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Sundays are the perfect time to gather with loved ones, relax, and indulge in something sweet to cap off the week.
If you’re following a dairy-free diet or simply looking for dessert options that everyone can enjoy, there’s no reason to miss out on classic, comforting pies.
From fruity delights like apple and berry to rich chocolate and creamy coconut, there’s a dairy-free pie for every taste.
Whether you’re baking for a family gathering, holiday, or just because, these 35+ Sunday dairy-free pie recipes will ensure you have plenty of options to satisfy your sweet tooth.
With a variety of flavors and textures, these pies are not only delicious but also incredibly easy to prepare, proving that going dairy-free doesn’t mean sacrificing flavor.
Let’s dive into a collection of mouth-watering, crowd-pleasing pies that are perfect for any Sunday or special occasion.
Each recipe is designed to be as indulgent and comforting as the classic versions, with the added bonus of being completely dairy-free.
35+ Delicious Sunday Dairy-Free Pie Recipes for a Perfect Treat
There you have it—35+ delightful Sunday dairy-free pie recipes that will leave everyone at the table craving more!
From rich chocolate pies to light fruit-filled beauties, these desserts will make your Sundays even sweeter, all without any dairy.
The best part? These recipes cater to various tastes and dietary preferences, ensuring that everyone can enjoy a slice of pie.
Whether you’re a seasoned baker or a beginner in the kitchen, these easy-to-follow recipes will help you create the perfect pie every time.
So, roll up your sleeves, get baking, and treat yourself and your loved ones to these incredible dairy-free pies that are perfect for Sunday or any day of the week!
Dairy-Free Apple Crumble Pie
This Dairy-Free Apple Crumble Pie is a perfect Sunday treat for those looking for a comforting dessert that’s both delicious and easy to make. With a buttery, flaky, dairy-free crust and a sweet, spiced apple filling topped with a crumbly oat topping, this pie is the epitome of cozy fall flavors. It’s an ideal dessert for gatherings, holidays, or simply for a relaxing weekend indulgence. It’s completely dairy-free, but you’ll hardly notice it, thanks to the rich and satisfying texture.
Ingredients:
- For the crust:
- 1 ½ cups all-purpose flour
- 1 tablespoon sugar
- ½ teaspoon salt
- ½ cup dairy-free butter (chilled and cut into cubes)
- 2-4 tablespoons cold water
- For the filling:
- 5-6 medium apples (Granny Smith or Gala work well)
- 2 tablespoons lemon juice
- ½ cup sugar
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- For the crumble topping:
- ¾ cup old-fashioned rolled oats
- ⅓ cup brown sugar
- ¼ cup dairy-free butter (melted)
- ½ cup flour
- ½ teaspoon cinnamon
Instructions:
- Make the crust:
- In a large bowl, combine flour, sugar, and salt.
- Add chilled, cubed dairy-free butter and work it into the flour mixture using a pastry cutter or your fingers until it resembles coarse crumbs.
- Gradually add cold water, 1 tablespoon at a time, until the dough comes together. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for 30 minutes.
- Prepare the filling:
- Peel, core, and slice the apples into thin wedges. Place them in a bowl and toss with lemon juice, sugar, cinnamon, nutmeg, cornstarch, and vanilla extract. Set aside.
- Prepare the crumble topping:
- In a small bowl, combine oats, brown sugar, melted dairy-free butter, flour, and cinnamon. Stir until combined and crumbly.
- Assemble the pie:
- Preheat the oven to 375°F (190°C). Roll out the chilled dough on a floured surface and fit it into a 9-inch pie pan.
- Fill the crust with the apple mixture, and sprinkle the crumble topping evenly over the apples.
- Bake the pie:
- Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
- Cool and serve:
- Let the pie cool for at least an hour before serving. This allows the filling to set, making it easier to slice.
This Dairy-Free Apple Crumble Pie offers a delightful balance of flavors and textures, from the flaky crust to the warm, spiced apples and crunchy topping. It’s perfect for a Sunday afternoon or any occasion where you need a dessert that feels like home. Whether you’re dairy-free or not, this pie is sure to become a favorite. Serve it with a scoop of dairy-free vanilla ice cream or a dollop of coconut whipped cream for the ultimate treat.
Dairy-Free Chocolate Silk Pie
Rich, velvety, and indulgent, this Dairy-Free Chocolate Silk Pie is an absolute crowd-pleaser. The smooth chocolate filling, made without dairy, sits in a buttery, crispy crust and is topped with a light and fluffy whipped coconut cream. It’s an excellent choice for those with dietary restrictions, as it delivers all the chocolatey goodness without compromising on flavor or texture.
