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!).
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.
Store covered in the refrigerator for up to 3 days. Can also freeze for longer but this will change the texture.