50+ Delicious Holiday Dairy-Free Pie Recipes for a Festive Feast

The holidays are a time to gather with loved ones, indulge in delicious treats, and create cherished memories.

However, for those who follow a dairy-free lifestyle, traditional holiday desserts can pose a challenge.

But don’t worry—this holiday season, you don’t have to miss out on the festive joy of a homemade pie!

From creamy pumpkin and tangy lemon meringue to rich chocolate and fruity classics, dairy-free pies can be just as delightful as their traditional counterparts.

This collection of 50+ holiday dairy-free pie recipes is designed to bring a smile to every guest at your table.

Whether you’re hosting a crowd or treating yourself to a cozy dessert, these recipes offer something for everyone, combining creative twists and tried-and-true favorites.

Say goodbye to the stress of accommodating dietary needs and hello to a dessert table that’s inclusive and irresistible.

Grab your pie tins, roll out that dairy-free crust, and get ready to fill your kitchen with the warm aromas of the season.

Let’s make this holiday sweet, dairy-free, and unforgettable!

50+ Delicious Holiday Dairy-Free Pie Recipes for a Festive Feast

Creating a holiday menu that everyone can enjoy is one of the most thoughtful ways to show you care, and these 50+ holiday dairy-free pie recipes prove that delicious desserts don’t need dairy to shine.

With options ranging from classic fruit pies to creamy custards and innovative twists, this collection ensures there’s a pie for every taste, preference, and celebration.

Whether you’re whipping up a vegan-friendly masterpiece, satisfying a chocolate lover’s craving, or perfecting the art of a flaky, dairy-free crust, these recipes provide the inspiration and tools to make your holiday table a showstopper.

This season, let the joy of baking and the love of sharing take center stage.

Treat your family and friends to pies that are as inclusive as they are delicious, and watch as every slice becomes a reason to celebrate.

Here’s to sweet memories, warm kitchens, and pies that bring people together—dairy-free and full of holiday cheer!

Dairy-Free Pumpkin Pie

This classic dairy-free pumpkin pie is the perfect addition to any holiday table. With a smooth, spiced pumpkin filling set in a flaky, buttery crust (made dairy-free), it’s a treat that even non-dairy eaters will love. The combination of cinnamon, nutmeg, and ginger gives it that warm, comforting flavor, and it’s topped with a dairy-free whipped cream that adds a creamy finish. Whether you’re celebrating Thanksgiving or any other special occasion, this pumpkin pie will become a seasonal favorite!

Ingredients:

• 1 dairy-free pie crust (store-bought or homemade)
• 1 15-ounce can of pumpkin puree
• 1 cup full-fat coconut milk
• 2/3 cup coconut sugar or maple syrup
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp salt
• 1 tbsp cornstarch (optional, for a firmer filling)

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, whisk together the pumpkin puree, coconut milk, coconut sugar, eggs, vanilla extract, and spices.
3. Pour the mixture into the prepared pie crust, smoothing it out evenly with a spatula.
4. Bake for 50–60 minutes, or until the center is set and a toothpick comes out clean. The top should be slightly golden brown.
5. Let the pie cool completely on a wire rack before transferring to the refrigerator to chill for at least 2 hours.
6. Serve chilled with dairy-free whipped cream on top.

This dairy-free pumpkin pie not only satisfies the cravings of those who are avoiding dairy, but it also boasts incredible flavor and texture. The coconut milk gives it a rich, creamy consistency, while the blend of spices ensures it’s full of warm, fall-inspired flavors. It’s the perfect way to enjoy the season’s favorite dessert without compromising on taste or texture. Enjoy it at your next holiday gathering, and watch your guests go back for seconds!

Dairy-Free Apple Pie with Cinnamon Streusel Topping

This dairy-free apple pie brings together the sweetness of tender apples with a crisp, buttery, cinnamon streusel topping that’s perfect for the holidays. The buttery flavor of the crust comes from dairy-free butter, creating a delicate, flaky base that complements the juicy, spiced apples inside. The streusel topping adds a crunchy sweetness, elevating this apple pie to a whole new level. Whether you’re hosting a holiday party or just looking for a classic dessert with a dairy-free twist, this apple pie will not disappoint.