Ingredients:
- For the crust:
- 1 ½ cups crushed graham crackers (or dairy-free cookies)
- 2 tablespoons sugar
- ⅓ cup dairy-free butter (melted)
- For the filling:
- 1 ½ cups dairy-free dark chocolate chips
- ¾ cup coconut milk (full-fat, canned)
- 1 tablespoon vanilla extract
- ⅓ cup powdered sugar
- ¼ teaspoon salt
- 1 block silken tofu (12 ounces), drained and blended until smooth
- For the topping:
- 1 can full-fat coconut milk (chilled overnight)
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
Instructions:
- Prepare the crust:
- Preheat the oven to 350°F (175°C).
- In a bowl, combine the crushed graham crackers, sugar, and melted dairy-free butter. Mix until the crumbs are coated.
- Press the mixture into the bottom and sides of a 9-inch pie pan. Bake for 10 minutes, then remove from the oven and allow it to cool completely.
- Make the chocolate filling:
- In a heatproof bowl, melt the dairy-free chocolate chips with coconut milk. Stir until smooth and completely melted. Let the mixture cool for a few minutes.
- In a blender, combine the melted chocolate mixture, silken tofu, powdered sugar, vanilla extract, and salt. Blend until smooth and creamy.
- Pour the filling into the cooled crust and smooth the top with a spatula. Refrigerate for at least 4 hours or until set.
- Prepare the topping:
- Open the chilled can of coconut milk and scoop out the solidified coconut cream into a bowl (reserve the liquid for smoothies or cooking).
- Whip the coconut cream with powdered sugar and vanilla extract until light and fluffy.
- Assemble the pie:
- Once the chocolate filling is set, top the pie with the whipped coconut cream.
- Serve:
- Slice and serve chilled.
This Dairy-Free Chocolate Silk Pie is the ultimate indulgence for chocolate lovers. It combines the creamy richness of chocolate with a crisp, buttery crust and a luxurious coconut cream topping, all without any dairy. This pie is guaranteed to impress your guests and make any Sunday feel like a special occasion. The combination of flavors and textures makes it a perfect dessert for a family dinner or a cozy weekend gathering.
Dairy-Free Lemon Meringue Pie
Bright, tangy, and refreshingly citrusy, this Dairy-Free Lemon Meringue Pie is an ideal dessert for sunny Sundays or whenever you crave a zesty treat. The tart lemon filling, made without dairy, is perfectly complemented by a light, fluffy meringue topping. With a homemade dairy-free pie crust, this dessert is as satisfying to make as it is to eat.
Ingredients:
- For the crust:
- 1 ½ cups all-purpose flour
- 1 tablespoon sugar
- ½ teaspoon salt
- ½ cup dairy-free butter (cold and cubed)
- 2-4 tablespoons cold water
- For the lemon filling:
- 1 ½ cups water
- 1 cup sugar
- ¼ cup cornstarch
- ½ teaspoon turmeric (for color)
- 1 cup fresh lemon juice (about 4 lemons)
- 1 tablespoon lemon zest
- ½ teaspoon vanilla extract
- ¼ cup dairy-free butter (cubed)
- For the meringue:
- 3 egg whites (room temperature)
- ½ teaspoon cream of tartar
- ¾ cup sugar
- 1 teaspoon vanilla extract
Instructions:
- Prepare the crust:
- Preheat the oven to 375°F (190°C).
- In a food processor, combine flour, sugar, and salt. Add the cold, cubed dairy-free butter and pulse until the mixture resembles coarse crumbs.
- Slowly add cold water, one tablespoon at a time, until the dough comes together. Wrap the dough in plastic wrap and chill for at least 30 minutes.
- Roll the dough out on a floured surface, fit it into a pie pan, and trim the edges. Prick the bottom with a fork and bake for 12-15 minutes, or until golden brown. Let the crust cool.
- Make the lemon filling:
- In a saucepan, whisk together the sugar, cornstarch, and turmeric. Gradually add water and cook over medium heat, stirring constantly, until the mixture thickens.
- Once thickened, remove from heat and whisk in the lemon juice, zest, and vanilla. Stir in the dairy-free butter until smooth.
- Pour the lemon mixture into the cooled pie crust and set aside.
- Make the meringue:
- In a clean bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually add sugar and vanilla, beating until stiff peaks form.
- Assemble the pie:
- Spoon the meringue over the lemon filling, spreading it evenly to the edges to seal the filling inside.
- Bake the pie at 350°F (175°C) for 10-12 minutes, or until the meringue is golden brown.
- Cool and serve:
- Let the pie cool for at least an hour before slicing to allow the filling to set.
