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!
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
Notes
Get the Kitchen Gone Rogue Dairy-Free Pie Crust Recipe
© Kitchen Gone Rogue. www.kitchengonerogue.com
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