28+ Irresistible Dairy Free Pie Fillings Recipes for Every Season

If you’re looking to make a delicious pie without dairy, you’ve come to the right place!

Whether you’re lactose intolerant, vegan, or just want to try something new, this list of 28+ dairy-free pie fillings will provide you with plenty of options for any occasion.

From fruity fillings to creamy, chocolatey delights, there’s something here for everyone.

These recipes are easy to follow, full of flavor, and sure to impress your family and friends.

So roll out the crust, grab your ingredients, and get ready to bake up some dairy-free magic!

28+ Irresistible Dairy Free Pie Fillings Recipes for Every Season

With so many creative and delicious dairy-free pie filling options, you’ll never feel limited when it comes to enjoying your favorite desserts.

Whether you prefer the tang of lemon, the richness of chocolate, or the cozy flavor of pumpkin, there’s a recipe here to suit every taste.

Next time you’re hosting a dinner, attending a holiday celebration, or simply craving a homemade pie, you’ll have the perfect dairy-free filling at your fingertips.

So, let your creativity soar and bake something special that everyone can enjoy—dairy-free or not!

Dairy-Free Pecan Pie Filling

This dairy-free pecan pie filling brings together toasted pecans, maple syrup, and a touch of vanilla to create a rich, nutty essert that’s perfect for the holidays. The filling is slightly sweet, with a nutty crunch, making it an excellent alternative for those avoiding dairy.

Ingredients:

• 1 cup maple syrup
• 1/2 cup coconut sugar
• 1/4 cup dairy-free butter or coconut oil
• 3 large eggs
• 1 1/2 cups pecan halves
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a saucepan, combine the maple syrup, coconut sugar, and dairy-free butter. Heat over medium, stirring constantly, until the butter is melted and the mixture is well combined.
3. In a separate bowl, whisk the eggs, then add them to the saucepan mixture. Stir in the vanilla extract and a pinch of salt.
4. Pour the pecan halves into the bottom of a prepared pie crust.
5. Pour the syrup mixture over the pecans, ensuring the nuts are evenly distributed.
6. Bake for 45-50 minutes, or until the filling is set and the top is golden brown.

This dairy-free pecan pie filling is the perfect combination of sweetness and crunch. The maple syrup provides a rich, natural sweetness, while the toasted pecans add depth and texture. It’s a perfect dessert for anyone who loves a classic pecan pie but needs to avoid dairy. With its rich flavor and satisfying crunch, this pecan pie will quickly become a favorite during the holiday season and beyond.

Dairy-Free Strawberry Rhubarb Pie Filling

This dairy-free strawberry rhubarb pie filling combines the tartness of rhubarb with the sweetness of fresh strawberries, creating a well-balanced filling for a classic summer pie. With just the right amount of sugar to balance the tartness, this pie is light, fresh, and bursting with flavor.

Ingredients:

• 2 cups fresh strawberries, hulled and sliced
• 2 cups fresh rhubarb, chopped
• 1/2 cup sugar
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• Pinch of salt

Instructions:

1. In a large mixing bowl, combine the strawberries, rhubarb, sugar, cornstarch, lemon juice, and a pinch of salt. Stir to coat the fruit evenly.
2. Transfer the mixture to a prepared pie crust and spread evenly.
3. Bake at 375°F (190°C) for about 45 minutes, or until the crust is golden and the filling is bubbling.
4. Allow the pie to cool completely before serving to allow the filling to set.

This dairy-free strawberry rhubarb pie is the perfect balance of sweet and tart, offering a refreshing, fruity filling that’s ideal for warm weather. The strawberry and rhubarb combination creates a vibrant flavor profile, while the simple ingredients allow the fruit to shine. This pie is not only dairy-free but also a delightful dessert for any summer gathering or occasion.

Dairy-Free Key Lime Pie Filling

his dairy-free key lime pie filling is tangy, creamy, and incredibly refreshing. Made with coconut milk and fresh lime juice, it offers all the vibrant tartness of traditional key lime pie with a smooth, coconut-infused twist. This dessert is a perfect summer treat that will brighten up any occasion.