This Dairy-Free Lemon Meringue Pie offers the perfect combination of tangy lemon filling, light meringue, and a buttery crust, all without dairy. It’s an
Dairy-Free Pumpkin Pie
This Dairy-Free Pumpkin Pie is the quintessential fall dessert, with its smooth and creamy filling made from pureed pumpkin and warm spices. The dairy-free version doesn’t skimp on flavor or texture and boasts a rich, velvety consistency. Paired with a perfectly flaky crust, it’s an ideal dessert for Thanksgiving, cozy Sunday afternoons, or anytime you’re craving a comforting pie.
Ingredients:
- For the crust:
- 1 ½ cups all-purpose flour
- 1 tablespoon sugar
- ½ teaspoon salt
- ½ cup dairy-free butter (cold and cubed)
- 2-4 tablespoons ice water
- For the filling:
- 2 cups canned pumpkin puree (or roasted fresh pumpkin)
- 1 cup coconut milk (full-fat)
- ¾ cup brown sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 3 large eggs
- ½ teaspoon vanilla extract
- For the topping:
- 1 cup coconut cream (chilled)
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions:
- Make the crust:
- Preheat the oven to 375°F (190°C).
- In a food processor, combine the flour, sugar, and salt. Add the cubed dairy-free butter and pulse until the mixture resembles coarse crumbs.
- Slowly add the ice water, one tablespoon at a time, until the dough comes together. Wrap it in plastic wrap and chill for at least 30 minutes.
- Roll out the dough and fit it into a 9-inch pie pan. Trim the edges and prick the bottom with a fork. Bake for 10-12 minutes, then remove from the oven and let cool.
- Prepare the filling:
- In a large mixing bowl, whisk together the pumpkin puree, coconut milk, brown sugar, cinnamon, ginger, nutmeg, and cloves until smooth.
- Add the eggs, one at a time, whisking after each addition. Stir in the vanilla extract until combined.
- Pour the filling into the prepared crust and smooth the top.
- Bake the pie:
- Bake the pie at 375°F (190°C) for 45-50 minutes, or until the filling is set and a toothpick inserted into the center comes out clean.
- Prepare the topping:
- Whip the chilled coconut cream with powdered sugar and vanilla extract until it forms stiff peaks.
- Serve:
- Allow the pie to cool completely before serving. Top with whipped coconut cream just before serving.
This Dairy-Free Pumpkin Pie is the ultimate comfort food dessert for the fall season. The spiced pumpkin filling is rich and creamy, while the coconut cream topping adds a lovely lightness and sweetness. Whether you’re hosting a holiday dinner or enjoying a quiet Sunday, this pie will undoubtedly become a family favorite. It’s the perfect combination of flavors and textures that will leave everyone coming back for a second slice!
Dairy-Free Cherry Pie
This Dairy-Free Cherry Pie is a vibrant and mouthwatering dessert featuring a sweet, tart cherry filling nestled in a perfectly flaky, buttery crust. It’s the kind of pie that feels like a celebration, whether you’re serving it at a family dinner, a summer gathering, or any Sunday dessert craving. The best part? It’s entirely dairy-free, but still full of rich flavor and texture.
Ingredients:
- For the crust:
- 2 ½ cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 cup dairy-free butter (cold and cubed)
- 5-7 tablespoons ice water
- For the filling:
- 4 cups fresh or frozen cherries (pitted)
- 1 cup sugar
- ¼ cup cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- 1 tablespoon dairy-free butter (optional)
Instructions:
- Make the crust:
- In a large bowl, mix the flour, sugar, and salt. Add the cold, cubed dairy-free butter and work it into the dry ingredients until the mixture resembles coarse crumbs.
- Gradually add the ice water, one tablespoon at a time, until the dough comes together. Divide the dough in half, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Roll out one portion of the dough on a floured surface and fit it into a 9-inch pie pan. Roll out the second portion to form the top crust. Set aside.
- Prepare the filling:
- In a medium saucepan, combine the cherries, sugar, cornstarch, lemon juice, and vanilla extract. Cook over medium heat, stirring constantly, until the mixture thickens and becomes bubbly.
- Remove from heat and stir in almond extract and dairy-free butter for extra richness, if desired.
- Assemble the pie:
- Preheat the oven to 375°F (190°C).
- Pour the cherry filling into the prepared bottom crust. Cover with the top crust, pinching the edges to seal. Cut a few slits in the top to allow steam to escape.
- Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
- Cool and serve:
- Allow the pie to cool for at least an hour before slicing to let the filling set.
This Dairy-Free Cherry Pie is a vibrant and delicious dessert that brings together sweet and tart cherries with a perfectly flaky, dairy-free crust. It’s a delightful treat for any occasion, whether you’re serving it at a picnic, a holiday dinner, or just a cozy Sunday meal. The balance of flavors in this pie will satisfy anyone, dairy-free or not, and it’s guaranteed to be a crowd favorite!
