33+ Mouthwatering Dairy Free Pie Recipes for Every Occasion

If you’re looking for delicious, comforting pies without the dairy, you’re in the right place!

Whether you’re vegan, lactose intolerant, or simply looking for a healthier alternative, dairy-free pies can be just as indulgent and flavorful as their traditional counterparts.

From fruity favorites to rich, creamy fillings, there are countless ways to enjoy a pie without dairy.

In this blog post, we’ve rounded up 33+ mouthwatering dairy-free pie recipes that will satisfy your sweet tooth and impress your guests.

So, grab your rolling pin and get ready to dive into the world of dairy-free desserts!

33+ Mouthwatering Dairy Free Pie Recipes for Every Occasion

There you have it – over 33 dairy-free pie recipes to inspire your next baking adventure.

Whether you’re in the mood for something fruity, nutty, or chocolatey, these pies have something for every taste.

Not only are they perfect for those with dairy restrictions, but they’re also a delicious way to treat yourself and your loved ones to something special.

So go ahead, roll out that crust, and let your kitchen be filled with the irresistible aroma of homemade, dairy-free pies!

Dairy-Free Pumpkin Pie

This dairy-free pumpkin pie offers a rich and creamy texture with the warm, comforting spices that make pumpkin pie a holiday favorite. By using coconut milk and maple syrup instead of traditional dairy, it ensures that everyone, including those with dietary restrictions, can enjoy this classic dessert.

Ingredients:

• 1 1/2 cups canned pumpkin puree
• 1 cup full-fat coconut milk
• 1/4 cup maple syrup
• 2 large eggs
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 pre-made dairy-free pie crust

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a mixing bowl, whisk together the pumpkin puree, coconut milk, maple syrup, eggs, and all the spices until fully combined.
3. Pour the pumpkin mixture into the pre-made pie crust.
4. Bake for 45–50 minutes, or until the filling is set and a knife inserted in the center comes out clean.
5. Let the pie cool to room temperature before refrigerating for at least two hours.
6. Serve chilled or at room temperature with a dollop of coconut whipped cream.

This dairy-free pumpkin pie is a true crowd-pleaser, bringing all the flavors of fall without the dairy. The coconut milk adds a subtle richness, and the spices blend together beautifully. It’s the perfect dessert for Thanksgiving, family gatherings, or anytime you’re craving something warm and comforting. Plus, it’s easy to make, and you can prepare it ahead of time!

Dairy-Free Chocolate Cream Pie

ich, smooth, and indulgent, this dairy-free chocolate cream pie is a chocoholic’s dream. Made with a luscious dairy-free chocolate pudding filling and a gluten-free pie crust, it’s an ideal dessert for those who are avoiding dairy but still want a decadent treat.

Ingredients:

• 1 1/2 cups unsweetened almond milk
• 1/2 cup dairy-free semi-sweet chocolate chips
• 1/4 cup cornstarch
• 1/4 cup maple syrup
• 1/2 teaspoon vanilla extract
• 1 pre-baked gluten-free pie crust
• Coconut whipped cream for topping (optional)

Instructions:

1. In a medium saucepan, whisk together almond milk and cornstarch until smooth.
2. Heat over medium heat and stir in the chocolate chips and maple syrup.
3. Continue stirring constantly until the mixture thickens and starts to bubble.
4. Remove from heat and stir in the vanilla extract.
5. Pour the chocolate mixture into the pre-baked pie crust and smooth it into an even layer.
6. Let the pie cool completely in the refrigerator for at least 3 hours or overnight.
7. Top with coconut whipped cream before serving.

This dairy-free chocolate cream pie is a rich and velvety dessert that rivals any traditional chocolate pie. The pudding-like filling is thick and luxurious, while the almond milk provides a subtle base that lets the chocolate shine. It’s perfect for special occasions or as an everyday indulgence, and it’s sure to impress anyone with a sweet tooth. Plus, the coconut whipped cream on top adds a light and airy finish, making it the ultimate chocolate lover’s dessert!

Dairy-Free Apple Pie

A classic dessert with a twist, this dairy-free apple pie has all the crisp, buttery goodness of a traditional apple pie without the dairy. The secret is in the vegan butter, which helps create a flaky, golden crust, while the apples are spiced just right to make every bite comforting and satisfying.