Ingredients:

• 1 can (14 oz) coconut milk (full-fat)
• 1/2 cup lime juice (freshly squeezed)
• 1 tablespoon lime zest
• 1/3 cup maple syrup or agave syrup
• 1/4 cup cornstarch
• Pinch of salt
• Prepared graham cracker crust (dairy-free)

Instructions:

1. In a medium saucepan, combine the coconut milk, lime juice, lime zest, maple syrup, and salt. Cook over medium heat, whisking constantly.
2. In a small bowl, mix the cornstarch with a couple of tablespoons of water to create a slurry.
3. Slowly whisk the cornstarch mixture into the coconut milk mixture and continue to cook, stirring constantly, until it thickens (about 5-7 minutes).
4. Once thickened, remove the pan from the heat and let it cool slightly.
5. Pour the lime filling into the prepared graham cracker crust and smooth out the top.
6. Refrigerate the pie for at least 4 hours or overnight until it is fully set.

This dairy-free key lime pie is an irresistible dessert that’s both tart and creamy. The coconut milk adds richness while letting the fresh lime flavor take center stage. This pie is perfect for those looking for a zesty, dairy-free option that’s still indulgent and satisfying. With its refreshing taste, it’s bound to become your go-to summer treat!

Dairy-Free Chocolate Peanut Butter Pie Filling

Indulge in the rich combination of chocolate and peanut butter with this dairy-free pie filling. The smooth, velvety chocolate layer contrasts beautifully with the creamy, nutty peanut butter layer. It’s a rich, satisfying dessert that’s perfect for those with dairy restrictions.

Ingredients:

• 1 cup dairy-free dark chocolate chips
• 1 cup creamy peanut butter
• 1/2 cup coconut cream
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1/2 cup dairy-free whipped cream (optional, for fluffiness)
• Prepared pie crust (dairy-free)

Instructions:

1. In a heatproof bowl, melt the dark chocolate chips in the microwave or over a double boiler. Set aside to cool slightly.
2. In a separate bowl, combine the peanut butter, coconut cream, maple syrup, and vanilla extract. Mix until smooth and creamy.
3. Pour the melted chocolate into the peanut butter mixture and stir until completely combined.
4. If desired, fold in dairy-free whipped cream for added lightness and fluffiness.
5. Pour the filling into the prepared pie crust and smooth out the top.
6. Refrigerate for at least 3 hours, or until the pie is set and firm.

This dairy-free chocolate peanut butter pie is a decadently rich dessert that will satisfy your sweet tooth. The creamy peanut butter filling paired with the silky chocolate layer makes for an irresistible combination. Whether you’re serving it for a special occasion or simply indulging, this pie is guaranteed to impress with its bold flavors and creamy texture.

Dairy-Free Raspberry Cream Pie Filling

This dairy-free raspberry cream pie filling is light, smooth, and bursting with the natural sweetness of raspberries. It features a coconut milk base with a hint of vanilla and is topped with fresh raspberries for an extra burst of flavor. This dessert is perfect for those looking for a fruity, creamy, and dairy-free treat.

Ingredients:

• 1 1/2 cups fresh or frozen raspberries
• 1 can (14 oz) coconut milk (full-fat)
• 1/4 cup maple syrup
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract
• Pinch of salt
• Prepared pie crust (dairy-free)

Instructions:

1. In a saucepan, combine the raspberries, coconut milk, maple syrup, and lemon juice. Cook over medium heat until the raspberries break down and the mixture thickens (about 7-10 minutes).
2. Mix the cornstarch with a few tablespoons of water to make a slurry and whisk it into the raspberry mixture. Continue to cook, stirring constantly, until thickened.
3. Remove from heat and stir in the vanilla extract and salt. Let the mixture cool slightly before pouring it into the prepared pie crust.
4. Refrigerate the pie for at least 4 hours, or until the filling is set.
5. Top with additional fresh raspberries before serving.

This dairy-free raspberry cream pie filling is the perfect balance of tart and sweet, offering a rich and creamy texture that pairs wonderfully with the fresh raspberries. The coconut milk creates a smooth base, while the fresh fruit adds a burst of flavor. This pie is a great choice for anyone looking for a fruity, refreshing dessert that is both satisfying and dairy-free.

Dairy-Free Peach Pie Filling

This dairy-free peach pie filling highlights the sweet and fragrant taste of ripe peaches. With a hint of cinnamon and a touch of vanilla, this filling is the perfect filling for a classic fruit pie. The peaches shine through in every bite, and the natural sweetness makes this pie a crowd-pleaser.

