25+ Flavorful Saturdays Dairy-Free Pie Recipes You Have to Try

Looking for the perfect way to spend your Saturday afternoon?

Why not indulge in some delicious homemade pie, and the best part?

These 25+ Saturday dairy-free pie recipes are all incredibly flavorful, satisfying, and easy to prepare.

Whether you’re craving a fruit-filled classic, a creamy custard, or a rich, decadent chocolate dessert, there’s a dairy-free pie recipe for every palate.

With a variety of crusts, fillings, and toppings, these recipes will give you the perfect excuse to bake, share with friends and family, or simply treat yourself.

Get ready to make your Saturday sweeter and more delicious than ever with these amazing pie recipes that everyone will love, dairy-free or not!

25+ Flavorful Saturdays Dairy-Free Pie Recipes You Have to Try

There’s something about a freshly baked pie that makes Saturday afternoons feel special.

These 25+ dairy-free pie recipes are not only a treat for your taste buds but also offer a great way to enjoy your weekend without worrying about dairy.

Whether you’re looking for something fruity, creamy, or indulgent, there’s a pie for every craving. So, grab your apron, gather your ingredients, and dive into the wonderful world of dairy-free pies.

These recipes will elevate your weekends, make your home smell amazing, and leave everyone coming back for seconds.

Enjoy the comfort of homemade pie, with all the flavors you love, minus the dairy!

Creamy Coconut Lime Pie

This Creamy Coconut Lime Pie is a refreshing and zesty dessert, perfect for brightening up your Saturday gatherings. With a luscious lime filling complemented by the natural sweetness of coconut, this dairy-free pie brings tropical vibes to your table. The crunchy graham cracker crust provides the perfect balance of texture, making every bite unforgettable.

Ingredients

For the crust

• 1 ½ cups dairy-free graham cracker crumbs
• 5 tablespoons coconut oil, melted
• 2 tablespoons coconut sugar

For the filling

• 1 can (13.5 oz) full-fat coconut milk
• ½ cup fresh lime juice
• Zest of 2 limes
• ½ cup maple syrup or agave nectar
• 3 tablespoons cornstarch
• ¼ teaspoon sea salt

Instructions

1. Preheat your oven to 350°F (175°C).
2. Combine graham cracker crumbs, melted coconut oil, and coconut sugar in a bowl. Mix until the crumbs are moistened.
3. Press the mixture into a 9-inch pie pan, spreading it evenly across the bottom and up the sides. Bake for 8-10 minutes, then let cool.
4. In a medium saucepan, whisk together coconut milk, lime juice, lime zest, maple syrup, cornstarch, and salt. Heat over medium heat, whisking constantly until the mixture thickens (about 5-7 minutes).
5. Pour the lime filling into the prepared crust. Smooth the surface with a spatula.
6. Refrigerate for at least 4 hours or overnight to set.
7. Garnish with additional lime zest or shredded coconut before serving.

This Creamy Coconut Lime Pie is not just a treat for your taste buds but also a conversation starter. Its vibrant lime flavor and creamy texture leave guests raving. Whether it’s for a family brunch or a casual Saturday evening, this pie will make your gathering memorable.

Spiced Pumpkin Pecan Pie

A modern twist on a classic fall favorite, this Spiced Pumpkin Pecan Pie is an indulgent dairy-free option for pumpkin lovers. It combines the warm spices of pumpkin with the rich, nutty crunch of pecans in a flaky crust. Perfect for chilly Saturdays, this pie will fill your home with cozy aromas.

Ingredients

For the crust

• 1 ½ cups all-purpose flour
• ½ teaspoon salt
• ½ cup coconut oil, chilled and solid
• 4-6 tablespoons ice water

For the filling

• 1 can (15 oz) pumpkin puree
• ¾ cup coconut cream
• ½ cup brown sugar
• ¼ cup maple syrup
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon ground ginger
• ¼ teaspoon cloves
• 2 tablespoons cornstarch

For the topping

• 1 cup pecan halves
• 2 tablespoons maple syrup

Instructions

1. In a bowl, mix flour and salt. Cut in coconut oil until the mixture resembles coarse crumbs. Add ice water gradually, mixing until the dough forms a ball. Wrap and refrigerate for 30 minutes.
2. Roll out the dough and press into a 9-inch pie pan. Preheat oven to 375°F (190°C).
3. In a mixing bowl, whisk together pumpkin puree, coconut cream, brown sugar, maple syrup, spices, and cornstarch. Pour into the prepared crust.
4. Arrange pecan halves over the filling and drizzle with maple syrup.
5. Bake for 50-60 minutes or until the filling is set. Cool completely before serving.

