Pecan Cream Pie
This Pecan Cream Pie recipe is easy, requiring only 9 ingredients and incredibly delicious, made with coconut cream and naturally sweetened with dates. It's vegan, oil-free, gluten-free, and refined sugar-free (but you'd never know!).
Servings 8
Calories 437kcal
Equipment
- oven
- Food Processor or Blender
- Hand Mixer/Electric Whisk
- Metal Mixing Bowl
Ingredients
For the crust:
- ⅔ cup rolled oats or oat flour
- 1 cup almonds
- ½ cup dates roughly 8-9 small dates, pitted
- 2 tbsp ground flax
- 2 tbsp apple sauce
- 1 tbsp water
- pinch of salt
For the filling:
- 1 can coconut cream stored in refrigerator overnight
- 1 cup dates pitted, or 1¼ cup date paste
- ¾ cup hot water omit if using date paste
- 2 tbsp apple sauce
- ¼ cup nut butter
- pinch of salt
To decorate:
- 1 heaping cup pecan halves
Instructions
- The night before, place the can of coconut cream in the refrigerator. An hour before preparing, place your metal mixing bowl and whisk into the refrigerator.
- Place the dates from the filling in a bowl with the hot water to soak for about 30 minutes.
For the crust:
- Preheat the oven to 350°F (175°C).
- To make the crust, add all ingredients to a food processor and blend until the mixture comes together.
- Press the mixture flat into a 9 or 10 inch pie pan and bake for 10 minutes in the oven. Remove and let cool.
For the filling:
- Remove the coconut cream, mixing bowl and whisk from the refrigerator. Scoop out the hardened cream from the can into your mixing bowl, leaving behind the water/liquid at the bottom of the can. It isn't needed for this recipe (but you can save it to add to smoothies).
- Using a hand mixer, beat the cream for 3-5 mins until fluffy. Place in the fridge while you complete the next step.
- In your food processor, add the dates with the hot water that they had been soaking in. Blend until it becomes smooth and forms a date paste. Then add in the apple sauce, and nut butter and blend until smooth.
- Remove the coconut cream from the fridge and gently stir in the date mixture, adding a pinch of salt.
- Spoon the filling into the pie crust base, and top with pecans. Refrigerate for at least 15 minutes to set up.
Notes
Storage: Store covered in the refrigerator for up to 5 days. Can also freeze for longer but this will change the texture.
Serving suggestion: Top with a dollop of dairy-free whipped cream!
Nutrition
Calories: 437kcal | Carbohydrates: 37g | Protein: 10g | Fat: 31g | Saturated Fat: 16g | Sodium: 6mg | Potassium: 569mg | Fiber: 7g | Sugar: 19g | Vitamin C: 1mg | Calcium: 100mg | Iron: 3mg