Classic Pecan Pie
What Thanksgiving table is complete without a pecan pie? It’s definitely a favorite holiday dessert of ours! This pecan pie has NO high-fructose corn syrup and is instead sweetened with dates and a bit of maple syrup! And of course it is also oil-free. It’s plant-based pie perfection with a great texture and the perfect sweetness. It makes a lovely holiday dessert. I hope you will try it this holiday season!
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Ingredients
one pie crust of your choice
~ for the filling
1 heaping cup pitted medjool dates
¼ cup pure maple syrup
3 TBS tapioca flour
1 cup water
pinch of sea salt
2 tsp pure vanilla extract
1 cup rough-chopped pecans
½ cup applesauce
~ for the topping
about 1 cup more whole pecans
2 TBS pure maple syrup
This is how your pie should look when it’s done baking… a little puffed up, like a soufflé! It will sink as it cools.
Method
Preheat oven to 350° F.
Blend the dates, water, maple syrup, tapioca flour, salt and vanilla until smooth. I recommend Vitamix blenders as they are the best!
Transfer to a bowl and stir in the applesauce and the chopped pecans.
Pour into your prepared pie crust.
Add love. 💗
Decorate the top with whole pecans however you like. They should sit nicely on top. Push them in JUST A LITTLE when done to secure them in the filling.
Cover loosely with a foil tent and bake for 50 minutes until it puffs up a little. It will sink when it cools.
Remove from oven and brush with the additional maple syrup. Return to oven for 5 more minutes.
Let cool completely before cutting. Best to refrigerate for a few hours.
Store refrigerated.
Enjoy!
