25+ Irresistible Dairy-Free Pecan Pie Recipes You’ll Love

Pecan pie is a beloved dessert that’s perfect for holidays, special occasions, or just a cozy afternoon treat.

However, for those following a dairy-free diet, traditional recipes might seem out of reach.

Thankfully, it’s easier than ever to make this decadent dessert without dairy, without compromising flavor or texture.

In this blog post, we’ve curated over 25 mouthwatering dairy-free pecan pie recipes that are just as delicious as their classic counterparts.

Whether you’re a seasoned baker or a beginner, these recipes are sure to inspire you to create a pecan pie that everyone can enjoy—no dairy required.

25+ Irresistible Dairy-Free Pecan Pie Recipes You’ll Love

With so many delicious and diverse dairy-free pecan pie recipes to choose from, it’s easier than ever to enjoy this classic dessert without the dairy.

Whether you prefer a traditional take, a healthier version, or even a chocolatey twist, there’s something for everyone in this collection.

So, gather your ingredients, preheat the oven, and get ready to enjoy a dairy-free pecan pie that’s sure to become a new favorite at your table!

Classic Dairy-Free Pecan Pie

This classic pecan pie is made without dairy, but still retains all the rich, gooey filling and crunchy pecans that make this dessert a holiday favorite. By substituting traditional butter with coconut oil and using maple syrup as a sweetener, you get a deliciously smooth and indulgent pie that everyone can enjoy—whether or not they are following a dairy-free diet.

Ingredients:

• 1 1/2 cups pecan halves
• 1 cup coconut sugar or brown sugar
• 1/2 cup maple syrup
• 1/4 cup coconut oil (melted)
• 3 large eggs
• 1 1/2 teaspoons vanilla extract
• 1 tablespoon cornstarch
• 1/4 teaspoon sea salt
• 1 unbaked pie crust (use dairy-free or gluten-free crust if necessary)

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a medium bowl, whisk together the sugar, maple syrup, melted coconut oil, eggs, vanilla, cornstarch, and salt.
3. Pour the mixture into the pie crust.
4. Sprinkle the pecans evenly over the filling.
5. Bake the pie for 50-55 minutes, or until the filling is set and a knife inserted into the center comes out clean.
6. Allow the pie to cool completely before slicing. It can be served at room temperature or chilled.

This dairy-free pecan pie is an excellent way to enjoy the classic dessert without any compromise on taste or texture. The coconut oil adds a subtle richness while the maple syrup offers a deep, natural sweetness. The result is a perfectly balanced pie that’s both satisfying and decadent. Whether you’re avoiding dairy for dietary reasons or simply want to try a new twist on a classic, this pie will impress your guests and leave them wanting more.

Chocolate Pecan Pie (Dairy-Free)

This dairy-free chocolate pecan pie combines the classic flavors of pecan pie with the rich indulgence of chocolate. It’s a decadent dessert perfect for anyone who loves chocolate with their pecans. The best part is it’s completely dairy-free, using coconut milk and dairy-free chocolate for a creamy, luxurious filling.

Ingredients:

• 1 1/2 cups pecan halves
• 1 cup coconut sugar or granulated sugar
• 1/2 cup maple syrup
• 1/4 cup coconut milk (full fat)
• 1/2 cup dairy-free chocolate chips
• 1/4 cup coconut oil (melted)
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon cornstarch
• 1/4 teaspoon sea salt
• 1 unbaked pie crust (dairy-free)

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a saucepan over medium heat, melt the coconut oil and chocolate chips together until smooth, stirring frequently.
3. In a separate bowl, whisk together the sugar, maple syrup, coconut milk, eggs, cornstarch, vanilla, and salt until well combined.
4. Pour the chocolate mixture into the bowl with the wet ingredients and stir to combine.
5. Add the pecans to the pie crust, then pour the chocolate mixture over them.
6. Bake for 50-55 minutes, or until the filling is set and slightly puffed.
7. Let the pie cool to room temperature before serving.