Ingredients:

• 6 cups fresh peaches (peeled and sliced)
• 1/2 cup maple syrup
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• Pinch of salt
• Prepared pie crust (dairy-free)

Instructions:

1. In a large bowl, combine the peaches, maple syrup, cinnamon, and salt. Mix gently to coat the peaches.
2. In a small bowl, mix the cornstarch with a tablespoon of water to create a slurry.
3. Add the cornstarch slurry to the peach mixture and toss to combine.
4. Pour the peach filling into the prepared pie crust and spread it evenly.
5. Bake at 375°F (190°C) for 40-45 minutes, or until the crust is golden and the filling is bubbly.
6. Let the pie cool for at least an hour before serving to allow the filling to set.

This dairy-free peach pie filling brings out the natural sweetness of fresh peaches, enhanced by the warm touch of cinnamon and vanilla. The filling is rich and juicy, making it a perfect dessert for a summer gathering or any occasion that calls for a classic fruit pie. The simplicity and beauty of this dessert make it a perfect go-to for dairy-free baking.

Dairy-Free Mocha Cream Pie Filling

This dairy-free mocha cream pie filling is rich, creamy, and has a delightful coffee-chocolate flavor. Made with coconut milk and a touch of espresso, this pie is perfect for coffee lovers looking for a decadent, dairy-free dessert. It’s smooth and satisfying with a hint of chocolate, making it an indulgent treat.

Ingredients:

• 1 can (14 oz) coconut milk (full-fat)
• 1/2 cup strong brewed coffee or espresso (cooled)
• 1/4 cup cocoa powder
• 1/3 cup maple syrup
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract
• Pinch of salt
• Prepared pie crust (dairy-free)

Instructions:

1. In a saucepan, combine the coconut milk, brewed coffee, cocoa powder, maple syrup, and salt. Whisk to combine.
2. In a small bowl, mix the cornstarch with a little water to make a slurry and add it to the coconut milk mixture.
3. Cook over medium heat, whisking constantly until the mixture thickens (about 5-7 minutes).
4. Remove from heat and stir in the vanilla extract.
5. Pour the mocha filling into the prepared pie crust and smooth out the top.
6. Refrigerate for at least 4 hours, or until the filling is fully set.

This dairy-free mocha cream pie is the perfect dessert for coffee lovers who want a rich, indulgent treat without dairy. The smooth coffee-chocolate filling is velvety and satisfying, with a perfect balance of flavors. It’s the ideal dessert for after dinner or for impressing guests with its unique, creamy, and dairy-free twist on a classic pie.

Dairy-Free Plum Pie Filling

This dairy-free plum pie filling is both sweet and tart, with a beautiful balance of flavors that showcase the natural richness of ripe plums. The filling is thickened with cornstarch and flavored with a hint of cinnamon, making it the perfect dessert for late summer or early fall.

Ingredients:

• 5 cups fresh plums (pitted and sliced)
• 1/2 cup sugar (or maple syrup)
• 1 tablespoon lemon juice
• 1/4 teaspoon cinnamon
• 2 tablespoons cornstarch
• Pinch of salt
• Prepared pie crust (dairy-free)

Instructions:

1. In a large bowl, toss the plums with sugar (or maple syrup), lemon juice, cinnamon, and salt.
2. In a small bowl, mix the cornstarch with a little water to create a slurry and add it to the plum mixture.
3. Transfer the plum filling to the prepared pie crust and spread evenly.
4. Bake at 375°F (190°C) for 40-45 minutes, or until the crust is golden and the filling is bubbling.
5. Allow the pie to cool for at least an hour before serving to allow the filling to set.

This dairy-free plum pie filling highlights the rich, tangy-sweet flavor of ripe plums, with just the right touch of spice from cinnamon. The filling is juicy and flavorful, making it an excellent dessert for anyone craving a fruit-filled pie without dairy. The vibrant color and fresh taste of the plums make this pie not only delicious but visually appealing as well.

Dairy-Free Lemon Meringue Pie Filling

This dairy-free lemon meringue pie filling offers a tangy, creamy lemon curd base topped with a fluffy, dairy-free meringue. With its bright citrus flavor and light texture, this pie is an ideal dessert for those who want a refreshing, dairy-free option that still delivers on taste and presentation.