Ingredients:

• 1 dairy-free pie crust (store-bought or homemade)
• 6 cups apples (Granny Smith or Honeycrisp, peeled and sliced)
• 1/2 cup coconut sugar
• 1 tbsp lemon juice
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 2 tbsp cornstarch or arrowroot powder
• Pinch of salt
• Streusel topping:
  • 1/2 cup dairy-free butter (melted)
  • 1/2 cup rolled oats
  • 1/3 cup almond flour
  • 1/4 cup coconut sugar
  • 1/2 tsp ground cinnamon
  • Pinch of salt

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, toss the sliced apples with coconut sugar, lemon juice, cinnamon, nutmeg, cornstarch, and salt. Mix well to coat the apples evenly.
3. Pour the apple mixture into the pie crust, pressing it down gently.
4. To make the streusel topping, mix together the melted dairy-free butter, oats, almond flour, coconut sugar, cinnamon, and salt until the mixture becomes crumbly.
5. Sprinkle the streusel evenly over the apples.
6. Bake the pie for 45–50 minutes, or until the apples are tender and the streusel is golden brown.
7. Allow the pie to cool for 30 minutes before serving.

This dairy-free apple pie is a perfect fusion of sweet, tart apples and a crunchy streusel topping. It’s a comforting dessert that everyone can enjoy, no matter their dietary restrictions. The blend of cinnamon, nutmeg, and apples creates a familiar, heartwarming flavor, while the buttery, crisp crust and streusel add texture and richness. This is a pie that will bring joy to any holiday table, making it a dessert you’ll want to bake time and again.

Dairy-Free Chocolate Cream Pie

This decadent dairy-free chocolate cream pie is an indulgent treat that is sure to be a hit at your next holiday gathering. With a rich, creamy chocolate filling made from dairy-free milk and dark chocolate, it’s smooth, velvety, and perfect for chocolate lovers. The pie is topped with a dairy-free whipped cream, adding an extra layer of creaminess and lightness to balance out the richness of the chocolate. The combination of a crisp graham cracker crust and luxurious chocolate filling makes this pie a showstopper.

Ingredients:

• 1 dairy-free graham cracker crust (store-bought or homemade)
• 1 1/2 cups dairy-free milk (almond or coconut)
• 1/2 cup dark chocolate chips (or chopped dark chocolate)
• 1/4 cup coconut sugar
• 3 tbsp cornstarch
• 1/4 tsp vanilla extract
• 1/8 tsp salt
• Topping:
  • 1 cup coconut cream (chilled)
  • 1 tbsp powdered sugar
  • 1/2 tsp vanilla extract

Instructions:

1. In a medium saucepan, whisk together the dairy-free milk, dark chocolate, coconut sugar, cornstarch, vanilla extract, and salt. Bring the mixture to a boil over medium heat, whisking constantly.
2. Once the mixture thickens and starts to bubble, reduce the heat to low and continue whisking for another 2 minutes. Remove from heat and let it cool for a few minutes.
3. Pour the chocolate filling into the prepared graham cracker crust and smooth the top with a spatula. Refrigerate the pie for at least 4 hours, or until it sets completely.
4. For the topping, beat the chilled coconut cream with powdered sugar and vanilla extract until light and fluffy.
5. Once the pie is set, top it with the coconut whipped cream.
6. Slice and serve chilled.

This dairy-free chocolate cream pie is the ultimate dessert for chocolate enthusiasts. Its smooth, creamy filling paired with the light and airy coconut whipped cream offers a delightful contrast in texture. The graham cracker crust gives the pie a sweet, crunchy foundation, while the rich dark chocolate filling satisfies even the most discerning sweet tooth. It’s an indulgent dessert that is just as delicious as it is visually appealing. Perfect for any holiday or special occasion, this pie will have your guests eagerly asking for the recipe!