Dairy-Free Key Lime Pie
This Dairy-Free Key Lime Pie is a tropical, tart dessert that brings a refreshing twist to your typical Sunday pie. With a zesty lime filling made from coconut milk and a crunchy, dairy-free graham cracker crust, it’s the perfect dessert for those who love citrusy sweets. The creamy coconut topping makes it even more indulgent without using any dairy. It’s easy to make, yet always impresses!
Ingredients:
- For the crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup sugar
- ¼ cup dairy-free butter (melted)
- For the filling:
- 1 ½ cups coconut milk (full-fat, canned)
- 1 can (14 oz) sweetened condensed coconut milk
- ½ cup fresh lime juice (about 4-5 limes)
- 1 tablespoon lime zest
- 3 large egg yolks
- For the topping:
- 1 cup coconut cream (chilled)
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions:
- Prepare the crust:
- Preheat the oven to 350°F (175°C).
- In a bowl, combine graham cracker crumbs, sugar, and melted dairy-free butter. Press the mixture into the bottom and sides of a 9-inch pie pan.
- Bake for 10 minutes, then remove and set aside to cool.
- Make the filling:
- In a medium saucepan, whisk together the coconut milk, sweetened condensed coconut milk, lime juice, lime zest, and egg yolks. Cook over medium heat, stirring constantly until the mixture thickens, about 8-10 minutes.
- Pour the filling into the cooled crust and smooth the top. Refrigerate for at least 4 hours or until set.
- Prepare the topping:
- Whip the chilled coconut cream with powdered sugar and vanilla extract until it forms stiff peaks.
- Assemble and serve:
- Once the pie is set, top with whipped coconut cream before serving. Garnish with additional lime zest or slices if desired.
This Dairy-Free Key Lime Pie brings the refreshing tang of limes together with the smooth creaminess of coconut, making it the perfect tropical dessert for any occasion. The crunchy graham cracker crust and coconut cream topping add layers of texture and richness to each bite. Whether you’re enjoying a sunny Sunday or hosting a summer gathering, this pie is sure to leave everyone satisfied with its bold, citrusy flavor.
Dairy-Free Apple Pie
This Dairy-Free Apple Pie is a classic dessert that never goes out of style. With a spiced apple filling that’s both sweet and tart, nestled in a flaky, buttery dairy-free crust, it’s the perfect comfort food for any occasion. The combination of cinnamon, nutmeg, and a hint of lemon juice elevates the apples, while the dairy-free butter ensures the crust is perfectly tender and delicious. Whether served with a scoop of dairy-free vanilla ice cream or enjoyed on its own, this pie is a guaranteed crowd-pleaser.
Ingredients:
- For the crust:
- 2 ½ cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 cup dairy-free butter (cold and cubed)
- 4-6 tablespoons ice water
- For the filling:
- 6-7 medium apples (such as Granny Smith or Honeycrisp), peeled and sliced
- ¾ cup granulated sugar
- 2 tablespoons brown sugar
- 2 tablespoons cornstarch
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 tablespoon lemon juice
- ½ teaspoon vanilla extract
- Pinch of salt
- For the topping (optional):
- 1 tablespoon dairy-free butter, cubed
- 1 tablespoon granulated sugar (for sprinkling)
Instructions:
- Make the crust:
- In a large bowl, mix the flour, sugar, and salt. Add the cold, cubed dairy-free butter and cut it into the dry ingredients until the mixture resembles coarse crumbs.
- Gradually add the ice water, one tablespoon at a time, until the dough comes together. Divide the dough in half, wrap each piece in plastic wrap, and refrigerate for at least 30 minutes.
- Roll out one portion of the dough to fit a 9-inch pie pan. Roll out the second portion for the top crust.
- Prepare the filling:
- In a large bowl, toss the sliced apples with both sugars, cornstarch, cinnamon, nutmeg, lemon juice, vanilla extract, and a pinch of salt.
- Pour the apple mixture into the prepared bottom crust, and dot the filling with cubes of dairy-free butter. Cover with the top crust, pinching the edges to seal. Cut a few slits in the top to allow steam to escape.
- Bake the pie:
- Preheat the oven to 375°F (190°C).
- Bake the pie for 50-60 minutes, or until the crust is golden brown and the filling is bubbling.
- Serve:
- Let the pie cool for at least 2 hours before slicing. If desired, sprinkle with a bit of sugar before serving.
This Dairy-Free Apple Pie is the ultimate fall dessert, with its tender, spiced apples wrapped in a perfectly flaky, dairy-free crust. Whether you’re enjoying it on a cozy Sunday or sharing it with friends at a dinner party, this pie offers a warm, comforting slice of tradition. The mix of spices and the sweetness of the apples make it irresistible, and the dairy-free version ensures that everyone can enjoy it without missing out on flavor or texture.
