Does anyone have any suggestions on modifying the filling for a pecan pie so it's dairy-free? I don't want to eliminate anything else, just the heavy cream. The recipes online use egg replacer and generally look gross, so I was unsure if I could just replace the cream with a little non-dairy milk.
Please enter a valid email address.
Well played. You deserve a cookie.
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.