Dairy-Free Coconut Cream Pie

This dairy-free coconut cream pie is a tropical-inspired dessert that’s smooth, creamy, and full of rich coconut flavor. A buttery, dairy-free crust is filled with a coconut custard made from coconut milk and shredded coconut, then topped with a fluffy, dairy-free whipped cream and toasted coconut flakes for added texture. It’s an ideal choice for any holiday or special event, especially for those who are coconut lovers or need to avoid dairy. Its light yet indulgent flavor will be a crowd favorite.

Ingredients:

• 1 dairy-free pie crust (store-bought or homemade)
• 1 1/2 cups full-fat coconut milk
• 1 cup unsweetened almond milk
• 3/4 cup coconut sugar or maple syrup
• 1/4 cup cornstarch
• 1/4 tsp salt
• 1/2 cup shredded unsweetened coconut
• 1 1/2 tsp vanilla extract
• 1 cup coconut cream (chilled)
• 1 tbsp powdered sugar (for whipped cream)
• 1/2 cup toasted shredded coconut (for garnish)

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a medium saucepan, whisk together coconut milk, almond milk, coconut sugar, cornstarch, and salt over medium heat. Cook while whisking until the mixture thickens, about 5–7 minutes.
3. Once thickened, remove from heat and stir in shredded coconut and vanilla extract. Let the custard cool for a few minutes before pouring it into the prepared pie crust.
4. Refrigerate the pie for at least 4 hours, or until the filling is fully set.
5. For the topping, whip the chilled coconut cream with powdered sugar until stiff peaks form. Spread the whipped cream over the chilled pie and sprinkle with toasted coconut flakes.
6. Serve cold and enjoy!

This dairy-free coconut cream pie offers an irresistible combination of creamy coconut custard and light, fluffy coconut whipped cream. The toasted coconut garnish adds an extra layer of flavor and texture, making each bite a tropical treat. The smooth coconut filling paired with the crunchy, buttery crust creates a well-balanced pie that will be a hit at any holiday gathering or family celebration. This dessert will definitely stand out, and no one will guess it’s dairy-free!

Dairy-Free Key Lime Pie

Dairy-free key lime pie is a zesty, tangy dessert with a rich, velvety texture that’s perfect for any occasion. The key lime filling is made with dairy-free cream cheese and coconut milk for a creamy yet refreshing result. The crumbly graham cracker crust complements the tartness of the lime perfectly, creating a satisfying balance of sweet, tangy, and creamy. This dairy-free pie is a great option for those who want to indulge without sacrificing flavor or dietary preferences.

Ingredients:

• 1 dairy-free graham cracker crust (store-bought or homemade)
• 1 cup dairy-free cream cheese (such as almond or coconut-based)
• 1/2 cup coconut milk (full-fat)
• 1/2 cup key lime juice (fresh or bottled)
• 1/2 cup coconut sugar or maple syrup
• 1 tbsp cornstarch
• 1 tsp vanilla extract
• Lime zest for garnish (optional)

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a medium saucepan, whisk together the dairy-free cream cheese, coconut milk, lime juice, coconut sugar, and cornstarch. Cook over medium heat, whisking constantly until the mixture thickens, about 5 minutes.
3. Remove the mixture from the heat and stir in vanilla extract. Pour the key lime filling into the prepared graham cracker crust.
4. Bake for 15–20 minutes, or until the filling is set and slightly firm.
5. Let the pie cool to room temperature, then refrigerate for at least 2 hours to fully set.
6. Before serving, garnish with lime zest for extra flavor and color.

This dairy-free key lime pie is a perfect balance of tangy lime and smooth, creamy texture. The dairy-free cream cheese and coconut milk create a rich filling that pairs beautifully with the crunchy graham cracker crust. Whether you’re looking for a refreshing dessert to cap off a heavy holiday meal or simply craving something sweet and tangy, this pie delivers. Its refreshing flavor and satisfying texture make it an ideal choice for anyone seeking a dairy-free alternative without compromising on taste.

