You can’t have a holiday season without pecan pie. However, it’s traditional, unhealthy ingredients can make you feel like you’re eating a plate of guilt. Instead, this sticky and delicious Paleo and Vegan Classic Pecan Pie will send you into happiness, while staying true to your healthy lifestyle needs!
Classic Pecan Pie [Vegan, Paleo, Gluten-Free, Refined Sugar-Free]
Paleo Graham Cracker Crust - Dry:
- 1 1/2 cups blanched almond flour
- 1/4 cup tapioca flour/starch
- 1 tablespoon coconut flour
- 1/4 teaspoon cinnamon
- 1/4 teaspoon sea salt
- 1/4 cup organic unrefined extra virgin coconut oil, melted and cooled
- 1 flax or chia egg
- 1-2 tablespoons pure maple syrup (this recipe used 2)
- 1/2 teaspoon pure vanilla extract
- 1 3/4 cup chopped pecans
- 10 medjool dates, pitted
- 1/4 cup plus 2 tablespoons unsweetened vanilla almond milk, hot (can sub another dairy-free milk of choice)
- 1/4 cup pure maple syrup, room temperature
- 1/4 cup organic unrefined extra virgin coconut oil, melted
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon sea salt
Paleo Graham Cracker Crust
- Preheat the oven to 350°F and grease a 9-inch pie dish with coconut oil.
- In a large food processor, add all the ingredients for the crust and blend until a dough ball forms.
- Thereafter, press it into the pie dish.
- Poke holes on the base to prevent puffing during baking and bake for 12 minutes. Set aside to cool while you’re making the filling.
- In a large food processor, add the pitted dates, hot milk, coconut oil, and maple syrup and blend until smooth. If your dates aren’t super soft, let the dates soak in the hot milk for 5-10 minutes before blending.
- Next, add in the vanilla extract and sea salt and blend to incorporate.
- Thereafter, transfer the filling to a large mixing bowl and stir in the chopped pecans. Let it sit for 5-10 minutes to let the pecans absorb the sweet filling.
- Lastly, add the filling to the cooked, par-baked pie crust and smooth the top. Additionally, you can add pecans to the top for a decorative touch. Then, bake for 30 minutes, until the filling has set and the crust has turned golden brown.
- Set the pie over a cooling rack and allow it to cool at room temperature before slicing with a sharp or serrated knife. For best cutting results, place the pie in the fridge for 1-2 hours to let it fully set.
- Enjoy cold or at room temperature!
You can cover the pie crust with a pie shield or foil for the first or last 15 minutes of baking so it doesn't brown too much. Store this pie at room temperature or in the fridge for 4-5 days.