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.
Ingredients
- 3/4 cup white sugar
- 1/4 dark brown sugar
- 1 cup corn syrup
- 2 teaspoons vanilla extract
- 1/3 cup Earth Balance Soy-Free Buttery Spread, melted
- 3 large eggs, beaten
- 1 cup pecans, chopped
- 2 Pillsbury pie crusts
- Olive oil, for greasing muffin tin
Instructions
- 1. Preheat the oven to 350°F.
- 2. Using olive oil, grease a muffin tin.
- 3. Flour your work surface and roll out the pie crusts. Use a large round cookie cutter or cup (about 3 inches around)to cut out pie crusts. Press the pie crusts into each muffin tin cup.
- 4. Sprinkle about 1 1/2 tablespoons of chopped pecans into each pie crust.
- 5. Combine the sugar, brown sugar, corn syrup, vanilla, melted buttery spread, and beaten eggs into a medium-sized bowl. Stir these ingredients to create a syrup.
- 6. Pour about 2 tablespoons of the syrup into each pie crust, being careful not to get the syrup on the edges of pie crust. If you are not careful, spilled syrup will make the crusts stick to the muffin tin.
- 7. Bake for about 22 to 25 minutes, until the crusts are golden and the filling rises just a little.
- 8. Remove from the oven and cool completely. Use a spoon or butter knife to carefully loosen the pies from the muffin tin. Serve warmed or at room temperature!