This chocolate pecan pie offers a perfect blend of nutty, chocolatey goodness and a satisfying texture, making it a perfect dessert for chocolate lovers. The coconut milk and dairy-free chocolate make it just as creamy and rich as its dairy-filled counterparts. The pie is rich without being overly sweet, making it a wonderful treat for any occasion. Your guests will love the unique twist on a classic.

Salted Caramel Pecan Pie (Dairy-Free)

his salted caramel pecan pie is an indulgent and sophisticated version of the traditional pecan pie. With a luscious caramel filling made from coconut cream and a sprinkle of sea salt, this dairy-free pecan pie is a showstopper. The rich caramel flavor pairs beautifully with the crunch of toasted pecans, making each bite utterly irresistible.

Ingredients:

• 1 1/2 cups pecan halves
• 1 cup coconut sugar
• 1/2 cup maple syrup
• 1/4 cup coconut cream (or full-fat coconut milk)
• 1/4 cup coconut oil (melted)
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon cornstarch
• 1/4 teaspoon sea salt
• 1 unbaked pie crust (dairy-free)

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a saucepan over medium heat, combine the coconut sugar, maple syrup, coconut cream, and coconut oil. Stir constantly until the sugar dissolves and the mixture begins to thicken.
3. In a separate bowl, whisk the eggs, vanilla, cornstarch, and sea salt until smooth.
4. Slowly pour the sugar mixture into the egg mixture while whisking to temper the eggs. Pour the combined mixture into the pie crust.
5. Sprinkle the pecans over the filling.
6. Bake for 50-55 minutes, or until the filling is firm and the pecans are golden.
7. Let the pie cool completely before serving, and sprinkle an additional pinch of sea salt on top before serving.

The salted caramel pecan pie is a game-changer for those who love the flavor combination of salty and sweet. The coconut cream and oil create a smooth, velvety caramel filling that perfectly complements the crunchy pecans. The slight hint of sea salt elevates the flavors, making this pie a memorable dessert for any special occasion. This dairy-free variation is just as

Maple Bourbon Pecan Pie (Dairy-Free)

This maple bourbon pecan pie combines the warmth of maple syrup with the deep flavor of bourbon for a unique twist on a traditional pecan pie. The addition of bourbon adds an unexpected depth, while still maintaining a deliciously sweet and nutty filling. With a flaky, dairy-free crust and gooey filling, this pie will surely be a favorite at your next gathering.

Ingredients:

• 1 1/2 cups pecan halves
• 1 cup maple syrup
• 1/4 cup bourbon
• 1/4 cup coconut oil (melted)
• 3 large eggs
• 1 teaspoon vanilla extract
• 2 tablespoons cornstarch
• 1/4 teaspoon sea salt
• 1 unbaked pie crust (dairy-free)

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a medium bowl, whisk together the maple syrup, bourbon, melted coconut oil, eggs, vanilla extract, cornstarch, and salt until smooth.
3. Pour the mixture into the pie crust.
4. Sprinkle the pecans evenly over the filling.
5. Bake for 50-55 minutes, or until the filling is set and slightly puffed up.
6. Allow the pie to cool completely before slicing.

The maple bourbon pecan pie is a bold and flavorful take on the classic. The bourbon brings a rich, smoky undertone that pairs perfectly with the sweetness of the maple syrup. The pecans add a satisfying crunch, making this pie a true crowd-pleaser. Whether you’re serving it for a holiday or a special occasion, this dairy-free pie will stand out as a decadent treat.

Ginger-Spiced Pecan Pie (Dairy-Free)

This ginger-spiced pecan pie adds a bit of warmth and zing with the addition of fresh ginger and ground cinnamon. The aromatic spices elevate the traditional pecan pie, creating a dessert that’s perfect for fall and winter gatherings. The rich, spiced filling combined with the crunch of the pecans makes for a delightful treat that’s completely dairy-free.