The Spiced Pumpkin Pecan Pie is a perfect dessert for a leisurely Saturday. Its comforting spices and pecan topping make it a standout treat. Serve it with a dollop of dairy-free whipped cream to enhance its flavors, and watch as it becomes a family favorite.

Chocolate Avocado Silk Pie

Rich, velvety, and irresistibly chocolatey, this Chocolate Avocado Silk Pie is a dairy-free indulgence. Avocado provides a creamy base, while dark chocolate adds decadence. With a no-bake crust, this pie is an easy-to-make dessert for any Saturday occasion.

Ingredients

For the crust

• 1 ½ cups almond flour
• 3 tablespoons cocoa powder
• 3 tablespoons maple syrup
• 2 tablespoons melted coconut oil

For the filling

• 2 ripe avocados, peeled and pitted
• ½ cup melted dark chocolate (dairy-free)
• ⅓ cup cocoa powder
• ½ cup maple syrup
• 1 teaspoon vanilla extract
• Pinch of sea salt

Instructions

1. Combine almond flour, cocoa powder, maple syrup, and coconut oil in a bowl. Press into a 9-inch tart pan or pie dish. Refrigerate to set.
2. In a food processor, blend avocados, melted chocolate, cocoa powder, maple syrup, vanilla extract, and salt until smooth and creamy.
3. Pour the filling into the prepared crust and smooth the top with a spatula.
4. Refrigerate for at least 4 hours or overnight.
5. Garnish with shaved chocolate or fresh berries before serving.

The Chocolate Avocado Silk Pie is a luxurious dessert that surprises and delights. Its smooth, rich filling paired with the almond crust makes it an irresistible treat for chocolate lovers. Whether served at a small gathering or as a solo indulgence, this pie is a testament to how delicious dairy-free desserts can be.

Lemon Blueberry Almond Cream Pie

This Lemon Blueberry Almond Cream Pie is a tangy and refreshing dessert, perfect for a light Saturday treat. The combination of sweet blueberries, zesty lemon, and a rich almond cream filling creates a flavor profile that is both sweet and tart. The almond crust gives the pie a delightful crunch and a nutty twist.

Ingredients

For the crust

• 1 ½ cups almond flour
• 2 tablespoons coconut flour
• 2 tablespoons maple syrup
• 3 tablespoons coconut oil, melted

For the filling

• 1 cup raw cashews (soaked in water for 4-6 hours)
• ½ cup coconut milk
• 1/3 cup maple syrup
• 2 tablespoons lemon juice
• Zest of 1 lemon
• 1 teaspoon vanilla extract
• 1/4 teaspoon sea salt

For the topping

• 1 cup fresh blueberries
• 1 tablespoon maple syrup

Instructions

1. Preheat your oven to 350°F (175°C).
2. Combine almond flour, coconut flour, maple syrup, and melted coconut oil in a bowl. Press the mixture into the base of a 9-inch pie pan. Bake for 10-12 minutes until golden brown. Let cool.
3. In a blender or food processor, blend the soaked cashews, coconut milk, maple syrup, lemon juice, lemon zest, vanilla, and salt until smooth and creamy.
4. Pour the creamy filling into the cooled almond crust and smooth out the top.
5. Refrigerate for at least 4 hours to allow the pie to set.
6. Before serving, top with fresh blueberries and drizzle with a little maple syrup for extra sweetness.

This Lemon Blueberry Almond Cream Pie is a perfect balance of tangy and creamy, making it a refreshing end to your Saturday meals. The smooth filling paired with the crunchy almond crust makes each bite a delightful experience. The addition of fresh blueberries adds both color and a burst of natural sweetness, making this pie not only delicious but beautiful as well.

Tropical Mango Pineapple Pie

Bright, tropical, and bursting with fruit flavors, this Dairy-Free Tropical Mango Pineapple Pie is a fun dessert to serve on a Saturday afternoon. The combination of mango and pineapple with a coconut-based crust offers a refreshing and exotic taste that will transport your taste buds straight to the islands.

Ingredients

For the crust

• 1 ½ cups unsweetened shredded coconut
• 1 cup almond flour
• 2 tablespoons maple syrup
• 3 tablespoons coconut oil, melted

For the filling

• 1 cup fresh mango, chopped
• 1 cup fresh pineapple, chopped
• 1 can (13.5 oz) coconut milk
• 2 tablespoons coconut oil
• 3 tablespoons maple syrup
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C).
2. Mix shredded coconut, almond flour, maple syrup, and melted coconut oil in a bowl. Press into the base and up the sides of a 9-inch pie pan. Bake for 8-10 minutes until golden and let cool.
3. In a blender or food processor, blend the mango, pineapple, coconut milk, coconut oil, maple syrup, cornstarch, and vanilla extract until smooth.
4. Pour the fruit filling into the cooled crust and smooth the top.
5. Bake the pie for 25-30 minutes, or until the filling is set and slightly firm to the touch.
6. Let the pie cool completely, then refrigerate for at least 4 hours to set.

