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GIANT BAKED PECAN PIE

 

GIANT BAKED PECAN PIE

If you haven't tried this yet, click the save button for the weekend. You're going to fall in love!!
Our tiny pocket sized pies blown up and baked in the oven. A crumbly oat base, filled with pecan date caramel, topped with lots of crushed pecan nuts.



Cooking Time 30 minutes Category Breakfast Servings 4
Prep Time 15 minutes Calories 500 Author Priyanka

 



INGREDIENTS

BASE (makes 6)

  • 62g coconut oil (melted)
  • 62g agave syrup or maple
  • 120g oat flour
  • 2 tbsp coconut sugar ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀

FILLING

  • 400g pitted dates (medjool)
  • 600g plant milk
  • 6 tbsp tapioca flour (or cornstarch)
  • 110g pecan halves
  • Pinch of salt

      METHOD

      • Preheat the oven to 180C. Melt the coconut oil and mix the base ingredients in a bowl until you have a sticky dough
      • Line a baking tray and press the dough into a baking tray and up the edges
      • Blend the filling ingredients excluding the pecans until smooth and stir in half the pecan nuts
      • Pour the filling into the pie crust and top with remaining pecans
      • Bake for 35 minutes or until the toppings are golden. Cool, refrigerate, serve. I like my warm with a scoop of icecream.

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