Ingredients:

• 1 1/2 cups pecan halves
• 1 cup coconut sugar
• 1/2 cup maple syrup
• 1/4 cup coconut oil (melted)
• 3 large eggs
• 1 tablespoon fresh ginger, grated
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1 tablespoon cornstarch
• 1/4 teaspoon sea salt
• 1 unbaked pie crust (dairy-free)

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a bowl, whisk together the coconut sugar, maple syrup, melted coconut oil, eggs, grated ginger, cinnamon, cloves, cornstarch, and salt.
3. Pour the mixture into the pie crust.
4. Sprinkle the pecans over the filling.
5. Bake for 50-55 minutes, or until the filling is set and slightly firm to the touch.
6. Allow the pie to cool completely before serving.

The ginger-spiced pecan pie is a delightful twist on the traditional recipe. The combination of fresh ginger and warming spices like cinnamon and cloves infuses the filling with a cozy, comforting flavor. The pecans add a wonderful crunch, creating the perfect balance between texture and flavor. This pie is a wonderful choice for the holiday season or any occasion where you want to serve something a little different, yet still classic.

Cinnamon Roll Pecan Pie (Dairy-Free)

This cinnamon roll pecan pie combines the best of both worlds: the gooey, rich filling of a traditional pecan pie with the sweet, spiced flavors of a cinnamon roll. The crust itself is flavored with cinnamon and sugar, creating a delicious and aromatic base for the rich filling. This dairy-free version makes it a great option for anyone avoiding dairy, without sacrificing flavor.

Ingredients:

• 1 1/2 cups pecan halves
• 1 cup coconut sugar
• 1/2 cup maple syrup
• 1/4 cup coconut oil (melted)
• 3 large eggs
• 1 tablespoon ground cinnamon
• 1 teaspoon vanilla extract
• 1 tablespoon cornstarch
• 1/4 teaspoon sea salt
• 1 unbaked pie crust (dairy-free)

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a medium bowl, combine the coconut sugar, maple syrup, melted coconut oil, eggs, cinnamon, vanilla, cornstarch, and salt. Whisk until smooth.
3. Pour the mixture into the pie crust.
4. Sprinkle the pecans evenly over the top of the filling.
5. Bake for 50-55 minutes, or until the filling is firm and the pecans are golden.
6. Let the pie cool completely before slicing.

The cinnamon roll pecan pie is a unique and indulgent dessert that brings together the flavors of two beloved treats. The hint of cinnamon in the filling and crust adds a warm, spicy kick, while the pecans provide a satisfying crunch. This dairy-free version is rich and flavorful, making it a standout dessert at any gathering. Whether you’re serving it for a holiday or just a cozy family dinner, this pie will be sure to impress.

Apple Pecan Pie (Dairy-Free)

This apple pecan pie blends the sweetness and tartness of apples with the crunch of toasted pecans, creating a delightful twist on the classic. The apples are tender and juicy, while the pecans provide texture and depth of flavor. The rich, dairy-free filling is perfectly balanced with a flaky, crisp crust.

Ingredients:

• 1 1/2 cups pecan halves
• 2 large apples (peeled, cored, and sliced)
• 1 cup coconut sugar
• 1/2 cup maple syrup
• 1/4 cup coconut oil (melted)
• 3 large eggs
• 1 tablespoon ground cinnamon
• 1 teaspoon vanilla extract
• 1 tablespoon cornstarch
• 1/4 teaspoon sea salt
• 1 unbaked pie crust (dairy-free)

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a medium bowl, whisk together the coconut sugar, maple syrup, melted coconut oil, eggs, cinnamon, vanilla, cornstarch, and salt.
3. In another bowl, toss the apple slices with a bit of cinnamon and sugar before layering them into the pie crust.
4. Pour the coconut oil mixture over the apples and sprinkle the pecans over the top.
5. Bake for 50-55 minutes, or until the filling is set and the apples are tender.
6. Allow the pie to cool before serving.

This apple pecan pie combines the best of both worlds—fruity, tender apples and crunchy, flavorful pecans. The spiced, dairy-free filling offers the perfect balance of sweetness and warmth, while the crust holds it all together in a perfectly crispy shell. It’s a fantastic alternative to a traditional apple pie and is sure to be a crowd favorite during the cooler months.

