Classic Dairy-Free Pecan Pie

By srumbel

This recipe has been adapted from the pecan pie experts: The American Pecan Council. This pie can be made 1 day ahead and refrigerated overnight. But allow the pie to come to room temperature before serving.
from godairyfree.com

Ingredients

• 1 batch dairy-free pie dough for a 9-inch crust (gluten-free optional)
• 1/3 cup melted dairy-free buttery spread
• 1 cup golden syrup or cane syrup (see Sweetener Note below)
• 1 cup light brown sugar (can sub coconut sugar for less sweet)
• 2 teaspoons vanilla extract
• 3 large eggs, lightly beaten (see post above for egg-free options)
• 1/2 teaspoon salt
• 2 1/2 cups raw pecan halves

Details

Preparation time 15mins
Cooking time 85mins

Preparation

Step 1

Place a baking sheet in your oven, and preheat your oven to 350ºF.
Line a 9-inch pie dish with the rolled out pie dough. Carefully press it into edges and up the sides. Use your fingers or fork to create a decorative edge.
In a large bowl, whisk together the melted buttery spread, liquid sweetener, brown sugar, and vanilla. Add the eggs and salt, and whisk until the mixture is well combined. Fold in the pecan halves.
Pour the pecan mixture into your prepared pie crust and even it out with a spatula.
Cover the edge of the pie crust with aluminum foil to prevent burning.
Place the pie on the preheated baking sheet in the oven. Bke for 60 to 70 minutes, or until the pie is set in the center.
Let the pie cool completely before serving or chilling.

Serves: 1 (9-inch) pie

Notes
Sweetener Note: You can use light corn syrup for the liquid sweetener, if preferred. Other liquid sweeteners, like honey or brown rice syrup, will also work, but will have a more pronounced flavor. You can also make your own liquid sweetener with a golden syrup recipe or cane syrup recipe.