Ingredients:

• 5 cups sliced apples (Granny Smith or Honeycrisp work best)
• 1/4 cup coconut sugar
• 2 tablespoons lemon juice
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1 tablespoon cornstarch
• 1 tablespoon vegan butter (cold and cubed)
• 1 pre-made dairy-free pie crust (for top and bottom)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, combine the sliced apples, coconut sugar, lemon juice, cinnamon, nutmeg, allspice, and cornstarch. Toss until the apples are evenly coated.
3. Pour the apple mixture into the prepared pie crust.
4. Dot the top of the filling with cold cubes of vegan butter.
5. Place the second pie crust on top, crimping the edges to seal the pie. Cut small slits in the top crust to allow steam to escape.
6. Bake the pie for 45–50 minutes, or until the crust is golden brown and the filling is bubbling.
7. Let the pie cool before slicing and serving.

This dairy-free apple pie offers the perfect balance of tender apples, sweet and spicy flavors, and a flaky, golden crust. The apples are soft yet firm, and the filling is sweetened with coconut sugar for a hint of caramel-like depth. It’s a dessert that captures the essence of fall and is ideal for any occasion where a traditional apple pie is needed—without the dairy. Enjoy it with a scoop of dairy-free vanilla ice cream for an extra indulgence!

Dairy-Free Key Lime Pie

This creamy, tangy, and refreshing key lime pie is a dairy-free version of the classic. With a coconut milk filling and a zesty lime flavor, it’s a perfect treat for a warm day or a tropical-inspired dessert. The buttery, slightly sweet crust balances the tartness of the lime, making every bite a delightful experience.

Ingredients:

• 1 1/2 cups full-fat coconut milk
• 1/2 cup key lime juice (fresh or bottled)
• 1/4 cup maple syrup
• 1/4 cup cornstarch
• 1 pre-baked graham cracker crust (or gluten-free version)

Instructions:

1. In a medium saucepan, whisk together the coconut milk and cornstarch until smooth.
2. Bring the mixture to a simmer over medium heat, stirring constantly.
3. Add the key lime juice and maple syrup to the saucepan and continue stirring until the mixture thickens and is smooth.
4. Pour the filling into the pre-baked graham cracker crust and smooth it into an even layer.
5. Refrigerate the pie for at least 4 hours or overnight to set.
6. Serve chilled, optionally garnished with lime zest or dairy-free whipped cream.

This dairy-free key lime pie is bursting with vibrant citrus flavor while offering the same creamy texture you’d expect from the classic version. The coconut milk provides a smooth, slightly tropical undertone that complements the key lime’s sharpness. Whether you’re serving it for a summer celebration or just craving something tart, this pie will be a hit. It’s refreshing, creamy, and completely dairy-free!

Dairy-Free Cherry Pie

This dairy-free cherry pie is the epitome of summertime indulgence. With a tangy cherry filling and a flaky, golden crust, it’s a classic American dessert made accessible for those avoiding dairy. The natural sweetness of the cherries shines through while the pie crust stays perfectly crisp and buttery (thanks to vegan butter).

Ingredients:

• 4 cups fresh or frozen cherries (pitted)
• 1 cup coconut sugar or granulated sugar
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1/2 teaspoon vanilla extract
• 1 tablespoon vegan butter
• 1 pre-made dairy-free pie crust (for top and bottom)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large saucepan, combine the cherries, sugar, cornstarch, lemon juice, and vanilla extract. Stir to combine.
3. Cook the mixture over medium heat, stirring frequently, until it begins to thicken and bubble.
4. Remove from heat and stir in the vegan butter until melted.
5. Pour the cherry filling into the bottom pie crust, then cover with the top crust. Seal the edges and cut small slits in the top crust to allow steam to escape.
6. Bake the pie for 40-45 minutes, or until the crust is golden brown and the filling is bubbling.
7. Let the pie cool before serving.

his dairy-free cherry pie is packed with the bright, sweet-tart flavor of fresh cherries, balanced perfectly by the flaky, buttery crust. It’s a nostalgic and comforting dessert that will remind you of summer picnics and family gatherings. The best part? It’s entirely dairy-free without sacrificing any of the flavor or texture, making it suitable for everyone at the table.