Dairy-Free Cherry Pie

This dairy-free cherry pie features a sweet, tangy cherry filling that’s complemented by a buttery, flaky dairy-free crust. Made with fresh or frozen cherries, the filling is simple yet bursting with flavor, while the crust is just as light and flaky as any traditional pie. It’s the perfect dessert to make when cherries are in season or when you want a simple, satisfying fruit pie that everyone can enjoy. This cherry pie will be a showstopper at any holiday event!

Ingredients:

• 1 dairy-free pie crust (store-bought or homemade)
• 4 cups fresh or frozen cherries (pitted)
• 1/2 cup coconut sugar or maple syrup
• 1 tbsp lemon juice
• 1/4 tsp almond extract (optional)
• 1 tbsp cornstarch
• 1 tbsp dairy-free butter (optional, for extra richness)
• 1 tbsp non-dairy milk (for brushing crust)
• 1 tbsp coarse sugar (for sprinkling)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large mixing bowl, combine the cherries, coconut sugar, lemon juice, almond extract, and cornstarch. Stir to coat the cherries evenly.
3. Pour the cherry mixture into the prepared pie crust, and dot with small pieces of dairy-free butter (if using).
4. Roll out the second pie crust and place it over the cherries. Trim any excess dough and crimp the edges to seal the pie. Cut a few slits in the top to allow steam to escape.
5. Brush the top crust with non-dairy milk and sprinkle with coarse sugar.
6. Bake for 45–50 minutes, or until the crust is golden brown and the filling is bubbling.
7. Allow the pie to cool before slicing and serving.

This dairy-free cherry pie is the ultimate fruit pie for holiday gatherings. Its sweet, tangy filling and flaky, buttery crust make it a perfect addition to any dessert table. The combination of fresh cherries, coconut sugar, and a touch of almond extract gives the pie a balanced, natural sweetness, while the flaky crust provides a satisfying texture with every bite. Whether you’re using fresh or frozen cherries, this pie is easy to make and will leave everyone asking for more!

Dairy-Free Lemon Meringue Pie

Dairy-free lemon meringue pie is a delightful twist on a classic favorite. The tart and tangy lemon filling is made creamy with coconut milk, while the meringue topping is light and fluffy, made from aquafaba (chickpea brine), which perfectly mimics egg whites. The buttery, flaky dairy-free crust complements the bright lemon flavor, creating a dessert that’s sure to impress. This refreshing pie is perfect for any occasion, especially during the spring and summer months.

Ingredients:

• 1 dairy-free pie crust (store-bought or homemade)
• 1 cup coconut milk (full-fat)
• 3/4 cup fresh lemon juice (about 3–4 lemons)
• 1 tbsp lemon zest
• 1 cup coconut sugar or maple syrup
• 1/4 cup cornstarch
• 1/4 tsp turmeric (for color, optional)
• 1/2 tsp vanilla extract
• 1/2 cup aquafaba (chickpea brine)
• 1/4 tsp cream of tartar
• 1/4 cup powdered sugar

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a medium saucepan, whisk together coconut milk, lemon juice, lemon zest, coconut sugar, cornstarch, and turmeric. Cook over medium heat, whisking constantly, until the mixture thickens, about 5–7 minutes.
3. Once thickened, remove from heat and stir in vanilla extract. Pour the lemon filling into the prepared pie crust.
4. For the meringue, beat aquafaba and cream of tartar in a clean mixing bowl using an electric mixer until soft peaks form. Gradually add powdered sugar and continue to beat until stiff peaks form.
5. Spread the meringue over the lemon filling, ensuring the edges are sealed to the crust.
6. Bake for 10–12 minutes, or until the meringue is golden brown.
7. Allow the pie to cool before serving.

This dairy-free lemon meringue pie combines the zesty, refreshing flavor of lemon with a light, airy meringue topping. The coconut milk gives the lemon filling a creamy consistency without any dairy, while the aquafaba-based meringue delivers the same fluffy texture as traditional egg whites. This pie is perfect for anyone who loves citrus desserts but needs a dairy-free alternative. Its beautiful presentation and bright flavor make it a crowd-pleaser for spring and summer events.

