Dairy-Free Classic Nut Pie
Elevate your dessert game with this Dairy-Free Classic Nut Pie, a decadent and wholesome twist on a traditional favorite. Crafted with a buttery coconut oil crust and a rich, gooey filling sweetened with maple syrup and coconut sugar, this pie is packed with flavor and completely dairy-free. Chopped pecans, almonds, and walnuts offer a delightful crunch, perfectly complemented by the silky almond milk-based custard. Ideal for holiday gatherings or anytime you crave a nutty indulgence, this recipe is simple to prepare and makes enough to serve eight. Whether paired with a dollop of whipped coconut cream or enjoyed on its own, this pie promises to be a crowd-pleaser that’s both satisfying and accessible for dairy-free diets.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 teaspoons Salt
- 0.5 cups Coconut oil, solid
- 3 tablespoons Ice water
- 0.75 cups Maple syrup
- 0.5 cups Coconut sugar
- 2 tablespoons Cornstarch
- 0.75 cups Unsweetened almond milk
- 1 teaspoons Vanilla extract
- 2 cups Mixed nuts (pecans, almonds, walnuts), roughly chopped
Instructions
Preheat your oven to 350°F (175°C).
In a large mixing bowl, whisk together the all-purpose flour and salt.
Add the solid coconut oil to the flour mixture. Using a pastry cutter or your hands, blend until the mixture resembles coarse crumbs.
Drizzle the ice water over the mixture and stir until the dough comes together. Form it into a disk, wrap it in plastic wrap, and refrigerate for 15 minutes.
While the dough chills, combine the maple syrup, coconut sugar, and cornstarch in a saucepan over medium heat.
Stir in the almond milk and whisk constantly until the mixture begins to thicken, about 5-7 minutes.
Remove from heat and stir in the vanilla extract and the chopped nuts.
Take the dough out of the refrigerator and roll it out on a lightly floured surface to fit a 9-inch pie dish.
Gently transfer the dough to the pie dish, trimming the edges as needed. Crimp the edges decoratively.
Pour the nut filling into the prepared crust, spreading it evenly.
Place the pie in the preheated oven and bake for 50-60 minutes or until the filling is set and slightly bubbly.
Allow the pie to cool completely before slicing and serving. Enjoy your dairy-free nut pie with a scoop of dairy-free ice cream or a dollop of whipped coconut cream, if desired.
Nutrition Facts
Calories |
4268 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 267.4 g | 343% | |
| Saturated Fat | 110.8 g | 554% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1309 mg | 57% | |
| Total Carbohydrate | 462.8 g | 168% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 286.3 g | ||
| Protein | 51.8 g | 104% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 582 mg | 45% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 1266 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