Dairy-Free Chocolate Cream Pie
This Dairy-Free Chocolate Cream Pie is a decadent dessert that combines the richness of chocolate with the lightness of a creamy filling. The luscious dairy-free chocolate custard is smooth and velvety, sitting on top of a crunchy, buttery dairy-free pie crust. Topped with a generous dollop of whipped coconut cream, it’s an indulgent treat that’s sure to impress. Perfect for chocolate lovers or those following a dairy-free lifestyle, this pie delivers all the creamy chocolate goodness you crave.
Ingredients:
- For the crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup sugar
- ¼ cup dairy-free butter (melted)
- For the filling:
- 1 ½ cups coconut milk (full-fat)
- 1 cup dairy-free dark chocolate chips
- ½ cup sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- Pinch of salt
- For the topping:
- 1 cup coconut cream (chilled)
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions:
- Prepare the crust:
- Preheat the oven to 350°F (175°C).
- In a bowl, combine graham cracker crumbs, sugar, and melted dairy-free butter. Press the mixture into the bottom and up the sides of a 9-inch pie pan.
- Bake the crust for 8-10 minutes, then remove and allow it to cool completely.
- Make the filling:
- In a medium saucepan, whisk together coconut milk, sugar, cornstarch, and a pinch of salt. Cook over medium heat, stirring constantly until the mixture thickens and comes to a gentle boil.
- Once thickened, remove from heat and stir in the dairy-free chocolate chips and vanilla extract. Stir until the chocolate melts and the mixture becomes smooth.
- Pour the chocolate filling into the cooled crust and smooth the top. Refrigerate for at least 4 hours or until fully set.
- Prepare the topping:
- Whip the chilled coconut cream with powdered sugar and vanilla extract until stiff peaks form.
- Serve:
- Once the pie is set, top with the whipped coconut cream and serve. Optionally, garnish with chocolate shavings or cocoa powder.
This Dairy-Free Chocolate Cream Pie is the epitome of indulgence, offering a smooth and silky chocolate filling topped with fluffy coconut cream. It’s the perfect dessert for chocolate lovers who need a dairy-free option, and it’s just as satisfying as any traditional chocolate cream pie. The crunchy graham cracker crust adds a delightful contrast to the rich, creamy filling. It’s a showstopper for any occasion and will surely delight anyone who takes a bite.
Dairy-Free Lemon Meringue Pie
This Dairy-Free Lemon Meringue Pie combines the tart brightness of lemon with a fluffy, golden meringue topping, all nestled in a buttery, dairy-free crust. The lemon filling is rich and tangy, providing the perfect balance of sweetness and citrus. Topped with a billowy meringue that bakes to a crisp golden brown, this pie is a delightful treat for any occasion. Whether you’re hosting a dinner party or simply treating yourself to a dessert, this dairy-free version of a classic lemon meringue pie is sure to impress.
Ingredients:
- For the crust:
- 2 ½ cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 cup dairy-free butter (cold and cubed)
- 4-6 tablespoons ice water
- For the filling:
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1 ½ cups water
- ½ cup fresh lemon juice (about 3-4 lemons)
- 2 teaspoons lemon zest
- 3 large egg yolks
- 2 tablespoons dairy-free butter (optional)
- For the meringue:
- 3 large egg whites
- ¼ teaspoon cream of tartar
- ½ cup granulated sugar
Instructions:
- Make the crust:
- In a large bowl, combine the flour, sugar, and salt. Add the cold, cubed dairy-free butter and cut it into the dry ingredients until the mixture resembles coarse crumbs.
- Gradually add the ice water, one tablespoon at a time, until the dough comes together. Divide the dough in half, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Roll out one portion of the dough to fit a 9-inch pie pan. Roll out the second portion for the top crust.
- Make the filling:
- In a medium saucepan, whisk together the sugar, cornstarch, and water. Cook over medium heat until the mixture thickens and starts to bubble.
- In a small bowl, whisk the egg yolks. Gradually whisk in a little of the hot sugar mixture to temper the yolks, then add the yolks to the saucepan. Continue to cook for 2-3 minutes until thickened.
- Remove from heat and stir in the lemon juice, lemon zest, and dairy-free butter, if using. Pour the lemon filling into the prepared crust.
- Make the meringue:
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add the sugar and continue beating until stiff peaks form.
- Assemble the pie:
- Spread the meringue over the lemon filling, ensuring it touches the edges of the crust to prevent shrinkage. Bake for 10-12 minutes, or until the meringue is golden brown.
- Serve:
- Let the pie cool completely before slicing.