Dairy-Free Chocolate Cream Pie

Dairy-free chocolate cream pie is an indulgent dessert that’s both rich and creamy, without any dairy. The chocolate filling is made with coconut milk and dark chocolate for a smooth and velvety texture, while the buttery, dairy-free crust provides the perfect base. Topped with dairy-free whipped cream and a sprinkle of cocoa powder or chocolate shavings, this pie is perfect for chocolate lovers looking for a dairy-free treat.

Ingredients:

• 1 dairy-free pie crust (store-bought or homemade)
• 1 1/2 cups full-fat coconut milk
• 8 oz dairy-free dark chocolate (chopped)
• 1/2 cup coconut sugar or maple syrup
• 1 tbsp cornstarch
• 1 tsp vanilla extract
• 1 cup coconut cream (chilled)
• 1 tbsp powdered sugar (for whipped cream)
• Cocoa powder or chocolate shavings for garnish

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a medium saucepan, heat the coconut milk over medium heat until it begins to simmer. Remove from heat and add chopped dark chocolate, stirring until smooth.
3. Whisk in coconut sugar and cornstarch, and return the mixture to the stove over low heat. Cook, whisking constantly, until the mixture thickens, about 5–7 minutes.
4. Remove from heat and stir in vanilla extract. Pour the chocolate filling into the prepared pie crust and smooth the top with a spatula.
5. Refrigerate the pie for at least 4 hours to allow the filling to set.
6. For the whipped cream, beat the chilled coconut cream with powdered sugar until stiff peaks form. Spread over the chocolate filling.
7. Garnish with cocoa powder or chocolate shavings before serving.

This dairy-free chocolate cream pie is the ultimate indulgence for any chocolate lover. The smooth, rich chocolate filling is complemented by a fluffy coconut whipped cream topping, creating the perfect balance of flavors and textures. The pie is easy to make, yet decadent, and will satisfy any chocolate cravings without the dairy. Perfect for a special occasion or a treat any time of the year, this pie is sure to impress!

Dairy-Free Apple Pie

Dairy-free apple pie is a comforting dessert that combines tender spiced apples with a flaky, buttery dairy-free crust. Using coconut oil or dairy-free butter for the crust ensures that it’s just as rich and flaky as the traditional version, while the apple filling, flavored with cinnamon and nutmeg, brings warmth and sweetness to every bite. This pie is perfect for fall, though delicious enough to enjoy year-round.

Ingredients:

• 2 cups all-purpose flour (for crust)
• 1/4 cup coconut oil or dairy-free butter (cold)
• 1/4 cup ice-cold water
• 6–7 medium apples (Granny Smith or Honeycrisp), peeled and sliced
• 1/2 cup coconut sugar or maple syrup
• 1 tbsp lemon juice
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 2 tbsp cornstarch
• 1/4 tsp salt
• 1 tbsp dairy-free butter (for filling)
• 1 tbsp non-dairy milk (for brushing crust)
• 1 tbsp coarse sugar (for sprinkling)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. To make the crust, mix the flour and salt in a large bowl. Cut in the coconut oil or dairy-free butter until the mixture resembles coarse crumbs. Add cold water a tablespoon at a time, mixing until the dough comes together. Divide the dough in half, wrap in plastic, and refrigerate for 30 minutes.
3. For the filling, combine sliced apples, coconut sugar, lemon juice, cinnamon, nutmeg, cornstarch, and salt in a large mixing bowl. Toss to coat the apples evenly.
4. Roll out half of the dough on a lightly floured surface and fit it into a 9-inch pie pan. Add the apple filling to the crust and dot with dairy-free butter.
5. Roll out the second half of the dough and cover the pie. Trim any excess dough, crimp the edges, and cut slits in the top crust.
6. Brush the top with non-dairy milk and sprinkle with coarse sugar.
7. Bake for 45–50 minutes, or until the crust is golden and the filling is bubbling. Let the pie cool before serving.

