Pecan Pie with Maple Coconut Cream
- Yield: 16-20 servings
- 1 1/2cups pecans or raw buckwheat flour
- 1/2cup coconut
- 2tablespoons coconut oil
- 1/4cup chopped dates
- pinch sea salt
- 1/2teaspoon vanilla
- 3cups pecans
- 1cup chopped dates (soaked in 1 cup hot water for 30 minutes - keep the soaking water)
- 1/4cup and 2 tablespoons coconut oil, melted
- 4tablespoons coco butter, melted
- 1teaspoon cinnamon
- 1/4teaspoon nutmeg
- 1teaspoon vanilla
- 1/2teaspoon sea salt
- Optional: zest of 1 orange
- Maple Coconut Cream
- 1can full fat coconut milk
- 1teaspoon maple syrup, plus more for drizzling
- Puree all of the ingredients together in a food processor until the mixture holds together. Press firmly into an 8-inch pie plate (one with a removable bottom would be best, but it isn’t necessary). Be sure to cover the bottom and sides of the pie plate. Chill pie crust.
- Puree the pecans until they become very fine, almost so they become the consistency of nut butter. Add the cinnamon, nutmeg, salt, and orange zest if using. Combine. Put mixture aside.
- Puree the dates and water until they become a paste. Add the nut mixture and combine.
- Slowly add the liquid oil. Be sure to add a little at a time while the machine is running, you don’t want the mixture to split.
- Pour the mixture into the pie shell and using the back of a spoon, spread it, filling all gaps (wet the spoon if the mixture begins to stick too much).
- Top the pie with more pecans if desired. Refrigerate to set.
- To serve: it is best to slice the pie straight from the fridge when it is cold, but then let it warm up to room temperature (it will have a better consistency and flavor if you let it melt a bit) before eating. Serve with maple cream and a drizzle of more maple syrup. The cake will last a week in the fridge or store in the freezer for an extended amount of time.
Maple Coconut Cream:
- Place the can of coconut milk in the refrigerator overnight.
- The next day, scoop the soil (creamy fat from the top of the can) leaving behind the watery portion (save the watery portion for smoothies, baking, or soup) of the milk behind. Beat the cream portion with a electric beater until soft peaks form. Add the teaspoon of maple syrup and beat for another few minutes. The mixture will not get as stiff as cow cream, but it does become a soft, whipped cream consistency.
Recipe courtesy of Sophie from Wholehearted Eats. Sophie is a food blogger helping people everywhere eat healthy on a budget.