The Tropical Mango Pineapple Pie is a burst of sunshine on your plate. Its vibrant colors and refreshing tropical flavors make it an ideal choice for a Saturday treat, especially during warm weather. With its creamy coconut base and juicy fruit filling, it’s a light yet indulgent dessert that will have everyone asking for more.

Salted Caramel Apple Pie

This Salted Caramel Apple Pie is the ultimate comfort dessert for your Saturday gatherings. The combination of sweet cinnamon-spiced apples and a rich, dairy-free salted caramel sauce creates a dessert that’s both indulgent and satisfying. With a buttery, flaky pie crust, this recipe is a perfect blend of sweet, salty, and savory flavors.

Ingredients

For the crust

• 2 ½ cups all-purpose flour
• 1 teaspoon salt
• 1 cup coconut oil, chilled
• 5-7 tablespoons ice water

For the filling

• 6-7 medium apples (such as Granny Smith or Honeycrisp), peeled and sliced
• 1/3 cup coconut sugar
• 1 tablespoon lemon juice
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• 2 tablespoons cornstarch

For the salted caramel

• 1 cup coconut cream
• ½ cup coconut sugar
• 1 teaspoon vanilla extract
• ½ teaspoon sea salt

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a bowl, mix flour and salt. Cut in the chilled coconut oil until the dough resembles coarse crumbs. Add ice water, one tablespoon at a time, until the dough comes together. Divide the dough into two parts and roll out one part for the bottom crust.
3. Place the sliced apples in a large bowl and toss with coconut sugar, lemon juice, cinnamon, nutmeg, and cornstarch.
4. Fill the bottom crust with the apple mixture and top with the second rolled-out dough. Crimp the edges to seal. Cut a few slits on top to allow steam to escape.
5. Bake for 45-50 minutes, or until the crust is golden and the filling is bubbling.
6. While the pie bakes, make the salted caramel by combining coconut cream, coconut sugar, and vanilla extract in a saucepan. Bring to a simmer over medium heat, stirring constantly. Once thickened, remove from heat and stir in sea salt.
7. Drizzle the caramel over the pie just before serving.

This Salted Caramel Apple Pie is a comforting and indulgent treat for any Saturday. The warm, spiced apples combined with the rich salted caramel sauce create a dessert that’s perfect for cozying up with a cup of tea. The homemade caramel adds an extra layer of decadence, making this pie an instant favorite.

Maple Pecan Pie

This Maple Pecan Pie is a delightful, dairy-free twist on the classic Southern favorite. The combination of rich maple syrup and crunchy pecans creates a sweet, nutty flavor profile that’s perfect for a relaxed Saturday afternoon. It’s simple to make but packed with satisfying flavor, making it the perfect pie for any occasion.

Ingredients

For the crust

• 1 ½ cups almond flour
• 3 tablespoons coconut flour
• 3 tablespoons maple syrup
• 2 tablespoons coconut oil, melted

For the filling

• 1 ½ cups pecans, chopped
• 1 cup maple syrup
• ¼ cup coconut sugar
• 2 tablespoons coconut oil, melted
• 1 tablespoon vanilla extract
• 1 tablespoon ground flaxseed mixed with 3 tablespoons water (flax egg)

Instructions

1. Preheat your oven to 350°F (175°C).
2. Combine almond flour, coconut flour, maple syrup, and melted coconut oil in a bowl. Press the mixture into a 9-inch pie pan and bake for 10-12 minutes, then allow to cool.
3. In a separate bowl, whisk together maple syrup, coconut sugar, coconut oil, vanilla extract, and the flax egg.
4. Stir in the chopped pecans, then pour the mixture into the prepared crust.
5. Bake for 30-35 minutes, or until the filling is set and slightly firm.
6. Let cool completely before slicing and serving.

Maple Pecan Pie is a true indulgence for anyone who loves a rich, nutty dessert. Its smooth filling and crunchy pecans offer a delightful texture contrast, and the maple syrup adds a natural sweetness that enhances the overall flavor. This pie is a fantastic option for any Saturday, especially during the cooler months when you want something comforting and rich.

