Go Back
Vegan Pecan Cream Pie

Pecan Cream Pie

Health My Lifestyle
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!).
5 from 1 vote
Prep Time 30 mins
Cook Time 10 mins
Chilled 15 mins
Total Time 55 mins
Course Dessert
Cuisine American
Servings 8
Calories 437 kcal


  • oven
  • Food Processor or Blender
  • Hand Mixer/Electric Whisk
  • Metal Mixing Bowl


For the crust:

  • 2/3 cup rolled oats or oat flour
  • 1 cup almonds
  • 1/2 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
  • 3/4 cup hot water
  • 2 tbsp apple sauce
  • 1/4 cup nut butter
  • pinch of salt

To decorate:

  • 1 heaping cup pecan halves


  • 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.


Calories: 437kcalCarbohydrates: 37gProtein: 10gFat: 31gSaturated Fat: 16gSodium: 6mgPotassium: 569mgFiber: 7gSugar: 19gVitamin C: 1mgCalcium: 100mgIron: 3mg
Keyword easy, gluten-free, oil-free, soy-free, vegan
Did you make this recipe?I love seeing how it went! Tag me on Instagram at @healthmylifestyle