This Dairy-Free Lemon Meringue Pie brings a zesty lemon filling together with a fluffy, golden meringue, making it the perfect balance of tart and sweet. The dairy-free crust is just as flaky and delicious as a traditional one, and the lemon filling has the perfect amount
Dairy-Free Pumpkin Pie
This Dairy-Free Pumpkin Pie offers the perfect blend of spices and creamy texture without any dairy. The rich, spiced pumpkin filling is made with coconut milk to give it a velvety smooth texture, and the dairy-free pie crust ensures that those with dietary restrictions can still enjoy a slice of this classic fall favorite. With a perfect balance of cinnamon, nutmeg, and clove, this pie is as comforting as it is delicious. It’s an ideal choice for holiday gatherings or a cozy Sunday treat.
Ingredients:
- For the crust:
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- 1/3 cup coconut oil (solidified)
- 4-6 tablespoons ice water
- For the filling:
- 1 (15 oz) can pumpkin puree
- 1 cup coconut milk (full-fat)
- 2/3 cup brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 teaspoon vanilla extract
- 3 large eggs
- Pinch of salt
Instructions:
- Make the crust:
- Preheat the oven to 375°F (190°C).
- In a food processor, combine the flour and salt. Add the solid coconut oil and pulse until the mixture resembles coarse crumbs.
- Slowly add ice water, one tablespoon at a time, until the dough comes together. Shape the dough into a disc, wrap it in plastic wrap, and chill for 30 minutes.
- Roll the dough out to fit a 9-inch pie pan. Press it into the pan and trim any excess dough. Bake for 10-12 minutes or until lightly golden, then remove from the oven and cool.
- Make the filling:
- In a large bowl, whisk together the pumpkin puree, coconut milk, brown sugar, cinnamon, ginger, nutmeg, cloves, vanilla extract, eggs, and a pinch of salt until smooth and well-combined.
- Pour the pumpkin filling into the cooled pie crust.
- Bake the pie:
- Bake the pie for 50-60 minutes or until the filling is set and a knife inserted into the center comes out clean.
- Allow the pie to cool completely before serving.
- Serve:
- Serve the pie with a dollop of dairy-free whipped cream for extra indulgence.
This Dairy-Free Pumpkin Pie is the perfect fall dessert, with its creamy, spiced filling and buttery coconut crust. It’s a crowd-pleasing treat that allows everyone to enjoy the flavors of pumpkin without any dairy. Whether for Thanksgiving or a cozy family gathering, this pie is sure to be the star of the table. It’s easy to make, rich in flavor, and completely satisfying.
Dairy-Free Cherry Pie
Dairy-Free Cherry Pie is a sweet and tart dessert that brings the flavor of summer to any occasion. The juicy, slightly tart cherries are balanced with a sweet filling, all encased in a golden, flaky, dairy-free crust. Whether you use fresh or frozen cherries, this pie is bursting with fruity flavor and perfect for any celebration. It’s a classic American dessert with a dairy-free twist, offering the same richness and satisfaction without compromising taste.
Ingredients:
- For the crust:
- 2 ½ cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 cup dairy-free butter (cold and cubed)
- 4-6 tablespoons ice water
- For the filling:
- 4 cups fresh or frozen pitted cherries
- ¾ cup sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- Pinch of salt
- For the topping:
- 1 tablespoon dairy-free butter (optional)
Instructions:
- Make the crust:
- In a large bowl, combine the flour, sugar, and salt. Add the cold dairy-free butter and cut it into the dry ingredients until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, until the dough comes together. Divide the dough in half, wrap each piece in plastic wrap, and refrigerate for at least 30 minutes.
- Roll out one portion of the dough to fit a 9-inch pie pan. Roll out the second portion for the top crust.
- Prepare the filling:
- In a large bowl, combine the cherries, sugar, cornstarch, lemon juice, vanilla extract, and a pinch of salt. Stir until the cherries are well coated.
- Assemble the pie:
- Pour the cherry mixture into the prepared bottom crust, and dot with dairy-free butter if desired. Cover with the top crust and seal the edges by pinching them together.
- Cut a few slits in the top crust to allow steam to escape.
- Bake the pie:
- Preheat the oven to 375°F (190°C).
- Bake the pie for 45-55 minutes, or until the crust is golden and the filling is bubbly.
- Serve:
- Let the pie cool for at least 1 hour before serving.
Dairy-Free Cherry Pie is a delightful dessert bursting with the sweet and tart flavors of fresh cherries. The crisp, flaky crust perfectly complements the rich, juicy filling, and the dairy-free version ensures everyone can enjoy this beloved pie. Whether you’re making it for a holiday or a weekend treat, this pie is sure to become a family favorite.