Dairy-Free Pecan Pie

This dairy-free pecan pie delivers the same gooey, nutty filling as the classic version, with a rich sweetness balanced by the crunch of toasted pecans. The filling is made with maple syrup and coconut sugar, giving it a natural sweetness and a hint of caramel flavor. It’s a perfect dessert for the holidays or any special occasion.

Ingredients:

• 1 1/2 cups pecan halves
• 3/4 cup maple syrup
• 1/4 cup coconut sugar
• 1/4 cup coconut oil (melted)
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 pre-made dairy-free pie crust

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a large mixing bowl, whisk together the maple syrup, coconut sugar, melted coconut oil, eggs, and vanilla extract until smooth.
3. Stir in the pecan halves.
4. Pour the filling into the prepared pie crust.
5. Bake the pie for 45-50 minutes, or until the filling is set and slightly puffed.
6. Allow the pie to cool completely before slicing and serving.

This dairy-free pecan pie is a rich, decadent dessert that brings the perfect balance of sweetness and crunch. The coconut oil provides the necessary fat for a smooth filling, while the maple syrup adds depth and complexity. The pecans give it a wonderful texture, and it’s so easy to prepare, making it a great dessert for the holidays or a special family gathering.

Dairy-Free Sweet Potato Pie

Sweet potato pie is a Southern classic, and this dairy-free version doesn’t miss a beat. With a smooth, creamy filling flavored with cinnamon, nutmeg, and vanilla, it’s a comforting dessert that’s perfect for the fall and winter months. The sweet potato adds a natural sweetness, creating a pie that’s both light and rich.

Ingredients:

• 2 cups mashed cooked sweet potatoes
• 1/2 cup coconut milk
• 1/4 cup maple syrup
• 2 large eggs
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/2 teaspoon vanilla extract
• 1 pre-baked pie crust

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a large bowl, mash the cooked sweet potatoes until smooth.
3. Add the coconut milk, maple syrup, eggs, cinnamon, nutmeg, ginger, and vanilla extract. Whisk until smooth and fully combined.
4. Pour the mixture into the pre-baked pie crust.
5. Bake the pie for 45 minutes, or until the filling is set and slightly firm to the touch.
6. Let the pie cool completely before refrigerating for at least two hours.

This dairy-free sweet potato pie is a cozy, flavorful dessert perfect for any occasion. The sweet potatoes create a naturally creamy filling, and the spices add just the right amount of warmth. It’s a satisfying alternative to pumpkin pie and sure to become a family favorite.

Dairy-Free Coconut Cream Pie

his coconut cream pie is a tropical delight. With a creamy coconut filling, a buttery (dairy-free) crust, and a light topping of coconut whipped cream, this dessert is rich, smooth, and indulgent. Whether you’re a coconut lover or simply looking for a dairy-free option, this pie will transport you to paradise.

Ingredients:

• 1 1/2 cups full-fat coconut milk
• 1/2 cup coconut cream
• 1/4 cup maple syrup
• 3 tablespoons cornstarch
• 1 teaspoon vanilla extract
• 1 pre-baked dairy-free pie crust
• 1 cup shredded coconut (unsweetened)

Instructions:

1. In a saucepan, whisk together coconut milk, coconut cream, maple syrup, and cornstarch.
2. Heat over medium heat, stirring constantly, until the mixture thickens.
3. Once thickened, remove from heat and stir in vanilla extract and shredded coconut.
4. Pour the coconut filling into the prepared pie crust.
5. Refrigerate for at least 4 hours, or until the filling is firm and chilled.
6. Top with coconut whipped cream and toasted coconut flakes before serving.

This coconut cream pie is a tropical dream come true. The filling is rich and creamy, made even more decadent by the use of both coconut milk and cream. The toasted coconut flakes and whipped topping add an extra layer of flavor and texture, making this pie a true treat for anyone craving a creamy dessert that’s dairy-free and absolutely delicious!

Dairy-Free Mixed Berry Pie

A perfect summer pie, this dairy-free mixed berry pie combines the sweetness of strawberries, blueberries, and raspberries with a slightly tangy filling. The fresh berries provide a burst of flavor, while the flaky crust adds the perfect texture. It’s a refreshing and light dessert for any occasion.