Strawberry Rhubarb Crumble Pie

This Strawberry Rhubarb Crumble Pie is a perfect balance of tart and sweet, making it an ideal dairy-free dessert for your Saturday meals. The tangy rhubarb combined with sweet strawberries creates a vibrant, flavorful filling, while the almond and oat crumble topping adds a satisfying crunch. It’s a delicious, rustic pie that is both comforting and light, perfect for spring or summer.

Ingredients

For the crust

• 1 ½ cups almond flour
• ½ cup coconut flour
• 2 tablespoons maple syrup
• 4 tablespoons coconut oil, melted

For the filling

• 2 cups strawberries, hulled and chopped
• 2 cups rhubarb, chopped
• 1/3 cup maple syrup
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract
• ¼ teaspoon sea salt

For the crumble topping

• 1 cup rolled oats
• ½ cup almond flour
• 2 tablespoons coconut sugar
• ¼ teaspoon cinnamon
• 3 tablespoons coconut oil, melted

Instructions

1. Preheat the oven to 375°F (190°C).
2. Mix almond flour, coconut flour, maple syrup, and melted coconut oil in a bowl. Press the mixture into the base of a 9-inch pie pan. Bake for 8-10 minutes and let cool.
3. For the filling, combine strawberries, rhubarb, maple syrup, cornstarch, vanilla extract, and sea salt in a bowl. Pour the mixture into the pre-baked crust.
4. For the crumble topping, mix oats, almond flour, coconut sugar, cinnamon, and melted coconut oil in a bowl. Sprinkle the crumble evenly over the fruit filling.
5. Bake for 35-40 minutes, or until the filling is bubbling and the topping is golden brown.
6. Let cool slightly before serving.

This Strawberry Rhubarb Crumble Pie is a delightful dessert with the perfect balance of sweetness and tartness. The crumble topping adds a crunchy contrast to the soft, juicy fruit filling, making each bite a treat. Whether enjoyed warm or at room temperature, this pie is a perfect way to enjoy fresh seasonal produce in a dairy-free, satisfying dessert.

Blackberry Lemon Sorbet Pie

For a light, refreshing dessert, this Blackberry Lemon Sorbet Pie is the ultimate treat. It’s vibrant, tangy, and naturally dairy-free, offering a cool and citrusy finish to any Saturday meal. The bright flavors of fresh blackberries paired with lemon create a delightful sorbet filling in a crunchy almond crust. This pie is both sweet and tart, offering a perfect balance that’s guaranteed to refresh.

Ingredients

For the crust

• 1 ½ cups almond flour
• 2 tablespoons maple syrup
• 3 tablespoons coconut oil, melted

For the sorbet filling

• 2 cups blackberries
• ¼ cup maple syrup
• 1/3 cup fresh lemon juice
• Zest of 1 lemon
• 1 cup coconut milk
• 2 tablespoons agave nectar (optional, for extra sweetness)

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a bowl, combine almond flour, maple syrup, and melted coconut oil. Press the mixture into the base of a 9-inch pie pan. Bake for 8-10 minutes, then let cool completely.
3. In a blender, combine blackberries, maple syrup, lemon juice, lemon zest, coconut milk, and agave nectar (if using). Blend until smooth.
4. Pour the blackberry lemon mixture into the cooled crust and smooth the top with a spatula.
5. Freeze the pie for 4-6 hours or until firm and set.
6. Let the pie sit at room temperature for a few minutes before slicing.

This Blackberry Lemon Sorbet Pie is a refreshing, dairy-free dessert that’s perfect for warmer Saturday afternoons. Its tangy, fruity sorbet filling and nutty almond crust make for a unique treat that’s both satisfying and light. The vibrant flavors of blackberries and lemon come together in a way that feels like a refreshing sorbet, making this pie an ideal choice for those seeking a healthy yet indulgent dessert.

Chocolate Hazelnut Cream Pie

Indulge in the creamy, rich flavors of this Chocolate Hazelnut Cream Pie, a decadent dairy-free dessert that’s perfect for your Saturday indulgence. The velvety chocolate filling is paired with a crunchy hazelnut crust, creating a delicious contrast of textures and flavors. This pie is a great choice for chocolate lovers, offering the luxurious taste of hazelnut chocolate without any dairy.