Ingredients:

• 1 1/2 cups fresh lemon juice (about 6-8 lemons)
• 1 cup sugar
• 1/4 cup cornstarch
• 1/4 teaspoon turmeric (for color, optional)
• 1/8 teaspoon salt
• 1 1/2 cups water
• 1 tablespoon lemon zest
• 3 tablespoons dairy-free butter or coconut oil
• 1/4 teaspoon vanilla extract
• 3 large egg whites (room temperature)
• 1/4 teaspoon cream of tartar
• 1/2 cup sugar (for meringue)

Instructions:

1. In a medium saucepan, whisk together the lemon juice, sugar, cornstarch, turmeric, salt, and water over medium heat. Bring to a boil, stirring constantly, until the mixture thickens.
2. Once thickened, remove from heat and stir in the lemon zest, dairy-free butter, and vanilla extract. Set aside to cool slightly.
3. Preheat the oven to 350°F (175°C).
4. Beat the egg whites and cream of tartar in a clean bowl until soft peaks form. Gradually add the sugar, and continue to beat until stiff peaks form.
5. Pour the lemon filling into the prepared pie crust, then top with the meringue, spreading it evenly over the filling.
6. Bake for 12-15 minutes, or until the meringue is golden brown.
7. Let the pie cool completely before serving to allow the filling to set.

This dairy-free lemon meringue pie is a tangy, refreshing treat with a light and fluffy meringue topping that contrasts beautifully with the rich, creamy lemon filling. The bright citrus flavor is complemented by the smooth texture of the filling, making it an irresistible dessert. Perfect for spring or summer gatherings, this pie is a wonderful dairy-free alternative that delivers the classic flavor we all love.

Dairy-Free Banana Cream Pie Filling

This dairy-free banana cream pie is a smooth, creamy dessert with a delicate banana flavor. The coconut milk-based filling is rich and velvety, with slices of fresh bananas layered throughout. The pie is topped with a dairy-free whipped cream, making it the perfect indulgence for any occasion.

Ingredients:

• 3 ripe bananas (sliced)
• 1 can (14 oz) coconut milk (full-fat)
• 1/2 cup sugar
• 1/4 cup cornstarch
• 1/4 teaspoon vanilla extract
• Pinch of salt
• 1 tablespoon dairy-free butter
• 1/2 cup dairy-free whipped cream (optional, for topping)
• Prepared pie crust (dairy-free)

Instructions:

1. In a saucepan, combine the coconut milk, sugar, cornstarch, and salt. Cook over medium heat, whisking constantly, until the mixture thickens (about 5-7 minutes).
2. Once thickened, remove from heat and stir in the vanilla extract and dairy-free butter. Let the mixture cool slightly.
3. In a prepared pie crust, layer the sliced bananas on the bottom, then pour the coconut milk mixture over the bananas.
4. Smooth the top with a spatula and refrigerate for at least 4 hours, or until the filling is set.
5. Top with dairy-free whipped cream just before serving for an extra creamy finish.

This dairy-free banana cream pie is an indulgent and satisfying dessert that combines the natural sweetness of ripe bananas with a smooth, coconut milk-based filling. The fresh bananas provide a natural sweetness, while the creamy filling enhances the richness. It’s the perfect dessert for anyone who loves the classic banana cream pie but needs a dairy-free alternative.

Dairy-Free Pineapple Coconut Pie Filling

This tropical dairy-free pineapple coconut pie filling combines the tangy sweetness of fresh pineapple with the creamy richness of coconut. With a slightly chunky texture from the pineapple and the smoothness of coconut cream, this pie is an exotic, refreshing dessert for any summer gathering.

Ingredients:

• 2 cups fresh pineapple (chopped into small pieces)
• 1 can (14 oz) coconut milk (full-fat)
• 1/2 cup sugar
• 1/4 cup cornstarch
• 1/4 teaspoon vanilla extract
• Pinch of salt
• 1 tablespoon dairy-free butter or coconut oil
• Prepared pie crust (dairy-free)

Instructions:

1. In a saucepan, combine the coconut milk, sugar, cornstarch, and salt. Cook over medium heat, whisking constantly until the mixture thickens (about 5-7 minutes).
2. Stir in the pineapple, vanilla extract, and dairy-free butter or coconut oil. Continue to cook for an additional 2-3 minutes.
3. Remove from heat and let the mixture cool slightly before pouring it into the prepared pie crust.
4. Smooth the top and refrigerate for at least 3-4 hours or until the filling is set.

This tropical dairy-free pineapple coconut pie is a perfect balance of sweet, tangy, and creamy flavors. The pineapple adds a refreshing burst of juiciness while the coconut cream creates a smooth, indulgent filling. This pie is great for summer events or as a light and refreshing dessert for any occasion.