Ingredients:

• 4 cups mixed berries (strawberries, blueberries, raspberries)
• 1/4 cup coconut sugar
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1 pre-made dairy-free pie crust

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a mixing bowl, combine the mixed berries, coconut sugar, cornstarch, and lemon juice. Toss gently to coat the berries.
3. Pour the berry mixture into the prepared pie crust.
4. Bake the pie for 40-45 minutes, or until the crust is golden and the filling is bubbling.
5. Let the pie cool before serving.

This dairy-free mixed berry pie is light, flavorful, and packed with fresh, seasonal fruit. The coconut sugar adds a natural sweetness, while the tanginess from the lemon juice balances out the sweetness of the berries. It’s the perfect dessert for warm weather or any time you’re craving something fresh and fruity.

Dairy-Free Strawberry Rhubarb Pie

This dairy-free strawberry rhubarb pie combines the tartness of rhubarb with the sweet, juicy flavor of strawberries. The contrast of flavors makes this pie a perfect balance between sweet and sour. With a flaky, buttery (dairy-free) crust, this pie is a great way to celebrate spring and summer fruit harvests.

Ingredients:

• 3 cups sliced strawberries
• 2 cups chopped rhubarb
• 1/2 cup coconut sugar
• 1/4 cup maple syrup
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1 pre-baked dairy-free pie crust (top and bottom)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, combine the strawberries, rhubarb, coconut sugar, maple syrup, cornstarch, and lemon juice. Toss to combine.
3. Pour the filling into the prepared pie crust.
4. Cover with the top crust, sealing the edges and cutting slits for steam to escape.
5. Bake the pie for 40-45 minutes, or until the crust is golden brown and the filling is bubbly.
6. Allow the pie to cool before serving.

his dairy-free strawberry rhubarb pie offers a perfect balance of sweet and tart flavors, with a smooth filling and a golden, flaky crust. The coconut sugar and maple syrup give it a natural sweetness, and the slight tanginess from the rhubarb makes every bite a delightful experience. Whether served at a family gathering or as a treat after dinner, it’s sure to become a favorite.

Dairy-Free Lemon Meringue Pie

Lemon meringue pie is a classic dessert, and this dairy-free version doesn’t disappoint. With a tangy lemon filling made from coconut milk, topped with a light, fluffy meringue, it’s a zesty and refreshing treat. The crust is perfectly crisp and buttery, thanks to vegan butter, and the filling offers a sweet yet tart experience.

Ingredients:

• 1 1/2 cups coconut milk
• 1/2 cup fresh lemon juice
• 1/4 cup maple syrup
• 2 tablespoons cornstarch
• 1/4 teaspoon turmeric (for color)
• 1/4 teaspoon vanilla extract
• 3 egg whites
• 1/4 cup sugar
• 1 pre-baked dairy-free pie crust

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a saucepan, whisk together the coconut milk, lemon juice, maple syrup, cornstarch, turmeric, and vanilla extract. Cook over medium heat, stirring constantly until the mixture thickens.
3. Pour the lemon filling into the pre-baked pie crust.
4. In a separate bowl, beat the egg whites and sugar until stiff peaks form.
5. Spread the meringue over the lemon filling, making sure to cover the edges of the crust.
6. Bake the pie for 10-15 minutes, or until the meringue is golden brown.
7. Allow the pie to cool completely before serving.

This dairy-free lemon meringue pie is a refreshing, zesty dessert that’s both light and satisfying. The tangy lemon filling pairs perfectly with the sweet and fluffy meringue topping. It’s an excellent dessert for any occasion and a perfect treat for those who want to enjoy a classic pie without any dairy.

Dairy-Free Chocolate Peanut Butter Pie

Chocolate and peanut butter are a match made in heaven, and this dairy-free chocolate peanut butter pie brings them together in the most delicious way. With a creamy peanut butter filling and a rich, decadent chocolate ganache topping, this pie is a must-have for any peanut butter lover.

Ingredients:

• 1 pre-baked dairy-free chocolate crust
• 1 cup peanut butter (smooth or crunchy)
• 1/2 cup powdered sugar
• 1/4 cup coconut milk
• 1/2 teaspoon vanilla extract
• 1 cup dairy-free chocolate chips
• 2 tablespoons coconut oil

Instructions:

1. In a mixing bowl, combine the peanut butter, powdered sugar, coconut milk, and vanilla extract until smooth.
2. Spread the peanut butter mixture into the pre-baked pie crust.
3. In a separate bowl, melt the dairy-free chocolate chips and coconut oil together until smooth.
4. Pour the chocolate ganache over the peanut butter filling and spread evenly.
5. Refrigerate the pie for at least 2 hours, or until the chocolate is set.
6. Slice and serve chilled.