Pumpkin Pecan Pie (Dairy-Free)

or a unique fall dessert, this pumpkin pecan pie brings together the creamy texture of pumpkin with the crunch of pecans. This dairy-free version offers the rich flavor of spiced pumpkin, complemented by a sweet, gooey pecan topping. It’s a great option for those who enjoy both pecan and pumpkin pies and want a more festive, seasonal dessert.

Ingredients:

• 1 1/2 cups pecan halves
• 1 cup canned pumpkin puree
• 1/2 cup coconut sugar
• 1/2 cup maple syrup
• 1/4 cup coconut oil (melted)
• 3 large eggs
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1 tablespoon cornstarch
• 1/4 teaspoon sea salt
• 1 unbaked pie crust (dairy-free)

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a medium bowl, whisk together the pumpkin puree, coconut sugar, maple syrup, melted coconut oil, eggs, cinnamon, nutmeg, ginger, cornstarch, and salt.
3. Pour the pumpkin mixture into the pie crust.
4. Sprinkle the pecans evenly on top of the filling.
5. Bake for 50-55 minutes, or until the filling is set and slightly firm to the touch.
6. The pumpkin pecan pie combines the best of autumn flavors, bringing together the smooth, spiced pumpkin filling and the rich crunch of pecans. This dairy-free version is both creamy and indulgent while still offering a lighter, healthier option for those avoiding dairy. It’s a wonderful way to enjoy the season’s flavors and will definitely become a favorite during the fall and holiday season.

Vegan Pecan Pie (Dairy-Free)

This vegan pecan pie offers the same rich flavor and satisfying texture as a traditional pecan pie, but without any dairy or eggs. The pie filling uses a blend of maple syrup and coconut sugar, while coconut oil creates a buttery texture. It’s a perfect dairy-free dessert for anyone who loves the classic pecan pie but is looking for a vegan alternative.

Ingredients:

• 1 1/2 cups pecan halves
• 1 cup maple syrup
• 1/4 cup coconut sugar
• 1/4 cup coconut oil (melted)
• 1 tablespoon ground flaxseed mixed with 3 tablespoons water (flax egg)
• 1 teaspoon vanilla extract
• 1 tablespoon cornstarch
• 1/4 teaspoon sea salt
• 1 unbaked pie crust (dairy-free)

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a small bowl, make a flax egg by combining the ground flaxseed with water and letting it sit for 5 minutes until thickened.
3. In a medium bowl, whisk together the maple syrup, coconut sugar, melted coconut oil, flax egg, vanilla extract, cornstarch, and salt until smooth.
4. Pour the mixture into the pie crust.
5. Sprinkle the pecans evenly over the filling.
6. Bake for 50-55 minutes, or until the filling is set and the pecans are golden.
7. Let the pie cool completely before slicing.

This vegan pecan pie is a guilt-free version of the classic dessert, with no compromise on flavor or texture. The rich filling is perfectly balanced with the sweetness of maple syrup and the buttery flavor from coconut oil. The pecans provide a crunchy, satisfying texture. This pie is a fantastic choice for vegans and non-vegans alike and will be a hit at any holiday or dinner gathering.

Chai Spiced Pecan Pie (Dairy-Free)

This chai spiced pecan pie combines the deep, warming flavors of chai spices with the sweet richness of a traditional pecan pie. The cinnamon, ginger, and cardamom create a fragrant, comforting flavor profile that’s perfect for fall and winter. It’s a unique, dairy-free twist on the classic, making it a great alternative for spice lovers.

