are America’s only native tree nut? It’s a proud heritage shared by the farmers who have grown this nut for generations. And it explains why pecan pie has become such a tradition for Thanksgiving and Christmas.
This classic dairy-free pecan pie is adapted from a recipe that was shared with us by AmericanPecan.com.
Special Diet Notes: Classic Dairy-Free Pecan Pie
By ingredients, this recipe is dairy-free / non-dairy, optionally gluten-free, peanut-free, optionally soy-free, and vegetarian.
For egg-free pecan pie, use the The Millennium Pecan Pie Recipe or Aunt Bonnie’s Pecan Pie Recipe. This particular recipe hasn’t been tested egg-free. If you want to try it, see our Egg Substitute Guide. My top recommendation would be to try a rounded 1/2 cup aquafaba in place of the 3 eggs.
- 1 batch dairy-free pie dough for a 9-inch crust (gluten-free optional)
- ⅓ cup melted dairy-free buttery spread
- 1 cup golden syrup or cane syrup (see Sweetener Note below)
- 1 cup light brown sugar (can sub coconut sugar for less sweet)
- 2 teaspoons vanilla extract
- 3 large eggs, lightly beaten (see post above for egg-free options)
- ½ teaspoon salt
- 2½ cups raw pecan halves
- Place a baking sheet in your oven, and preheat your oven to 350ºF.
- Line a 9-inch pie dish with the rolled out pie dough. Carefully press it into edges and up the sides. Use your fingers or fork to create a decorative edge.
- In a large bowl, whisk together the melted buttery spread, liquid sweetener, brown sugar, and vanilla. Add the eggs and salt, and whisk until the mixture is well combined. Fold in the pecan halves.
- Pour the pecan mixture into your prepared pie crust and even it out with a spatula.
- Cover the edge of the pie crust with aluminum foil to prevent burning.
- Place the pie on the preheated baking sheet in the oven. Bake for 60 to 70 minutes, or until the pie is set in the center.
- Let the pie cool completely before serving or chilling.
Key Pantry Supplies: Classic Dairy-Free Pecan Pie
More Holiday Desserts with Pecans
Gingerbread Apple Skillet Cake (optionally gluten-free & soy-free)
Pumpkin Pie Bread Pudding (optionally gluten-free & soy-free)
Chocolate Pecan Pie (optionally gluten-free & soy-free)
6 Comments
I love all of your recipes! Thank you so much! Question—if I’m going to use your buttery pie crust recipe for this pecan pie, do I bake the pie crust first? Or right after making the dough can I fill it with the pecan mixture and bake it all together?
Hi Kristina, this recipe uses the pie dough – unbaked. The crust bakes with the filling in it. Enjoy!
What do you use for buttery spread? Do you use stick or tub “butter” and do you have a brand you prefer or suggest? I usually use smart balance for cooking but haven’t tried it for baking.
Personally, I typically use stick buttery spreads for baking. I know a lot of dairy-free consumers prefer stick margarine, like Fleischmann’s, but I think the buttery sticks like Earth Balance and Melt work well. Buttery spreads sometimes work, but I only use them in a pinch for baking. They aren’t formulated quite the same, and sometimes have ingredients like flaxseed oil, that can taste rancid when baked.
I don’t see the option if you don’t want eggs in the recipe! Can you please share with me?
Hi Vivian, I tried to make it more clear. There are two recipes, linked to right above the recipe, under Special Diet Notes.