Kitchen Gone Rogue

Dairy-Free Lemon Pecan Pie

Love pecan pie? You’ll want to try this lemon pecan pie. The lemon is oh-so-subtle, but it cuts the intense sweetness of the typical pecan pie. Your friends and family will be asking for the recipe, for sure!

CourseDessert
CuisineDairy-Free, soy-free

Servings

8-10servings

Servings

8-10servings

Ingredients

1 8 inch unbaked pie shell (click the link in recipe notes for Kitchen Gone Rogue’s dairy-free pie crust recipe)
3 eggs, beaten
1 1/2cups sugar
1/3cup vegan butter, melted (I use Earth Balance buttery sticks; use soy-free version if have soy allergy)
1Tbsp fresh lemon juice
2tsp fresh lemon zest(or 1 tsp lemon extract)
1cup rough chopped pecans

Instructions

Preheat oven to 315 degrees F
Mix all the ingredients together
Pour into unbaked pie shell
Cover crust edges with a pie shield or by “tenting” alum foil
Bake at 315 degrees for 1 hour 15 minutes

Recipe Notes

Get the Kitchen Gone Rogue Dairy-Free Pie Crust Recipe

© Kitchen Gone Rogue. www.kitchengonerogue.com

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