Today’s post marks my final installment of my dairy-free desserts review this week. My hope in sharing these recipes is to help you avoid milk proteins while still enjoying tasty food. As a mom to two babies that dealt with milk protein allergies, I know that it can be a little daunting when trying to avoid dairy when breastfeeding. I am about six months into breastfeeding Honor, and I have found my transition to be much more informed than when I breastfed Raegan 8 (!) years ago. I hope the tips I shared in Part 1, the dairy-free alternatives in Part 2, and the dinner courses shared in Part 3 have helped you on your own dairy-free journey.
My final dessert recipe features dairy-free mini pecan pies! I consider these my pride and joy, as my friends and family rave to me about them every time I make them. I have received high compliments not only from my husband, a born-and-raised Louisiana man and foodie, but all of our Louisiana loved ones — given that these folks have been raised on good pecan pies, I feel that’s the highest compliment.
These compliments are usually given right when I serve them, in the thick of a family gathering to celebrate or even mourn. When we are together, gathered around a good meal and these little pecan pies, its when my heart is the fullest. As such, it’s become synonymous with family —this recipe has been adapted to my tastes and now has become my family recipe.
The adaptation turns on two interesting ingredients: dairy-free butter and olive oil. They work beautifully. I also want to note that the beautiful thing about these mini-sized pies is that you can enjoy a good comfort while exercising portion control. These pies are mini but they’re taste is generous.