This dairy-free apple pie is a warm and comforting dessert that brings together the natural sweetness of apples with the spice of cinnamon and nutmeg. The flaky, buttery crust made with coconut oil or dairy-free butter is the perfect vessel for the juicy, tender apple filling. Whether served at a family gathering or as a treat on a chilly evening, this dairy-free apple pie is sure to be a hit with everyone!

Dairy-Free Pumpkin Pie

Dairy-free pumpkin pie is a beloved holiday dessert, perfect for those who need a dairy-free option. The rich, spiced pumpkin filling is made with coconut milk to give it a smooth, creamy texture without any dairy. This pie is full of comforting flavors like cinnamon, nutmeg, and ginger, making it an ideal treat for fall or winter celebrations. With a buttery, flaky dairy-free crust, this pumpkin pie will satisfy your sweet tooth while accommodating dietary restrictions.

Ingredients:

• 1 dairy-free pie crust (store-bought or homemade)
• 2 cups canned pumpkin puree
• 1 cup coconut milk (full-fat)
• 3/4 cup coconut sugar or maple syrup
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp salt
• 1 tbsp cornstarch (optional, for thicker filling)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, whisk together the pumpkin puree, coconut milk, coconut sugar or maple syrup, eggs, vanilla extract, cinnamon, ginger, nutmeg, cloves, and salt until smooth.
3. If you prefer a thicker filling, stir in the cornstarch.
4. Pour the pumpkin mixture into the prepared dairy-free pie crust.
5. Bake for 45–50 minutes, or until the filling is set and a knife inserted into the center comes out clean.
6. Allow the pie to cool to room temperature before refrigerating for at least 2 hours to allow the filling to firm up.
7. Serve with a dollop of dairy-free whipped cream or coconut whipped cream.

This dairy-free pumpkin pie captures the essence of autumn with its warm spices and creamy texture, while ensuring that everyone can enjoy a slice without worry. The coconut milk in the filling adds richness, and the coconut sugar or maple syrup provides just the right amount of sweetness. Whether for Thanksgiving, Christmas, or any time you crave a classic, this pie is a crowd-pleaser that’s sure to make your holiday celebrations even sweeter.

Dairy-Free Cherry Pie

Dairy-free cherry pie is a vibrant and flavorful dessert that’s perfect for any occasion. With sweet and tart cherries nestled in a flaky, buttery dairy-free crust, this pie will be the star of your holiday spread. The filling is made with fresh or frozen cherries, sweetened with coconut sugar, and thickened with a touch of cornstarch to create a beautiful, glossy finish. It’s a timeless dessert that is completely dairy-free, but just as delicious as the traditional version.

Ingredients:

• 1 dairy-free pie crust (store-bought or homemade)
• 4 cups fresh or frozen cherries (pitted)
• 3/4 cup coconut sugar or maple syrup
• 2 tbsp cornstarch
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• 1/4 tsp almond extract (optional)
• 1/4 tsp salt
• 1 tbsp dairy-free butter (for dotting)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large mixing bowl, combine the cherries, coconut sugar or maple syrup, cornstarch, lemon juice, vanilla extract, almond extract (if using), and salt. Toss to coat the cherries evenly.
3. Pour the cherry mixture into the prepared pie crust and spread it out evenly. Dot with small pieces of dairy-free butter.
4. Roll out the second half of the dough and place it over the cherries. Trim and crimp the edges to seal the pie.
5. Cut a few slits in the top crust to allow steam to escape during baking.
6. Bake for 45–50 minutes, or until the crust is golden and the filling is bubbly.
7. Allow the pie to cool before slicing and serving.

Dairy-free cherry pie is the perfect balance of sweet and tart, with a rich, glossy filling and a flaky, buttery crust. Whether you use fresh or frozen cherries, this pie will bring a burst of color and flavor to your dessert table. It’s a classic that proves you can enjoy all the indulgence of pie, even without dairy. This cherry pie is perfect for holidays, special occasions, or anytime you’re craving a fruity treat.

