Dairy-Free Lemon Pecan Pie
What’s better than traditional pecan pie? Lemon pecan pie! The lemon is oh-so-subtle, but it cuts the intense sweetness of the typical pecan pie. Because it’s so rich, pecan pie isn’t typically my first dessert course during the holidays. However, this dairy-free lemon pecan pie was a game changer for me! With it on the dessert table, I have to seriously debate which pie I hit first. The lemon pecan pie? The pumpkin? Or the cherry? How about a little of all three?
This is an easy pie to whip together. You simply whisk the ingredients until blended and then pour into an unbaked pie shell, cover the crust with a pie shield or tent it with foil and then bake. If you’re looking for a delicious dairy-free pie crust recipe, click on over.
This pie is perfect for Thanksgiving, Christmas or any other holiday (I typically wanted my mom’s pie over a cake for my birthday as a kid).
It truly tastes best to use fresh lemon juice and lemon zest, but if you forgot it at the store or just don’t want to mess with it, you can use lemon juice out of a bottle and substitute the 2 tsp of lemon juice for 1 tsp of lemon extract.
Save it/pin it! And let me know if you have any questions, comments and/or make it! I’d love to hear from you.
Dairy-Free Lemon Pecan Pie
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 1/2 cups sugar
- 1/3 cup vegan butter, melted (I use Earth Balance buttery sticks; use soy-free version if have soy allergy)
- 1 Tbsp fresh lemon juice
- 2 tsp fresh lemon zest (or 1 tsp lemon extract)
- 1 cup 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
