Dairy Free Pecan Pie

This dairy Free Pecan Pie is perfect for the holidays and year-round and is simple to make.

Dairy free pecan pie is one of my favorite fall desserts along with dairy free pumpkin pie and dairy free sweet potato pie.

I also love how easy it is to make and has less things likely to go wrong than other pies.

If you like this dairy free pecan pie, you may also want to try other fall favorites like my dairy free pumpkin muffins and my dairy free pumpkin bread.

HISTORY OF PECAN PIE

The earliest known recipe for pecan pie is a pecan custard pie recipe published in Harper’s Bazaar in 1886.

However, pecan pie as we know it today supposedly was invented int eh 1930’s by the wife of a corporate sales executive of Karo syrup. 

The makers of Karo described it as a “discovery” of a “new use for corn syrup” and they significantly contributed to popularizing the dessert.

Well-known cookbooks did not include recipes for pecan pie before 1940. Then, in the 1940s and 1950s, it became closely associated with Southern culture.

Blind Baking The Crust

Blind baking is a technique used to help prevent the crust from becoming soggy and has a crisp texture.

How to Blind Bake a crust

1. Cover the crust in the pie pan with baking paper or tin foil
2. Fill it with pie weights, sugar, beans, or pennies and bake at 375°F or 190°C for 30 minutes
3. Remove the filling and bake for another 10 minutes to brown the bottom

BAKING WITH OIL

Baking with oil produces a moister and tenderer texture compared to that of baked goods made with butter.

Cakes, cupcakes, muffins, and quick breads also tend to bake up taller with a better crumb and stay moist and tender much longer than recipes made with butter.

Also, since oil weighs less than butter, baked goods made with oil have a lighter texture than those made with butter.

In addition, butter is usually only 80% fat, whereas oil is 100% fat. As a result, the water that's present in butter strengthens the gluten in the flour, making it more dense and less tender than baked goods made with oil.

Oil is often used in recipes where a lighter and airier texture is desired or in recipes that call for both oil and butter, in order to have the benefits of oil while keeping the butter flavor.

MAKE AHEAD

Yes. You can make this pie 1 to 4 days in advance.

After baking, allow it to completely cool, then cover tightly.

If you are making it more than one day ahead, chill it in the fridge and bring to room temperature before serving.

HOW TO STORE

After baking, allow it to completely cool. Then, cover tightly with plastic wrap or aluminum foil and place in the fridge.

The pie will keep for up to 4 days. After that, it is still safe to eat, but the quality will begin to degrade.

HOW TO FREEZE

After baking, allow it to completely cool.

Then, cover tightly with plastic freezer wrap, aluminum foil, or place in heavy-duty freezer bag.

The pie will keep for 2 or 3 months. After that, it is still safe to eat, but the quality will begin to degrade.

Other Recipes You May Like:

• Dairy Free Gooey Brownies
• Dairy Free Chocolate Chip Cookies
• Sweet Cornbread without Milk
• Dairy Free Rice Krispie Treats
• Dairy Free Apple Pie
• Eggless Pecan Pie
• Pecan Pie without Corn Syrup