Dairy-Free Black Bottom Pie Filling

This decadent dairy-free black bottom pie combines a rich chocolate layer with a creamy vanilla filling. The contrast between the two layers creates a satisfying experience for chocolate lovers and provides a dairy-free alternative to the classic black bottom pie.

Ingredients:

• 1 cup dairy-free chocolate chips
• 1 tablespoon coconut oil
• 2 cups coconut milk (full-fat)
• 1/4 cup sugar
• 1/4 cup cornstarch
• 1 teaspoon vanilla extract
• Pinch of salt
• Prepared pie crust (dairy-free)

Instructions:

1. In a small saucepan, melt the dairy-free chocolate chips with the coconut oil over low heat. Stir until smooth.
2. Pour the melted chocolate into the bottom of the prepared pie crust and spread it evenly. Refrigerate for 15 minutes to set.
3. In another saucepan, combine the coconut milk, sugar, cornstarch, and salt. Cook over medium heat, whisking constantly until the mixture thickens (about 5-7 minutes).
4. Remove from heat and stir in the vanilla extract.
5. Pour the coconut milk mixture over the set chocolate layer in the pie crust and smooth the top.
6. Refrigerate for at least 3 hours or until the pie is fully set.

This dairy-free black bottom pie is a delicious combination of rich chocolate and creamy vanilla filling. The smooth chocolate layer at the bottom offers a luxurious start to each bite, while the coconut milk filling provides a light and creamy contrast. This dessert is perfect for anyone who loves chocolate and vanilla together but needs a dairy-free version.

Dairy-Free Apricot Almond Pie Filling

This dairy-free apricot almond pie filling features the natural sweetness of ripe apricots paired with the nutty richness of almonds. The almond extract enhances the flavor profile, making this pie an elegant and flavorful option for any dessert table.

Ingredients:

• 3 cups fresh apricots (pitted and chopped)
• 1/2 cup maple syrup
• 1/4 cup cornstarch
• 1 teaspoon almond extract
• 1/4 teaspoon ground cinnamon
• Pinch of salt
• 1/2 cup sliced almonds
• Prepared pie crust (dairy-free)

Instructions:

1. In a saucepan, combine the apricots, maple syrup, cornstarch, almond extract, cinnamon, and salt. Cook over medium heat, stirring occasionally, until the mixture thickens (about 5-7 minutes).
2. Remove from heat and fold in the sliced almonds.
3. Pour the filling into the prepared pie crust and spread evenly.
4. Bake at 375°F (190°C) for 30-35 minutes, or until the crust is golden and the filling is bubbling.
5. Allow the pie to cool for at least an hour before serving.

This dairy-free apricot almond pie filling is a delightful combination of sweet apricots and crunchy almonds. The almond extract adds depth to the flavor, while the cinnamon gives it a warm, comforting touch. This pie is a beautiful dessert for any occasion, offering a unique fruit option that’s both dairy-free and delicious.

Dairy-Free Chocolate Hazelnut Pie Filling

indulgent dairy-free chocolate hazelnut pie filling brings together the rich flavors of chocolate and roasted hazelnuts in a smooth, velvety filling. The combination of chocolate and hazelnuts is a classic one, and this pie offers a dairy-free version that’s both decadent and satisfying.

Ingredients:

• 1 cup dairy-free chocolate chips
• 1/2 cup roasted hazelnuts (chopped)
• 1 cup coconut milk (full-fat)
• 1/4 cup maple syrup
• 1/4 teaspoon vanilla extract
• Pinch of salt
• Prepared pie crust (dairy-free)

Instructions:

1. Melt the dairy-free chocolate chips with the coconut milk over low heat, stirring until smooth.
2. Add the maple syrup, vanilla extract, and a pinch of salt, and continue stirring.
3. Fold in the chopped hazelnuts.
4. Pour the chocolate hazelnut mixture into the prepared pie crust and smooth the top.
5. Refrigerate for at least 3 hours or until the filling is firm.

This dairy-free chocolate hazelnut pie filling is rich, decadent, and nutty, with a smooth texture that will melt in your mouth. The combination of chocolate and hazelnuts creates a luxurious flavor profile, and the coconut milk base provides a silky, dairy-free texture. Perfect for chocolate lovers, this pie is an elegant and indulgent dessert for any occasion.