Ingredients:

• 1 1/2 cups pecan halves
• 1 cup coconut sugar
• 1/2 cup maple syrup
• 1/4 cup coconut oil (melted)
• 3 large eggs
• 1 tablespoon chai spice blend (or a mix of cinnamon, ginger, cardamom, and cloves)
• 1 teaspoon vanilla extract
• 1 tablespoon cornstarch
• 1/4 teaspoon sea salt
• 1 unbaked pie crust (dairy-free)

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a medium bowl, whisk together the coconut sugar, maple syrup, melted coconut oil, eggs, chai spice blend, vanilla extract, cornstarch, and salt.
3. Pour the mixture into the pie crust.
4. Sprinkle the pecans evenly on top of the filling.
5. Bake for 50-55 minutes, or until the filling is set and slightly puffed.
6. Allow the pie to cool completely before slicing.

The chai spiced pecan pie is an aromatic twist on a traditional favorite. The combination of cinnamon, ginger, and cardamom gives it a warm, spiced flavor that’s perfect for cozy winter nights. The pecans add a crunchy texture that contrasts beautifully with the smooth filling. This dairy-free pie is an excellent choice for anyone looking to add a new, fragrant twist to their pecan pie repertoire.

Orange Pecan Pie (Dairy-Free)

The orange pecan pie brings a citrusy brightness to the rich, gooey filling of a classic pecan pie. Infused with fresh orange zest and juice, this dairy-free version offers a perfect balance of sweetness and tang. The addition of orange gives the pie a refreshing twist that makes it a unique dessert option for any occasion.

Ingredients:

• 1 1/2 cups pecan halves
• 1 cup maple syrup
• 1/4 cup coconut sugar
• 1/4 cup coconut oil (melted)
• 3 large eggs
• 1 tablespoon orange zest
• 1/4 cup fresh orange juice
• 1 teaspoon vanilla extract
• 1 tablespoon cornstarch
• 1/4 teaspoon sea salt
• 1 unbaked pie crust (dairy-free)

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a medium bowl, whisk together the maple syrup, coconut sugar, melted coconut oil, eggs, orange zest, orange juice, vanilla extract, cornstarch, and salt.
3. Pour the mixture into the pie crust.
4. Sprinkle the pecans evenly on top of the filling.
5. Bake for 50-55 minutes, or until the filling is set and slightly firm to the touch.
6. Allow the pie to cool completely before serving.

The orange pecan pie offers a refreshing citrus twist on the traditional pecan pie, balancing the sweetness of maple syrup with the bright, zesty flavor of fresh orange. The pecans provide the necessary crunch, and the filling is smooth and rich. This pie is a unique way to bring some citrusy flair to your dessert table and is sure to be a crowd favorite during the holiday season.

Coconut Pecan Pie (Dairy-Free)

Coconut and pecans are a match made in heaven, and this dairy-free coconut pecan pie proves it. With toasted coconut mixed into the filling, this pie has a tropical, nutty flavor that’s rich and indulgent. The coconut provides a chewy texture while still maintaining the gooey, sweet filling characteristic of a classic pecan pie.

Ingredients:

• 1 1/2 cups pecan halves
• 1 cup coconut sugar
• 1/2 cup maple syrup
• 1/4 cup coconut oil (melted)
• 3 large eggs
• 1/2 cup unsweetened shredded coconut (toasted)
• 1 teaspoon vanilla extract
• 1 tablespoon cornstarch
• 1/4 teaspoon sea salt
• 1 unbaked pie crust (dairy-free)

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a medium bowl, whisk together the coconut sugar, maple syrup, melted coconut oil, eggs, vanilla extract, cornstarch, and salt until smooth.
3. Fold in the toasted coconut and mix well.
4. Pour the mixture into the pie crust.
5. Sprinkle the pecans evenly over the top of the filling.
6. Bake for 50-55 minutes, or until the filling is set and the pecans are golden brown.
7. Allow the pie to cool completely before serving.

The coconut pecan pie brings a tropical twist to a classic dessert, with the chewy texture of shredded coconut complementing the crunchy pecans. The coconut oil and syrup provide richness, while the toasted coconut adds an extra layer of flavor. This dairy-free version doesn’t skimp on flavor or texture and will leave your guests eagerly asking for the recipe.

