All of the sweet, crunchy, gooey goodness of traditional pecan pie, except nutritious, and a lot less prep work.
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● 1 Cup pitted and chopped dates
● 4 eggs
● ¼ cup almond milk
● ½ tsp salt
● 1 cup chopped pecans, toasted
● 1 9-inch blind baked pie crust
In a blender, combine the dates, eggs, almond milk, and salt, and process until smooth. The mixture should look like a thin paste - if there are still some small chunks of date, thats ok. In a mixing bowl, combine the date mixture and toasted pecans, and pour the whole mixture into the prepared pie crust. Place the pie on the middle rack of a COLD oven. Close the door and heat the oven to 350 degrees. As soon as the oven alerts you that it has reached temperature, turn the oven off, and allow the pie to cool inside the closed oven for 30 minutes. Remove the pie from the oven and chill in the refrigerator overnight.
Tips: For a more decorative pie, you can toss toasted whole pecans in a small amount of maple syrup, and arrange them artful on top of the pie before baking.