Dairy-Free Coconut Cream Pie
Dairy-Free Coconut Cream Pie is a creamy, tropical dessert with a rich coconut filling and a fluffy, coconut-scented meringue. The dairy-free custard is made with coconut milk, giving it a luscious texture and deep coconut flavor. Paired with a crunchy pie crust and topped with a coconut meringue, this pie is a perfect treat for those who love the tropical flavors of coconut. It’s a showstopper dessert that’s rich, indulgent, and satisfying.
Ingredients:
- For the crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup sugar
- 1/3 cup melted coconut oil
- For the filling:
- 2 cups full-fat coconut milk
- ¾ cup sugar
- 4 large egg yolks
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 cup shredded coconut (unsweetened)
- Pinch of salt
- For the meringue:
- 3 large egg whites
- ¼ teaspoon cream of tartar
- ½ cup sugar
- 1 teaspoon vanilla extract
Instructions:
- Make the crust:
- Preheat the oven to 350°F (175°C).
- Combine graham cracker crumbs, sugar, and melted coconut oil in a bowl. Press the mixture into the bottom and up the sides of a 9-inch pie pan.
- Bake for 8-10 minutes until lightly golden. Remove from the oven and allow to cool.
- Prepare the filling:
- In a saucepan, whisk together coconut milk, sugar, and cornstarch over medium heat. Cook until the mixture thickens and comes to a boil.
- In a separate bowl, whisk the egg yolks, then slowly add the hot coconut milk mixture to the yolks to temper them.
- Return the mixture to the saucepan and cook for another 2-3 minutes until thickened.
- Stir in the vanilla extract, shredded coconut, and salt. Pour the filling into the cooled crust.
- Make the meringue:
- Preheat the oven to 350°F (175°C).
- In a large bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add sugar and continue beating until stiff peaks form. Stir in vanilla extract.
- Assemble the pie:
- Spread the meringue over the coconut filling, making sure to seal the edges to prevent shrinking.
- Bake the pie:
- Bake for 10-12 minutes, or until the meringue is golden brown. Let the pie cool completely before serving.
This Dairy-Free Coconut Cream Pie is a luxurious treat that brings the tropical flavors of coconut together with a creamy, dreamy filling and a crisp, golden crust. Topped with a light and airy meringue, it’s a dessert that feels indulgent but can be made without dairy. Perfect for any special occasion, this pie is sure to wow your guests and leave them wanting more.
Dairy-Free Apple Pie
Dairy-Free Apple Pie is a comforting dessert that captures the essence of fall. Packed with sweet and tart apples, a touch of cinnamon, and a perfectly flaky, dairy-free crust, this pie is a delicious treat for any occasion. The filling is both juicy and spiced, with the apples softening to perfection as they bake. With a buttery dairy-free crust that holds everything together, this classic pie offers all the flavor of a traditional apple pie, without the dairy.
Ingredients:
- For the crust:
- 2 ½ cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 cup cold dairy-free butter (cubed)
- 4-6 tablespoons ice water
- For the filling:
- 6 cups peeled and sliced apples (a mix of tart and sweet apples like Granny Smith and Honeycrisp)
- ¾ cup sugar
- 1 tablespoon lemon juice
- 2 tablespoons cornstarch
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Pinch of salt
- For the top:
- 1 tablespoon dairy-free milk (for brushing)
- 1 tablespoon sugar (for sprinkling)
Instructions:
- Make the crust:
- In a large bowl, combine the flour, sugar, and salt. Add the cold dairy-free butter and cut it into the flour mixture using a pastry cutter or fork until it resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, until the dough comes together. Shape the dough into a disc, wrap it in plastic wrap, and chill for at least 30 minutes.
- Roll out one portion of the dough to fit a 9-inch pie pan. Roll out the second portion for the top crust.
- Prepare the filling:
- In a large bowl, toss the sliced apples with lemon juice, sugar, cornstarch, cinnamon, nutmeg, and a pinch of salt until the apples are evenly coated.
- Assemble the pie:
- Pour the apple filling into the prepared bottom crust. Place the top crust over the apples and crimp the edges together. Cut a few slits in the top crust to allow steam to escape.
- Brush the top with dairy-free milk and sprinkle with sugar.
- Bake the pie:
- Preheat the oven to 375°F (190°C).
- Bake the pie for 45-55 minutes, or until the crust is golden brown and the filling is bubbling.
- Let the pie cool before serving.
Dairy-Free Apple Pie is a delightful dessert that brings together the sweet and tart flavors of apples with the warmth of cinnamon and nutmeg. The buttery, flaky dairy-free crust pairs perfectly with the juicy apple filling, making this pie a comforting treat for any time of year. Whether served at a holiday gathering or as an everyday dessert, this pie will always be a crowd-pleaser.