Dairy-Free Coconut Cream Pie Filling

This rich and indulgent dairy-free coconut cream pie filling is a tropical delight with a smooth and velvety texture. Made with coconut milk and shredded coconut, this pie is bursting with coconut flavor while being completely dairy-free. It’s a perfect dessert for those who love the creamy richness of coconut.

Ingredients:

• 1 can (14 oz) coconut milk (full-fat)
• 1/2 cup unsweetened shredded coconut
• 1/2 cup sugar
• 1/4 cup cornstarch
• 1/4 teaspoon vanilla extract
• Pinch of salt
• 1 tablespoon dairy-free butter
• Prepared pie crust (dairy-free)
• Dairy-free whipped cream (optional, for topping)

Instructions:

1. In a medium saucepan, combine the coconut milk, shredded coconut, sugar, cornstarch, and salt. Cook over medium heat, whisking constantly until the mixture thickens (about 5-7 minutes).
2. Remove from heat and stir in the vanilla extract and dairy-free butter until smooth and well combined.
3. Pour the coconut cream filling into the prepared pie crust and smooth the top.
4. Refrigerate the pie for at least 4 hours, or until the filling is fully set.
5. Top with dairy-free whipped cream just before serving, if desired.

This dairy-free coconut cream pie offers the tropical taste of coconut in every bite, complemented by a smooth, creamy texture that’s incredibly satisfying. The shredded coconut adds texture, while the rich filling is indulgent without being overly heavy. This pie is a crowd-pleaser for coconut lovers and a perfect option for a dairy-free dessert.

Dairy-Free Strawberry Rhubarb Pie Filling

This vibrant and tangy strawberry rhubarb pie filling combines the tartness of rhubarb with the sweetness of strawberries, making it a perfect spring dessert. With a smooth and luscious filling that is both juicy and flavorful, this pie offers a refreshing twist on a classic fruit pie, without any dairy.

Ingredients:

• 3 cups fresh strawberries (hulled and chopped)
• 2 cups fresh rhubarb (chopped)
• 3/4 cup sugar
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1/4 teaspoon vanilla extract
• Pinch of salt
• Prepared pie crust (dairy-free)

Instructions:

1. In a large bowl, combine the strawberries, rhubarb, sugar, cornstarch, lemon juice, vanilla extract, and salt. Mix until everything is evenly coated.
2. Pour the mixture into the prepared pie crust and spread it out evenly.
3. Bake at 375°F (190°C) for 40-45 minutes, or until the filling is bubbly and the crust is golden brown.
4. Let the pie cool for at least an hour before serving to allow the filling to set.

This dairy-free strawberry rhubarb pie offers a perfect balance of sweet and tart flavors, with the fresh taste of spring fruits shining through. The thickened filling, combined with the crisp, golden crust, makes for a delicious dessert that is not only dairy-free but also packed with flavor. It’s an excellent choice for any occasion, especially when you want something refreshing and light.

Dairy-Free Pecan Pie Filling

This dairy-free pecan pie filling is rich, nutty, and sweet, with a smooth consistency that perfectly complements the crunch of roasted pecans. The filling uses maple syrup and coconut milk as the base, giving it a deep, natural sweetness without the need for any dairy. This pie is a must-try for pecan pie lovers.

Ingredients:

• 1 1/2 cups pecans (chopped and lightly toasted)
• 1/2 cup maple syrup
• 1/4 cup coconut sugar or brown sugar
• 1/4 cup coconut milk (full-fat)
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• Prepared pie crust (dairy-free)

Instructions:

1. Preheat your oven to 350°F (175°C). Toast the chopped pecans on a baking sheet for about 5-7 minutes, until fragrant and lightly golden.
2. In a saucepan, combine the maple syrup, coconut sugar, coconut milk, and salt. Cook over medium heat, stirring occasionally, until the mixture comes to a gentle boil.
3. In a small bowl, mix the cornstarch with a couple of tablespoons of water to create a slurry. Add this to the saucepan and whisk until the mixture thickens, about 3-5 minutes.
4. Remove from heat and stir in the vanilla extract. Let the filling cool slightly before pouring it into the prepared pie crust.
5. Sprinkle the toasted pecans over the top of the filling and bake for 30-35 minutes, or until the filling is set and golden.
6. Let the pie cool for at least 2 hours before slicing and serving.