This dairy-free chocolate peanut butter pie is an irresistible treat for anyone who loves the combination of chocolate and peanut butter. The creamy peanut butter layer pairs perfectly with the rich chocolate ganache, and the crust adds a satisfying crunch. It’s the ultimate indulgence for a special occasion or when you just want a decadent dessert without the dairy.

Dairy-Free Maple Cream Pie

This dairy-free maple cream pie offers a sweet, silky filling made with pure maple syrup and coconut milk, creating a rich and comforting dessert. The subtle sweetness of the maple syrup is balanced by the smooth, velvety texture of the coconut milk, making this pie a perfect fall or winter dessert.

Ingredients:

• 1 1/2 cups coconut milk
• 1/2 cup pure maple syrup
• 1 tablespoon cornstarch
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon vanilla extract
• 1 pre-baked dairy-free pie crust

Instructions:

1. In a saucepan, whisk together the coconut milk, maple syrup, cornstarch, cinnamon, and vanilla extract.
2. Heat the mixture over medium heat, stirring constantly, until it thickens and becomes creamy.
3. Pour the maple cream filling into the pre-baked pie crust.
4. Refrigerate the pie for at least 4 hours or until fully set.
5. Serve chilled, optionally garnished with a sprinkle of cinnamon or coconut whipped cream.

This dairy-free maple cream pie offers a unique and comforting flavor profile that is both sweet and subtly spiced. The smooth, velvety filling combined with the flaky crust makes for a dessert that’s rich without being overwhelming. It’s a cozy, delicious treat for those who love the taste of maple, and it’s perfect for the colder months.

Dairy-Free Caramel Apple Pie

Caramel apple pie combines the classic flavors of apple pie with a rich, gooey caramel filling. This dairy-free version uses coconut milk and coconut oil to create a buttery, rich texture, while the caramel sauce adds depth and sweetness to the tart apples. It’s a comforting dessert that’s perfect for fall gatherings.

Ingredients:

• 5 cups sliced apples (Granny Smith or Honeycrisp)
• 1/2 cup coconut sugar
• 1/4 cup maple syrup
• 2 tablespoons cornstarch
• 1/4 teaspoon ground cinnamon
• 1 tablespoon lemon juice
• 1/4 cup coconut milk
• 2 tablespoons coconut oil
• 1 pre-baked dairy-free pie crust

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a saucepan, combine the coconut sugar, maple syrup, cornstarch, cinnamon, and lemon juice. Cook over medium heat until it thickens.
3. Stir in the coconut milk and coconut oil, then pour the caramel mixture over the sliced apples.
4. Pour the apple filling into the pre-baked pie crust.
5. Bake for 40-45 minutes, or until the apples are tender and the crust is golden brown.
6. Let the pie cool before serving.

his dairy-free caramel apple pie is an elevated take on a classic dessert. The caramel adds a rich sweetness to the apples, and the coconut milk and oil ensure a smooth and buttery texture. It’s a perfect pie to serve for a fall dinner or holiday gathering, offering a delicious twist on the traditional apple pie.

Dairy-Free Banana Cream Pie

Banana cream pie is a classic favorite, and this dairy-free version is just as rich and creamy as the original. The filling is made from coconut milk and bananas, while the whipped topping is light and fluffy. With a crunchy, dairy-free graham cracker crust, this pie is a comforting, creamy treat.

Ingredients:

• 3 ripe bananas, sliced
• 1 1/2 cups coconut milk
• 1/4 cup maple syrup
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract
• 1 pre-baked dairy-free graham cracker crust
• Coconut whipped cream for topping

Instructions:

1. In a saucepan, whisk together the coconut milk, maple syrup, and cornstarch over medium heat until thickened.
2. Remove from heat and stir in the vanilla extract.
3. Layer the sliced bananas in the bottom of the pie crust.
4. Pour the coconut mixture over the bananas and smooth it out.
5. Refrigerate the pie for at least 2 hours to set.
6. Top with coconut whipped cream before serving.

