For all of you Gluten-Free Dairy-Free folks out there, here’s a recipe for Pecan Pie that actually turned out really well.
I started with some delicious Vegan Caramel:
1 can full fat coconut milk (with Guar Gum; I used Sprouts brand)
2 T vegan butter (many margarines still have dairy; these don’t)
1/2c white sugar
1/4c light brown sugar
A pinch of salt
I melted the butter, melted the sugar in that, then added the coconut milk and let it simmer on medium low until it was thickened and a bit more caramelized.
Then I subbed that for the caramel in this recipe:
I used brown sugar instead and cut it to 1/2 cup because pecan pie is often too sweet for me. I also used a gluten-free, dairy-free frozen pie crust (also from Sprouts). And, because it’s Thanksgiving, I added a teaspoon of cinnamon as well.
The result? It was legitimately delicious. If you give it a try, let me know what you think!