Tastes Like Food

Superb Pecan Pie

November 25th, 2007 · by Bacon Is Good · No Comments · Dairy-free, Dessert, Holiday, Recipe

I made two pies for Thanksgiving: Sweet Potato + Butternut Squash Pie on the left, and Pecan Pie on the right. Pecan Pie was a first for me. It was surprisingly easy and was a smashing success. (The other pie was okay, but slightly undercooked, despite lengthening the cook time by 50%). The Pecan Pie flavor is light, fresh and not sticky sweet because it doesn’t use any corn syrup. It’s a recipe I adapted from Elaine Helms at All Recipes. You can make it dairy free!

Holiday Pies

Slice of Dairy Free Pecan Pie

Pecan Pie Filling Ingredients:

  • 1 cup light brown sugar
  • 1/4 cup white sugar
  • 1/2 cup Earth Balance (or butter), melted
  • 2 eggs, room temperature
  • 1 tablespoon all-purpose flour
  • 1 tablespoon Rice Milk or Almond Milk (or cow’s milk)
  • 1 teaspoon vanilla extract
  • 1 1/4 cup chopped pecans, as fresh as you can find

Directions:

  1. Preheat oven to 400°
  2. In a large bowl, beat eggs until foamy (about 5 minutes). Then stir in melted Earth Balance.
  3. Stir in the brown sugar, white sugar and the flour; mix well.
  4. Last add the milk, vanilla and nuts.
  5. Pour into an unbaked 9-in pie shell. (I like to use a dairy-free whole wheat pie shell by Wholly Wholesome. You can find it at health food stores in the frozen section.)
  6. Bake in preheated oven for 10 minutes at 400°, then reduce temperature to 350° and bake for 40-45 minutes, or until done.
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