This dairy-free banana cream pie is the perfect dessert for banana lovers. The coconut filling is rich and creamy, while the bananas add natural sweetness and texture. The graham cracker crust offers a satisfying crunch, and the coconut whipped cream on top is the ideal finishing touch. It’s a comforting dessert that will be loved by everyone, even those without dietary restrictions.

Dairy-Free Peach Cobbler Pie

Peach cobbler pie combines the classic comfort of peach cobbler with the smoothness of a pie. This dairy-free version is bursting with ripe, juicy peaches and a crisp, golden crust. It’s a warm, summery dessert that highlights the sweetness of peaches, while the slightly spiced filling gives it a cozy and rich flavor.

Ingredients:

• 4 cups fresh or frozen peaches (sliced)
• 1/4 cup coconut sugar
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1/2 teaspoon ground cinnamon
• 1 pre-baked dairy-free pie crust

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, mix the peaches, coconut sugar, cornstarch, lemon juice, and cinnamon.
3. Pour the peach mixture into the pre-baked pie crust.
4. Bake for 40-45 minutes, or until the crust is golden and the filling is bubbly.
5. Let the pie cool before serving.

This dairy-free peach cobbler pie brings the best of both worlds: a comforting peach cobbler filling and a crisp, flaky pie crust. The cinnamon and lemon juice balance the sweetness of the peaches perfectly, creating a dessert that’s both simple and delicious. It’s ideal for summer gatherings, potlucks, or anytime you want to celebrate peaches in a new way.

Dairy-Free Chocolate Silk Pie

Chocolate silk pie is a creamy, indulgent dessert, and this dairy-free version is no exception. The silky smooth filling is made from dairy-free chocolate and coconut milk, offering a rich, velvety texture. With a crunchy, dairy-free pie crust, this pie is perfect for chocolate lovers seeking a creamy and decadent treat.

Ingredients:

• 1 cup dairy-free dark chocolate chips
• 1 1/4 cups coconut milk
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1 pre-baked dairy-free pie crust
• Vegan whipped cream (optional)

Instructions:

1. In a small saucepan, heat the coconut milk over medium heat.
2. Once the milk is warm, pour it over the dark chocolate chips and let it sit for a minute. Stir until the chocolate is completely melted and smooth.
3. Whisk in the maple syrup and vanilla extract.
4. Pour the chocolate mixture into the pre-baked pie crust.
5. Refrigerate for at least 4 hours or until set.
6. Top with vegan whipped cream before serving.

This dairy-free chocolate silk pie is a chocolate lover’s dream. The rich, silky filling is decadently smooth and complemented by the slight sweetness of the maple syrup. The dairy-free crust adds a satisfying crunch, and the vegan whipped cream is the perfect finishing touch. It’s a showstopper dessert for special occasions or when you want to treat yourself.

Dairy-Free Coconut Custard Pie

Coconut custard pie is a sweet, creamy dessert with a tropical flair. This dairy-free version uses coconut milk and coconut cream to create a smooth custard that’s rich yet light. The coconut flavor shines through, and the pie crust adds a delightful crunch. It’s perfect for those who love coconut and want a comforting, dairy-free dessert.

Ingredients:

• 1 can (13.5 oz) full-fat coconut milk
• 1/2 cup coconut cream
• 1/2 cup maple syrup
• 1/4 cup cornstarch
• 1 teaspoon vanilla extract
• 1/2 cup shredded coconut (unsweetened)
• 1 pre-baked dairy-free pie crust

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a medium saucepan, whisk together the coconut milk, coconut cream, maple syrup, cornstarch, and vanilla extract.
3. Cook over medium heat, whisking constantly, until the mixture thickens and becomes smooth.
4. Stir in the shredded coconut.
5. Pour the custard mixture into the pre-baked pie crust.
6. Bake for 30-35 minutes, or until the filling is set.
7. Let the pie cool before serving.

This dairy-free coconut custard pie has a luxurious texture and a rich coconut flavor that will transport you to a tropical paradise. The coconut cream makes the filling smooth and velvety, while the shredded coconut adds a nice texture. This pie is perfect for those who appreciate coconut and want a comforting, dairy-free dessert that’s easy to make and truly delicious.

