"This is a decadent and delicious dessert. The base is baked, but the filling is raw. You could omit the flour and make this a completely raw pie if you wish. Simply follow all the steps below but freeze the base instead of baking it."
Pecan Pie
5
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- Recipe Card
Prep time: 30mins
Cook time: 15mins
Serves or Makes: 8
Recipe Card
ingredients
For the base
- 100 gram almonds
- 50 gram pecans
- 150 gram plain flour, sifted
- 60 gram maple syrup
- 30 gram coconut oil, melted
- 2 teaspoon ground cinnamon
- 100 gram Medjool dates, pitted
- Pinch of Himalayan salt
ingredients
For the filling
- 150 gram pecans
- 250 gram almond butter
- 200 gram Medjool dates, pitted
- 60 gram maple syrup
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon vanilla powder
- Pinch of Himalayan salt
- 60 milliliter water
ingredients
For the topping
- 200 milliliter pecans
- 60 gram maple syrup
- 1 teaspoon ground cinnamon
Method
Step 1
Preheat your oven to 180°c. Lightly grease a 20cm fluted loose-bottomed tart tin with coconut oil, then line the base with parchment paper.
For the base
Step 1
Place the almonds and pecans into a food processor and blend for a minute until they have a flour-like consistency, then add the plain flour, maple syrup, coconut oil, cinnamon, dates and salt. Blend again to form a sticky mixture.
Step 2
Press this firmly but gently into the prepared tart tin, so it forms your pastry-like base. Prick the base a few times with a fork and place the tin on a baking tray. Bake for 10 minutes or until golden brown. Remove it from the oven and leave in the tin for 10 minutes to cool, then gently turn the base out and leave it to cool completely on a wire rack.
For the filling
Step 1
While the base is cooling, blitz the pecans in the food processor for a minute so they become a cross between nut butter and flour, then add the almond butter. Once those have mixed together well, add the dates, syrup, nutmeg, vanilla and salt. Allow these to blend well as you gradually add the water. The mixture should be smooth and free from lumps. Keep this in the fridge until needed.
For the topping
Step 1
Place the pecans in a bowl with the maple syrup and cinnamon, give them a stir to coat the nuts, then spread them out on a baking tray, ensuring they are all turned upwards, and bake for 5 minutes at 180°c. Do not pour the excess liquid over them, otherwise they will all stick together in a pool of caramel. They should become a little browned and crunchy, but be careful they don’t get too dark or catch. I love these on their own or to give as gifts because they’re so good.
Step 2
Fill the cooled pie base with your delicious pecan caramel, ensuring you carefully push it to all sides, and smooth it out with a silicone spatula. Press it down to get a smooth even surface.
Step 3
Place your maple-glazed pecans on the top in a pattern, starting in the centre and spiralling outwards until all the pecans are used up.
Step 4
Place the pecan pie into the freezer and leave overnight to completely firm up.
Step 5
Remove it from the freezer 10 minutes before you wish to serve, to allow the pie ample time to thaw and be easy to cut.