Gluten-Free Pecan Pie without Corn Syrup (Dairy Free)

Wholly Gluten Free 9″ Frozen Pie Crust: I get these at Wegmans, Trader Joe’s, and Whole Foods. It’s my favorite quick and easy flaky gluten-free crust. If you don’t to use a store-bought crust and instead want to make a homemade gluten-free pie crust recipe, check out this one! 

Coconut Oil: Instead of using melted butter, I used melted coconut oil which is a great replacement for dairy. If you are not dairy-free, feel free to use regular butter. 

Pure Maple Syrup: To get that deep flavor in this pecan pie without corn syrup, I use maple syrup instead. It’s a natural sugar and much healthier than the alternative. 

Coconut Sugar: Another non-refined sugar option that I really love to bake with. 

Almond Milk: You can also use a can of full-fat coconut milk if preferred for this dairy-free pecan pie.  

Vanilla Extract: As always, the perfect baking staple. 

Sea Salt: The perfect way to balance out the sweetness. 

Raw Chopped Pecans: The chopped nuts go in the pecan pie filling. Save some extra pecan halves for decorating the top of this delicious pecan pie, if desired! 

See the full ingredients list in the recipe card below. 

1. Preheat oven to 350. Let the gluten-free pie crust thaw on the counter for 15 minutes while you make the filling.
2. Add the coconut oil, maple syrup, and coconut sugar to a saucepan and heat over medium heat. Whisk constantly until it begins to boil (about 2-3 mins). 
3. Let it bubble while continuously stirring until it turns into a thick caramel consistency (about 1 minute after it starts boiling). Remove from heat and stir in the vanilla + almond milk + pecans and salt.
4. Place the pie crust on a baking sheet to catch any overflow. I like to place it into a 9-inch pie plate – it looks prettier than the foil! Pour the filling into the pie crust and use a spatula to even it out. 
5. Bake the pie for 27-30 minutes until the top of the pie is set. Keep an eye on it and cover it with foil if the edges of the crust are getting too browned. You want a flaky crust, not a burnt one!  
6. Let it cool for 30 minutes, then refrigerate for at least 2 hours. Slice the pie and serve with whipped cream or a scoop of vanilla ice cream.

Mary’s Tips & Tricks

Storage: Wrap the pie tightly with plastic wrap and store it at room temperature for up to 2 days. Then, refrigerate the pie and eat it within 5 days. 

Pecans: Use raw pecans, not toasted or candied. The raw pecans will toast up nicely in the oven. If already toasted, you run the risk of burning the pecans. 

Oil Swap: If you prefer not to use coconut oil, substitute your favorite vegan butter. Brands like Miyokos and Earth Balance make excellent alternatives. 

Serving: Serve chilled (or at room temperature) with dairy-free whipped cream or vegan vanilla ice cream or by itself.