Dairy-Free Pear Almond Pie

Pear almond pie is a deliciously light yet rich dessert, combining the subtle sweetness of pears with the nutty flavor of almonds. The almond flour crust and almond extract in the filling give this pie a sophisticated flavor, while the pears provide a juicy, tender texture. This is an elegant dairy-free dessert perfect for any special occasion.

Ingredients:

• 4 ripe pears, peeled and sliced
• 1/4 cup maple syrup
• 1/4 cup almond flour
• 1/4 cup ground almonds (almond meal)
• 1 tablespoon cornstarch
• 1 teaspoon almond extract
• 1 pre-baked dairy-free pie crust

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, toss the sliced pears with maple syrup, almond flour, almond meal, cornstarch, and almond extract.
3. Pour the pear mixture into the pre-baked pie crust.
4. Bake for 35-40 minutes, or until the pears are tender and the filling is bubbly.
5. Let the pie cool before serving.

dairy-free pear almond pie is a light yet decadent dessert with a subtle almond flavor that perfectly complements the sweetness of the pears. The almond flour crust adds a delicate crunch, making it a sophisticated choice for dinner parties or holiday meals. The pears become tender and juicy while holding their shape, providing a beautiful texture and taste that everyone will enjoy.

Dairy-Free Pumpkin Chiffon Pie

Pumpkin chiffon pie is a light and airy twist on the classic pumpkin pie. The filling is made from puréed pumpkin, coconut milk, and spices, then lightened up with whipped aquafaba (chickpea brine) to create a fluffy texture. It’s the perfect dairy-free alternative to traditional pumpkin pie for Thanksgiving or any fall gathering.

Ingredients:

• 1 1/2 cups pumpkin purée
• 1/2 cup coconut milk
• 1/4 cup maple syrup
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon vanilla extract
• 1/4 cup aquafaba (chickpea brine)
• 1 pre-baked dairy-free pie crust

Instructions:

1. In a large bowl, whisk together the pumpkin purée, coconut milk, maple syrup, and spices until smooth.
2. In a separate bowl, beat the aquafaba until stiff peaks form.
3. Gently fold the whipped aquafaba into the pumpkin mixture until fully combined.
4. Pour the chiffon filling into the pre-baked pie crust.
5. Refrigerate for at least 4 hours, or until the filling is set and fluffy.
6. Serve chilled, optionally garnished with cinnamon or coconut whipped cream.

This dairy-free pumpkin chiffon pie offers a light, fluffy texture that’s a wonderful contrast to the creamy, spiced pumpkin flavor. The aquafaba creates a pillowy filling that is rich yet airy, and the coconut milk gives it a slight tropical undertone. This pie is a perfect alternative for those looking for a dairy-free pumpkin dessert, offering all the familiar fall flavors with a lighter, fluffier texture.

Dairy-Free Blackberry Lime Pie

Blackberry lime pie is a vibrant, tangy dessert with the sweetness of blackberries and the tartness of lime. The smooth, dairy-free filling is made with coconut milk, giving it a creamy texture, while the bright lime flavor complements the juicy blackberries. This pie is a refreshing and beautiful dessert for any occasion.

Ingredients:

• 2 cups fresh blackberries
• 1/2 cup lime juice (freshly squeezed)
• 1/4 cup coconut sugar
• 1 tablespoon cornstarch
• 1 can (13.5 oz) coconut milk
• 1 pre-baked dairy-free pie crust

Instructions:

1. In a saucepan, combine the blackberries, lime juice, coconut sugar, and cornstarch.
2. Cook over medium heat, stirring constantly, until the mixture thickens and becomes smooth.
3. Stir in the coconut milk and bring the mixture to a gentle simmer.
4. Pour the blackberry-lime filling into the pre-baked pie crust.
5. Refrigerate for at least 3 hours or until the pie is fully set.
6. Serve chilled, optionally garnished with lime zest or coconut whipped cream.

This dairy-free blackberry lime pie offers a perfect balance of tart and sweet flavors, with the coconut milk providing a smooth and creamy texture. The blackberries bring a burst of freshness, while the lime juice adds an invigorating zing. It’s a beautiful and light dessert, perfect for summer picnics or any time you’re craving a refreshing, fruity treat.

Note: More recipes are coming soon