Apricot Pecan Pie (Dairy-Free)

This apricot pecan pie introduces a lovely fruity flavor with the addition of dried apricots, which pair perfectly with the richness of the pecans. The apricots add a slight tartness that balances the sweetness of the pie, making this an intriguing and delightful version of the traditional pecan pie. It’s a great dairy-free dessert for those looking for something a little different.

Ingredients:

• 1 1/2 cups pecan halves
• 1/2 cup dried apricots (chopped)
• 1 cup maple syrup
• 1/4 cup coconut sugar
• 1/4 cup coconut oil (melted)
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon cornstarch
• 1/4 teaspoon sea salt
• 1 unbaked pie crust (dairy-free)

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a medium bowl, whisk together the maple syrup, coconut sugar, melted coconut oil, eggs, vanilla extract, cornstarch, and salt until smooth.
3. Stir in the chopped apricots.
4. Pour the mixture into the pie crust.
5. Sprinkle the pecans evenly over the top of the filling.
6. Bake for 50-55 minutes, or until the filling is firm and the pecans are golden.
7. Allow the pie to cool completely before slicing.

The apricot pecan pie is a unique, tangy twist on the traditional dessert. The dried apricots provide a subtle tartness that perfectly balances the sweetness of the maple syrup, while the pecans add their signature crunch. This dairy-free pie is an excellent choice for anyone who enjoys fruity desserts with a nutty twist and is sure to be a conversation starter at your next gathering.

Pecan Pie with Bourbon Caramel Sauce (Dairy-Free)

This pecan pie takes indulgence to a new level by drizzling a rich, dairy-free bourbon caramel sauce on top. The deep, complex flavor of bourbon combines beautifully with the caramelized sweetness of the syrup, creating a unique topping for this nutty, crunchy pie. It’s the perfect dessert for a special occasion or when you’re craving something extra indulgent.

Ingredients:

• 1 1/2 cups pecan halves
• 1 cup maple syrup
• 1/4 cup coconut sugar
• 1/4 cup coconut oil (melted)
• 3 large eggs
• 1 tablespoon bourbon
• 1 teaspoon vanilla extract
• 1 tablespoon cornstarch
• 1/4 teaspoon sea salt
• 1 unbaked pie crust (dairy-free)
• For the caramel sauce: 1/2 cup maple syrup, 1/4 cup coconut milk, 1/4 cup coconut oil, 1 tablespoon bourbon

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a medium bowl, whisk together the maple syrup, coconut sugar, melted coconut oil, eggs, bourbon, vanilla extract, cornstarch, and salt until smooth.
3. Pour the mixture into the pie crust.
4. Sprinkle the pecans evenly over the top of the filling.
5. Bake for 50-55 minutes, or until the filling is set and the pecans are golden.
6. To make the caramel sauce, combine all sauce ingredients in a saucepan and bring to a simmer over medium heat. Stir constantly until the sauce thickens.
7. Drizzle the bourbon caramel sauce over the cooled pie before serving.

The bourbon caramel sauce adds an extra layer of indulgence to this already rich pecan pie. The flavor of bourbon pairs perfectly with the sweetness of maple syrup, creating a luxurious dessert experience. This dairy-free pecan pie is sure to impress guests with its bold flavors and decadent topping, making it a perfect choice for a special occasion or holiday celebration.

Lemon Pecan Pie (Dairy-Free)

This lemon pecan pie offers a refreshing twist on the traditional pecan pie, infusing it with a tangy lemon flavor. The zesty lemon brightens up the rich, nutty filling, creating a perfect balance of sweet and tart. This dairy-free pie provides a delightful contrast with the crunchy pecans, making it a standout dessert for any occasion.

