I created this little masterpiece, this year because I have never made a pecan pie and I wanted to give it a try. I also know how much my father-in-law likes pecan pie, so I wanted to make a healthier version for him.
I already had most of the ingredients on hand for this pie, so that was an added bonus! I always buy nuts and seeds in bulk and prepare them right away when I get them home. I talk about soaking and drying your seeds and nuts here. My pecans were ready to go in the pantry.
The girls helped me prepare every dish this year for Thanksgiving. Their favorite by far was the sweet potato casserole:
I used Deliciously Organic’s Sweet Potato Casserole recipe. I took out the honey and swapped the almond flour for pumpkin seed flour.
On to the main recipe…
OAT FLOUR CRUST:
INGREDIENTS:
1 1/4 cups rolled oats, ground into a flour, divided 1 Tbsp organic sugar 1/4 tsp baking powder 1/4 cup, plus 2 TBSP cold butter, cut into small pieces 3 to 4 Tbsp, ice water 1/4 cup coconut flour
PUTTING IT TOGETHER:
Grind the oats into flour using a high-speed blender or food processor. Take out the flour and put it into a small bowl.
Combine 3/4 cup oat flour with sugar, salt, and baking powder in your blender or food processor. Pulse 4 times to mix.
Add cold butter and pulse until the dough begins to clump, about 25 pulses.
Add the remaining flour and pulse 5 more times.
Place in a bowl. Add up to 4 Tbsp of ice water, 1 Tbsp at a time, mixing with a spatula until combined.
Sprinkle a little coconut flour onto a clean work surface and turn the dough out. Shape into a flattened disk and wrap in plastic wrap. Chill for at least 2 hours.
Unwrap the dough and transfer it onto a coconut-floured surface. Let the dough stand for 10 minutes.
Grease a 9-inch glass pie plate with butter.
Roll dough into an 11-inch circle and fit into your greased pie plate. Fold edges under. Chill until ready to fill
*You may prepare the dough the night before and you prepare the filling.
FILLING:
INGREDIENTS:
1 cup pecans 1 cup pitted dates 2 Tbsp butter 3/4 cup honey 1 tsp vanilla extract 3 large eggs
PUTTING IT ALL TOGETHER:
Preheat the oven to 350F.
Soak 1 cup pitted dates in hot water.
If you have not already dried your pecans, toast them first. Spread 1 cup raw pecans on a baking sheet. Toast at 350F for 8-10 min, or until fragrant.
Melt butter in a small saucepan over medium heat for about 90 seconds or until browned and fragrant. Swirl pan frequently.
Drain the water from your dates.
In your high speed blender or food processor (I use my dream blender, Vitamix) add your softened dates and grind into a paste.
With the dates still in the blender, add the honey, vanilla and eggs; mix well. Finally, add the browned butter.
Pour mixture into prepared pie crust. Gently lay your toasted pecans on top. Bake at 350F for 40 minutes until the filling is set. Loosely cover with foil and bake 10 minutes.
Cool 30 minutes or overnight.
SOURCING THE INGREDIENTS:
I absolutely LOVE Thrive Market for their mission, the convenience and amazing prices on quality ingredients. But, sometimes there are better deals to be found…
Here is where I sourced my ingredients for this pie:
COSTCO:
Organic sugar
Organic butter
Pecans
Pitted dates
TRADER JOES:
Gluten-free rolled oats
vanilla extract
FARMER’S MARKET:
Honey
Eggs
Sometimes convenience wins… but for me, planning and paying close attention to prices is the go to every time.
I hope you enjoy this fabulous pie as much as my family did!!
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