Dairy-Free Pecan Pie

Dairy-free pecan pie is a rich, sweet dessert that’s perfect for holiday gatherings. The filling is made with maple syrup and coconut sugar for natural sweetness, while the buttery, flaky crust uses dairy-free butter or coconut oil for a crisp, golden texture. The toasted pecans add a satisfying crunch to the sweet and sticky filling. This version is just as indulgent as the traditional pecan pie but without any dairy, so everyone can enjoy a slice.

Ingredients:

• 1 dairy-free pie crust (store-bought or homemade)
• 1 1/2 cups pecan halves (toasted if desired)
• 1/2 cup coconut sugar or maple syrup
• 1/2 cup brown sugar (packed)
• 1/2 cup coconut oil or dairy-free butter (melted)
• 3 large eggs
• 1 tsp vanilla extract
• 1/4 tsp salt

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a large mixing bowl, combine the coconut sugar, brown sugar, melted coconut oil or dairy-free butter, eggs, vanilla extract, and salt. Whisk until smooth and fully combined.
3. Stir in the toasted pecans.
4. Pour the mixture into the prepared dairy-free pie crust and spread it out evenly.
5. Bake for 50–55 minutes, or until the filling is set and the crust is golden brown. The filling should be firm but slightly wobbly in the center.
6. Allow the pie to cool completely before slicing and serving.

Dairy-free pecan pie offers all the rich, indulgent flavors of the classic dessert without any dairy. The combination of maple syrup and coconut sugar creates a deep, caramel-like sweetness that pairs perfectly with the crunchy, toasted pecans. The flaky crust is the perfect vessel for this luscious filling. Whether you’re serving it at Thanksgiving or any special occasion, this dairy-free pecan pie is sure to become a new favorite in your holiday repertoire.

Dairy-Free Apple Pie

Dairy-free apple pie is the quintessential holiday dessert, offering the perfect balance of sweet, tart apples and aromatic spices in a flaky, buttery crust. This version uses dairy-free butter to create a rich, flaky crust that complements the warm, cinnamon-scented apple filling. With a golden crust and perfectly spiced apples, this pie is ideal for Thanksgiving, Christmas, or any occasion that calls for a comforting, classic dessert.

Ingredients:

• 1 dairy-free pie crust (store-bought or homemade)
• 6-7 medium apples (a mix of tart and sweet apples like Granny Smith and Honeycrisp)
• 1/2 cup coconut sugar or maple syrup
• 2 tbsp lemon juice
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tbsp cornstarch (optional, for thicker filling)
• 2 tbsp dairy-free butter (cubed)
• 1 tbsp plant-based milk (for brushing the crust)
• 1 tbsp coarse sugar (for topping)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Peel, core, and slice the apples into thin wedges.
3. In a large mixing bowl, toss the apples with coconut sugar or maple syrup, lemon juice, cinnamon, nutmeg, and cornstarch (if using).
4. Pour the apple mixture into the prepared pie crust. Dot the filling with the cubed dairy-free butter.
5. Roll out the second pie crust and place it over the apples. Trim and crimp the edges to seal the pie. Cut a few slits in the top crust to allow steam to escape.
6. Brush the top crust with plant-based milk and sprinkle with coarse sugar.
7. Bake for 45-50 minutes, or until the crust is golden brown and the apples are tender.
8. Let the pie cool before serving.

Dairy-free apple pie is a timeless dessert that captures the essence of the fall and winter seasons. The combination of tender apples and fragrant spices encased in a buttery, flaky crust makes every bite comforting and satisfying. Whether served warm with a scoop of dairy-free ice cream or on its own, this pie is sure to be a hit at any holiday gathering. It’s a classic that proves you don’t need dairy to enjoy the comforting taste of homemade apple pie.

Dairy-Free Chocolate Cream Pie

Dairy-free chocolate cream pie is an indulgent dessert that brings together a rich, smooth chocolate filling in a buttery, dairy-free pie crust. The creamy filling is made with coconut milk, cocoa powder, and dark chocolate, creating a decadent dessert that’s perfect for any holiday celebration. Topped with dairy-free whipped cream and shaved chocolate, this pie will satisfy all your chocolate cravings while being completely dairy-free.