Ingredients

For the crust

• 1 cup hazelnuts, ground
• 1 cup almond flour
• 2 tablespoons cocoa powder
• 3 tablespoons maple syrup
• 4 tablespoons coconut oil, melted

For the filling

• 1 can (13.5 oz) full-fat coconut milk
• ¾ cup dark chocolate chips (dairy-free)
• ¼ cup maple syrup
• 1 teaspoon vanilla extract
• Pinch of sea salt

For the topping

• ½ cup crushed hazelnuts
• Shaved dark chocolate (optional)

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a food processor, pulse the hazelnuts, almond flour, cocoa powder, maple syrup, and melted coconut oil until the mixture forms a dough. Press the dough into the base of a 9-inch pie pan. Bake for 8-10 minutes, then allow to cool.
3. For the filling, heat the coconut milk in a saucepan over medium heat until it simmers. Remove from heat and add the dark chocolate chips, maple syrup, vanilla extract, and salt. Stir until the chocolate is fully melted and the mixture is smooth.
4. Pour the chocolate filling into the cooled crust and smooth the top.
5. Refrigerate the pie for 4 hours or overnight to allow the filling to set.
6. Before serving, top with crushed hazelnuts and shaved dark chocolate for extra texture and flavor.

This Chocolate Hazelnut Cream Pie is a dessert that will satisfy even the most discerning chocolate lover. The rich, smooth filling and crunchy hazelnut crust come together to create a luxurious dessert experience. Whether for a special occasion or a casual Saturday treat, this pie is a perfect indulgence for anyone craving a rich, dairy-free chocolate dessert.

Peach Ginger Pie

This Peach Ginger Pie combines the sweet, juicy flavor of fresh peaches with a warm, spicy kick of ginger. The result is a bright, flavorful dairy-free dessert that’s perfect for a Saturday gathering. The aromatic ginger adds depth to the peach filling, making it both sweet and a little zesty. Paired with a flaky crust, this pie offers the best of summer flavors in every bite.

Ingredients

For the crust

• 1 ½ cups all-purpose flour
• 1 teaspoon ground ginger
• ½ teaspoon salt
• 1 cup coconut oil, chilled
• 4-6 tablespoons ice water

For the filling

• 4 cups fresh peaches, peeled and sliced
• ¼ cup maple syrup
• 2 tablespoons coconut sugar
• 1 tablespoon ground ginger
• 1 tablespoon lemon juice
• 2 tablespoons cornstarch

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a bowl, combine the flour, ground ginger, and salt. Cut in the chilled coconut oil until the mixture resembles coarse crumbs. Gradually add the ice water, mixing until the dough forms. Roll out the dough and place it in a 9-inch pie pan.
3. In a large bowl, mix the sliced peaches, maple syrup, coconut sugar, ground ginger, lemon juice, and cornstarch. Pour the peach mixture into the prepared crust.
4. Bake the pie for 45-50 minutes, or until the filling is bubbling and the crust is golden.
5. Let the pie cool before serving.

This Peach Ginger Pie offers a delightful mix of sweet and spicy, perfect for any Saturday. The ginger adds a lovely warmth that complements the fresh peaches, while the flaky crust ties everything together. Whether enjoyed warm or chilled, this pie is a refreshing and unique dessert for those who enjoy a twist on classic fruit pies.

Dairy-Free Cherry Almond Pie

This Dairy-Free Cherry Almond Pie is a delightful combination of tart cherries and sweet almonds, making it a unique twist on the classic fruit pie. The almond flour crust is buttery and crumbly, perfectly complementing the rich cherry filling. This pie is an indulgent, dairy-free dessert that will satisfy any craving for fruit-filled sweets.

Ingredients

For the crust

• 1 ½ cups almond flour
• 3 tablespoons maple syrup
• 3 tablespoons coconut oil, melted

For the filling

• 3 cups fresh or frozen cherries, pitted
• 1/3 cup maple syrup
• 2 tablespoons almond butter
• 1 tablespoon cornstarch
• 1 teaspoon almond extract
• ½ teaspoon vanilla extract
• ¼ teaspoon salt

For the topping

• Sliced almonds

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a bowl, mix almond flour, maple syrup, and melted coconut oil until well combined. Press the dough into the base of a 9-inch pie pan. Bake for 8-10 minutes, then let cool.
3. In a saucepan, combine cherries, maple syrup, almond butter, cornstarch, almond extract, vanilla extract, and salt. Cook over medium heat, stirring constantly, until the mixture thickens (about 5-7 minutes).
4. Pour the cherry filling into the cooled crust and smooth the top.
5. Sprinkle sliced almonds on top of the pie.
6. Bake for 35-40 minutes, or until the crust is golden and the filling is bubbly.

This Dairy-Free Cherry Almond Pie is a vibrant, nutty dessert that’s sure to impress. The sweet, tart cherries and the almond butter filling create a rich and flavorful combination, while the almond flour crust adds a delicate, buttery crunch. Whether served as a summer treat or a year-round favorite, this pie is a must-try for anyone looking for a dairy-free indulgence.

Note: More recipes are coming soon!