This dairy-free pecan pie offers the same rich, nutty flavor of the traditional version, but with a lighter, coconut-infused twist. The combination of maple syrup and coconut milk creates a sweet and smooth filling that complements the toasted pecans perfectly. Whether you’re hosting a holiday gathering or just craving a comforting pie, this dairy-free pecan pie will satisfy all your cravings.

Dairy-Free Blackberry Pie Filling

This blackberry pie filling is a sweet, tart, and slightly jammy delight, with the rich, deep flavor of fresh blackberries. The thickened filling, made without dairy, is perfectly balanced and creates a luscious pie that is both refreshing and indulgent, perfect for summer or any berry lover.

Ingredients:

• 4 cups fresh blackberries (or frozen, thawed)
• 1/2 cup sugar
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1/4 teaspoon vanilla extract
• Pinch of salt
• Prepared pie crust (dairy-free)

Instructions:

1. In a medium saucepan, combine the blackberries, sugar, cornstarch, lemon juice, vanilla extract, and salt. Cook over medium heat, stirring occasionally, until the mixture thickens and becomes bubbly (about 7-10 minutes).
2. Remove from heat and let it cool slightly before pouring the filling into the prepared pie crust.
3. Smooth the top and bake at 375°F (190°C) for 30-35 minutes, or until the crust is golden and the filling is bubbling.
4. Allow the pie to cool completely before serving to let the filling set.

This dairy-free blackberry pie is a delightful way to enjoy the sweetness and tang of fresh blackberries in a smooth, thickened filling. The deep blackberry flavor, combined with the buttery, flaky pie crust, makes for a dessert that is both simple and satisfying. It’s an ideal choice for anyone looking for a refreshing, fruit-filled dessert that’s also dairy-free.

Dairy-Free Chocolate Almond Silk Pie Filling

This rich and velvety dairy-free chocolate almond silk pie filling is the ultimate indulgence for chocolate lovers. The almond extract brings out a nutty depth in the smooth, chocolatey filling, while the coconut milk gives it the perfect creamy texture. This pie is a decadent, yet light, dessert that will satisfy any sweet tooth.

Ingredients:

• 1 cup dairy-free dark chocolate chips
• 1 can (14 oz) coconut milk (full-fat)
• 1/2 cup sugar
• 1/4 cup almond butter
• 1/2 teaspoon almond extract
• 1 teaspoon vanilla extract
• Prepared pie crust (dairy-free)

Instructions:

1. In a saucepan, melt the dairy-free chocolate chips with the coconut milk over low heat, stirring until smooth.
2. Add the sugar, almond butter, almond extract, and vanilla extract to the chocolate mixture and whisk until well combined.
3. Pour the chocolate almond mixture into the prepared pie crust and spread it evenly.
4. Refrigerate for at least 4 hours, or until the filling is fully set and firm.

This dairy-free chocolate almond silk pie is an irresistible dessert with a luxurious, creamy texture. The combination of dark chocolate and almond butter creates a deeply flavorful filling that is indulgent yet light. With its silky texture and rich flavor, this pie is perfect for any occasion that calls for a decadent dessert without any dairy.

Dairy-Free Mango Coconut Pie Filling

This tropical dairy-free mango coconut pie filling is a bright and vibrant dessert that captures the essence of summer. The sweet, smooth mango filling, combined with the rich coconut milk, creates a refreshing and indulgent treat that’s perfect for anyone craving a fruity, dairy-free dessert.

Ingredients:

• 2 ripe mangoes (peeled and chopped)
• 1 can (14 oz) coconut milk (full-fat)
• 1/4 cup sugar or maple syrup
• 2 tablespoons cornstarch
• 1/2 teaspoon vanilla extract
• Pinch of salt
• Prepared pie crust (dairy-free)

Instructions:

1. In a blender or food processor, puree the mangoes until smooth.
2. In a saucepan, combine the mango puree, coconut milk, sugar, cornstarch, and salt. Cook over medium heat, stirring constantly until the mixture thickens (about 5-7 minutes).
3. Remove from heat and stir in the vanilla extract.
4. Pour the mango coconut filling into the prepared pie crust and smooth out the top.
5. Refrigerate for at least 4 hours or until the pie is set.

This dairy-free mango coconut pie is the perfect tropical treat, with the sweetness of mango paired with the rich creaminess of coconut. The filling is smooth, refreshing, and indulgent, making it the perfect dessert for anyone looking for a fruity, dairy-free option. This pie is sure to be a hit at summer parties or any time you’re craving a tropical escape in a dessert.

Note: More recipes are coming soon