Dairy-Free Lemon Pecan Pie Recipe: Zesty, Nutty Dessert

What’s better than traditional pecan pie? Lemon pecan pie. The lemon flavor is subtle but bright, cutting through the usual cloying sweetness of classic pecan pie. Because pecan pie can be very rich, it isn’t always my first choice during holiday dessert rounds. This dairy-free lemon pecan pie changed that for me — when it’s on the table I have to decide: lemon pecan, pumpkin, or cherry? Sometimes I take a small slice of each.

This pie is simple to make. Whisk the ingredients together until combined, pour the filling into an unbaked pie shell, shield the crust edges with a pie shield or tent them with foil, and bake. If you need a dairy-free pie crust, use the recipe referenced in the notes for a flaky, reliable crust.

This pie is ideal for Thanksgiving, Christmas, birthdays, or any celebration where a memorable dessert is welcome.

Fresh lemon juice and zest give the best flavor. If you don’t have fresh lemons, bottled lemon juice will work and you can replace the zest with 1 teaspoon lemon extract instead of 2 teaspoons of fresh zest.

Save or pin this recipe, and feel free to share questions or feedback if you make it — I’d love to hear how it turns out!

Dairy-Free Lemon Pecan Pie

Kelly Kirkendoll

If you love pecan pie, try this lemon variation. The lemon is subtle but bright, balancing the pie’s sweetness so it’s rich without being heavy. Friends and family will ask for the recipe.

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Course
Dessert

Cuisine
Dairy-Free, soy-free

Servings
8 servings

Ingredients

• 1
  8-inch unbaked pie shell (use a dairy-free crust if needed)
• 3
  eggs, beaten
• 1 1/2
  cups
  sugar
• 1/3
  cup
  vegan butter, melted (use a soy-free brand if needed)
• 1
  Tbsp
  fresh lemon juice
• 2
  tsp
  fresh lemon zest
  (or 1 tsp lemon extract)
• 1
  cup
  roughly chopped pecans

Instructions

• Preheat the oven to 315°F (160°C).
• Whisk together the beaten eggs, sugar, melted vegan butter, lemon juice, lemon zest (or extract), and chopped pecans until well combined.
• Pour the filling into the unbaked pie shell, smoothing the top so the pecans are evenly distributed.
• Protect the crust edges with a pie shield or tent with foil to prevent over-browning.
• Bake at 315°F for about 1 hour and 15 minutes, or until the filling is set and the center no longer jiggles.

Notes

Use a dairy-free pie crust if you need the recipe for a crust, consult the referenced source for a reliable dairy-free pie crust.

© Kitchen Gone Rogue. www.kitchengonerogue.com

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