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Vegan Pecan Cream Pie

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!).
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 10 minutes
Chilled 15 minutes
Total Time 55 minutes
Servings 8
Calories 437kcal
Author Rachel


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


For the crust:

  • cup rolled oats or oat flour
  • 1 cup almonds
  • ½ cup dates roughly 8-9 small dates, pitted
  • 2 tablespoon ground flax
  • 2 tablespoon apple sauce
  • 1 tablespoon water
  • pinch of salt

For the filling:

  • 1 can coconut cream stored in refrigerator overnight
  • 1 cup dates pitted
  • ¾ cup hot water
  • 2 tablespoon apple sauce
  • ¼ 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: 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