Ingredients:

• 1 1/2 cups pecan halves
• 1 cup maple syrup
• 1/4 cup coconut sugar
• 1/4 cup coconut oil (melted)
• 3 large eggs
• 2 tablespoons fresh lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• 1 tablespoon cornstarch
• 1/4 teaspoon sea salt
• 1 unbaked pie crust (dairy-free)

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a medium bowl, whisk together the maple syrup, coconut sugar, melted coconut oil, eggs, lemon juice, lemon zest, vanilla extract, cornstarch, and salt until smooth.
3. Pour the mixture into the pie crust.
4. Sprinkle the pecans evenly over the top.
5. Bake for 50-55 minutes, or until the filling is set and the pecans are golden.
6. Allow the pie to cool completely before serving.

The lemon pecan pie offers a bright, tangy contrast to the sweet, rich filling, making it a refreshing alternative to the traditional recipe. The combination of lemon and pecans creates a balanced flavor that’s both zesty and comforting. This dairy-free version is perfect for those who enjoy a lighter, fruit-forward twist on classic desserts.

Mocha Pecan Pie (Dairy-Free)

The mocha pecan pie is a coffee lover’s dream, combining the rich flavor of coffee with the sweetness of pecans and a smooth filling. The addition of coffee gives this pie a deep, earthy flavor that pairs beautifully with the sweetness of maple syrup. This dairy-free version will satisfy any cravings for a decadent and slightly caffeinated dessert.

Ingredients:

• 1 1/2 cups pecan halves
• 1 cup maple syrup
• 1/4 cup coconut sugar
• 1/4 cup coconut oil (melted)
• 3 large eggs
• 2 tablespoons brewed coffee (or espresso)
• 1 teaspoon vanilla extract
• 1 tablespoon cornstarch
• 1/4 teaspoon sea salt
• 1 unbaked pie crust (dairy-free)

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a medium bowl, whisk together the maple syrup, coconut sugar, melted coconut oil, eggs, brewed coffee, vanilla extract, cornstarch, and salt.
3. Pour the mixture into the pie crust.
4. Sprinkle the pecans evenly over the top.
5. Bake for 50-55 minutes, or until the filling is set and the pecans are golden.
6. Allow the pie to cool completely before serving.

The mocha pecan pie is a perfect dessert for coffee aficionados. The subtle coffee flavor enhances the sweetness of the maple syrup and complements the pecans beautifully. This dairy-free version adds richness without any dairy, and it’s an excellent choice for brunches or special gatherings where you want to impress your guests with a unique, flavorful dessert.

Pecan Pie with Chocolate Chips (Dairy-Free)

This dairy-free pecan pie adds a delightful twist by incorporating chocolate chips into the filling. The rich, melted chocolate complements the crunchy pecans and creates an indulgent, sweet treat. Perfect for chocolate lovers, this pie offers the best of both worlds—a traditional pecan pie combined with the decadence of chocolate.

Ingredients:

• 1 1/2 cups pecan halves
• 1 cup maple syrup
• 1/4 cup coconut sugar
• 1/4 cup coconut oil (melted)
• 3 large eggs
• 1/2 cup dairy-free chocolate chips
• 1 teaspoon vanilla extract
• 1 tablespoon cornstarch
• 1/4 teaspoon sea salt
• 1 unbaked pie crust (dairy-free)

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a medium bowl, whisk together the maple syrup, coconut sugar, melted coconut oil, eggs, vanilla extract, cornstarch, and salt.
3. Stir in the chocolate chips until evenly distributed.
4. Pour the mixture into the pie crust.
5. Sprinkle the pecans evenly on top.
6. Bake for 50-55 minutes, or until the filling is set and the chocolate chips have melted.
7. Allow the pie to cool completely before serving.

The chocolate chip pecan pie is an indulgent dessert that combines the rich, nutty flavor of pecans with the creamy sweetness of chocolate. The chocolate chips add a touch of decadence, making this dairy-free pie perfect for any chocolate lover. It’s an easy, crowd-pleasing dessert that’s sure to be a hit at your next gathering.

Pistachio Pecan Pie (Dairy-Free)

The pistachio pecan pie is a unique variation that adds the earthy, slightly salty flavor of pistachios to the traditional pecan pie. The combination of the two nuts creates a more complex flavor profile, making this a standout dessert. This dairy-free pie is rich and indulgent while offering a delightful twist on the classic.