Dairy-Free Key Lime Pie
Dairy-Free Key Lime Pie is a tangy and refreshing dessert that’s perfect for a summer gathering or any time you’re craving a zesty, creamy treat. Made with dairy-free cream cheese and coconut milk, this pie has the smooth, velvety texture you love from a traditional key lime pie, but without any dairy. The tart lime filling is complemented by a buttery, graham cracker crust and topped with a light coconut whipped cream. It’s simple, refreshing, and absolutely delicious.
Ingredients:
- For the crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup sugar
- ⅓ cup dairy-free butter (melted)
- For the filling:
- 8 oz dairy-free cream cheese (such as cashew-based)
- 1 can (14 oz) full-fat coconut milk
- ½ cup lime juice (freshly squeezed)
- 1 tablespoon lime zest
- 1/3 cup sugar
- 2 teaspoons agar agar powder (or cornstarch for thickening)
- For the topping:
- 1 can (14 oz) coconut cream (chilled)
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions:
- Make the crust:
- Preheat the oven to 350°F (175°C).
- In a medium bowl, combine graham cracker crumbs, sugar, and melted dairy-free butter. Mix until well combined.
- Press the mixture into the bottom of a 9-inch pie pan, making sure to pack it down evenly.
- Bake for 10-12 minutes, or until lightly golden. Remove from the oven and set aside to cool.
- Prepare the filling:
- In a blender or food processor, combine the dairy-free cream cheese, coconut milk, lime juice, lime zest, sugar, and agar agar powder. Blend until smooth.
- Pour the filling into the cooled graham cracker crust, smoothing the top with a spatula.
- Chill the pie:
- Refrigerate the pie for at least 4 hours, or until the filling has set and become firm.
- Make the topping:
- Whip the chilled coconut cream with powdered sugar and vanilla extract until soft peaks form.
- Spread the whipped coconut cream on top of the pie before serving.
- Serve:
- Slice and serve chilled, garnished with additional lime zest if desired.
Dairy-Free Key Lime Pie is a refreshing and tangy dessert that’s perfect for anyone who loves the classic key lime flavor without the dairy. The coconut milk and dairy-free cream cheese provide the creamy texture that makes this pie so irresistible, while the coconut whipped cream topping adds a light and airy finish. It’s the perfect dessert to enjoy on a warm day or any time you want something sweet and tart.
Dairy-Free Chocolate Cream Pie
Dairy-Free Chocolate Cream Pie is a decadent dessert that’s rich, smooth, and chocolatey, with a silky filling that will satisfy any chocolate lover. Made with dairy-free ingredients, including coconut milk and a dairy-free butter, the filling has a velvety texture that pairs perfectly with a crisp, buttery crust. Topped with dairy-free whipped cream and shaved chocolate, this pie is indulgent without being overwhelming. It’s perfect for a special occasion or whenever you need a comforting treat.
Ingredients:
- For the crust:
- 1 ½ cups chocolate cookie crumbs
- ¼ cup sugar
- ⅓ cup dairy-free butter (melted)
- For the filling:
- 2 cups full-fat coconut milk
- ½ cup sugar
- 1 teaspoon vanilla extract
- ½ cup cocoa powder
- 4 tablespoons cornstarch
- ¼ teaspoon salt
- 4 oz dairy-free chocolate (chopped)
- For the topping:
- 1 can (14 oz) coconut cream (chilled)
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Shaved chocolate (for garnish)
Instructions:
- Make the crust:
- Preheat the oven to 350°F (175°C).
- In a bowl, combine the chocolate cookie crumbs, sugar, and melted dairy-free butter. Mix until well combined.
- Press the mixture into the bottom of a 9-inch pie pan and bake for 10-12 minutes until the crust is firm. Let cool.
- Prepare the filling:
- In a saucepan, combine coconut milk, sugar, cocoa powder, cornstarch, and salt over medium heat. Stir constantly until the mixture thickens and comes to a boil.
- Remove from heat and add the chopped dairy-free chocolate and vanilla extract. Stir until the chocolate is melted and smooth.
- Pour the chocolate filling into the cooled crust and smooth the top. Refrigerate for at least 3 hours until the filling is set.
- Make the topping:
- Whip the chilled coconut cream with powdered sugar and vanilla extract until soft peaks form.
- Spread the whipped coconut cream over the set chocolate filling.
- Serve:
- Garnish with shaved chocolate before serving.
Dairy-Free Chocolate Cream Pie is the ultimate indulgence for any chocolate lover. The rich, velvety filling made from coconut milk and dairy-free chocolate is perfectly balanced by the crisp, chocolatey crust and topped with creamy coconut whipped cream. It’s a decadent treat that’s sure to impress at any dinner party or special occasion.
Note: More recipes are coming soon!
