Easy Pecan Pie
Ingredients
Crust
- 1 cup pecans
- 1/2 cup almonds
- 1/4 cup dates (about 8-9 small dates)
- 1/4 tsp pumpkin spice (or a mix of cinnamon, ginger and cloves)
- 2 tbsp ground flax
- Pinch of salt
- 2 tbsp coconut oil
- 1 tbsp water
Filling
- 1 400ml can coconut milk (stored in the fridge overnight)
- 1 cup date paste
- 2 tbsp melted (but not hot) coconut oil
- 1/4 cup nut butter (I like almond, cashew or peanut)
- Pinch of sea salt
To decorate
- 1 heaped cup pecan halves
- Pinch of sea salt flakes
Preparation
Preheat oven to 350°F/175°C. Lightly grease an 8-9-inch flan or quiche tin with coconut oil.
To make crust, add all ingredients to a food processor and blitz until mixture comes together.
If you don't have a food processor, blend pecans and almonds in a high speed blender until a flour forms, then turn out into a mixing bowl. Do same with dates until they are broken into small pieces, then scoop into bowl. Add all other crust ingredients to bowl and mix with hands to combine.
Press mixture flat into your flan tin with your hands.
Bake for 10 minutes in oven, then remove and allow to cool completely.
Toast pecan halves in a skillet on stovetop for 5-10 minutes, turning frequently, until fragrant and browning. Remove from heat, and cool.
Remove coconut milk from fridge and open it. Scrape hardened coconut cream into a large bowl. Leftover coconut water isn't needed.
Using an electric whisk, beat cream for 2-3 minutes, until lump-free and fluffy. It should have the same consistency as whipped cream. Place in fridge while you complete next step.
In a large mixing bowl, whisk together date paste, coconut oil and nut butter for 2 minutes until you have a smooth caramel.
Using a metal spoon, gently stir cream and a pinch of sea salt into mixture until everything is combined.
Spoon filling into pie base, and top with pecans in concentric circles. Sprinkle a pinch of sea salt flakes over, and store in fridge for 15 minutes to firm up.