Ingredients:

• 1 cup pecan halves
• 1 cup pistachios (shelled)
• 1 cup maple syrup
• 1/4 cup coconut sugar
• 1/4 cup coconut oil (melted)
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon cornstarch
• 1/4 teaspoon sea salt
• 1 unbaked pie crust (dairy-free)

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a medium bowl, whisk together the maple syrup, coconut sugar, melted coconut oil, eggs, vanilla extract, cornstarch, and salt until smooth.
3. Stir in the pecans and pistachios.
4. Pour the mixture into the pie crust.
5. Bake for 50-55 minutes, or until the filling is set and the nuts are golden brown.
6. Allow the pie to cool completely before serving.

The pistachio pecan pie offers a delightful combination of two crunchy, flavorful nuts. The pistachios add a unique flavor that complements the sweetness of the maple syrup and the richness of the pecans. This dairy-free pie is an excellent choice for those who enjoy nut-based desserts and want to try something a bit different from the usual pecan pie.

Salted Caramel Pecan Pie (Dairy-Free)

This salted caramel pecan pie elevates the classic recipe by adding a rich, dairy-free salted caramel sauce. The salty-sweet flavor of the caramel enhances the sweetness of the maple syrup and creates an irresistible, indulgent treat. This pie is perfect for those who love a combination of sweet and salty flavors.

Ingredients:

• 1 1/2 cups pecan halves
• 1 cup maple syrup
• 1/4 cup coconut sugar
• 1/4 cup coconut oil (melted)
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon cornstarch
• 1/4 teaspoon sea salt
• 1 unbaked pie crust (dairy-free)
• For the caramel sauce: 1/2 cup maple syrup, 1/4 cup coconut milk, 1/4 cup coconut oil, 1/2 teaspoon sea salt

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a medium bowl, whisk together the maple syrup, coconut sugar, melted coconut oil, eggs, vanilla extract, cornstarch, and salt until smooth.
3. Pour the mixture into the pie crust.
4. Sprinkle the pecans evenly over the top.
5. Bake for 50-55 minutes, or until the filling is set and the pecans are golden.
6. To make the caramel sauce, combine all sauce ingredients in a saucepan and bring to a simmer over medium heat. Stir constantly until the sauce thickens.
7. Drizzle the salted caramel sauce over the cooled pie before serving.

he salted caramel pecan pie is an indulgent treat that combines sweet and salty flavors in the best possible way. The caramel sauce adds richness and depth, while the pecans provide the perfect crunch. This dairy-free pie is an excellent option for those looking to create a memorable dessert that offers a delicious balance of flavors.

Blueberry Pecan Pie (Dairy-Free)

This blueberry pecan pie introduces a burst of fruity sweetness with fresh blueberries, creating a bright and tangy contrast to the rich, nutty pecans. The combination of berries and nuts results in a flavorful, unique dessert that’s still rooted in the classic pecan pie. This dairy-free version makes it perfect for those who enjoy fresh fruit desserts with a nutty twist.

Ingredients:

• 1 1/2 cups pecan halves
• 1 cup fresh blueberries
• 1 cup maple syrup
• 1/4 cup coconut sugar
• 1/4 cup coconut oil (melted)
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon cornstarch
• 1/4 teaspoon sea salt
• 1 unbaked pie crust (dairy-free)

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a medium bowl, whisk together the maple syrup, coconut sugar, melted coconut oil, eggs, vanilla extract, cornstarch, and salt until smooth.
3. Fold in the fresh blueberries and pecans.
4. Pour the mixture into the pie crust.
5. Bake for 50-55 minutes, or until the filling is set and the pecans are golden.
6. Allow the pie to cool completely before serving.

The blueberry pecan pie offers a refreshing, fruity twist on the traditional recipe. The blueberries provide a tart contrast to the sweet, nutty filling, and the pecans offer their signature crunch. This dairy-free pie is a great option for anyone looking

Note: More recipes are coming soon