Ingredients:

• 1 dairy-free pie crust (store-bought or homemade)
• 1 1/2 cups full-fat coconut milk
• 1/2 cup dairy-free chocolate chips or dark chocolate (chopped)
• 1/4 cup cocoa powder (unsweetened)
• 1/4 cup coconut sugar or maple syrup
• 1 tsp vanilla extract
• 2 tbsp cornstarch (optional, for thicker filling)
• Pinch of salt
• 1/2 cup dairy-free whipped cream (for topping)
• Shaved chocolate (for garnish)

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a saucepan, whisk together the coconut milk, cocoa powder, coconut sugar or maple syrup, and salt. Heat over medium heat, whisking frequently, until the mixture begins to simmer.
3. Stir in the chocolate chips and vanilla extract. Continue to whisk until the chocolate has fully melted and the mixture is smooth.
4. If using cornstarch for a thicker filling, dissolve it in 2 tbsp of cold water and stir it into the chocolate mixture. Let the filling simmer for a couple of minutes until it thickens.
5. Pour the chocolate filling into the pre-baked pie crust and spread it out evenly.
6. Refrigerate the pie for at least 4 hours or until the filling has set.
7. Before serving, top with dairy-free whipped cream and garnish with shaved chocolate.

Dairy-free chocolate cream pie is a rich, decadent treat that’s perfect for any chocolate lover. The creamy coconut-based filling is perfectly complemented by the crisp, buttery crust, while the whipped cream and shaved chocolate add a touch of elegance and extra flavor. This pie proves that dairy-free desserts can be just as indulgent and satisfying as their traditional counterparts. Whether for a holiday or special occasion, this pie will impress your guests and satisfy your sweet tooth.

Dairy-Free Lemon Meringue Pie

Dairy-free lemon meringue pie is a bright and tangy dessert that’s perfect for spring or summer holidays. The tart lemon filling is creamy and smooth, while the meringue topping is light and fluffy, creating a refreshing contrast. Made with coconut milk and a dairy-free crust, this pie maintains all the classic flavors of a traditional lemon meringue pie but without any dairy. It’s a perfect balance of sweet, tart, and light, making it an ideal dessert for any occasion.

Ingredients:

• 1 dairy-free pie crust (store-bought or homemade)
• 1 1/2 cups coconut milk (full-fat)
• 1/2 cup fresh lemon juice (about 3 lemons)
• 3 tbsp cornstarch
• 1/2 cup coconut sugar or maple syrup
• 1/4 tsp salt
• 1 tsp vanilla extract
• 3 large egg yolks
• 3 large egg whites
• 1/4 tsp cream of tartar
• 1/4 cup coconut sugar (for meringue)

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a medium saucepan, whisk together the coconut milk, lemon juice, cornstarch, coconut sugar, and salt. Cook over medium heat, whisking constantly, until the mixture thickens and begins to boil.
3. In a separate bowl, whisk the egg yolks. Gradually add some of the hot mixture to the yolks to temper them, then whisk the yolks back into the saucepan.
4. Continue to cook the filling for 2 more minutes until thick. Remove from heat and stir in the vanilla extract. Pour the filling into the pre-baked pie crust.
5. To make the meringue, beat the egg whites and cream of tartar with an electric mixer until soft peaks form. Gradually add coconut sugar and beat until stiff peaks form.
6. Spread the meringue over the lemon filling, making sure to seal the edges.
7. Bake for 10-12 minutes, or until the meringue is golden brown.
8. Allow the pie to cool before serving.

Dairy-free lemon meringue pie is a refreshing, vibrant dessert that’s a perfect choice for warmer weather or any celebration that calls for something sweet yet light. The creamy lemon filling pairs beautifully with the fluffy, golden meringue, and the dairy-free crust offers the perfect crunch. Whether you’re serving it for a holiday gathering or just as a special treat, this pie will delight your guests and show that you don’t need dairy to enjoy a traditional favorite.

Note: More recipes are coming soon!