BAKED PECAN PIE
My favourite pie from our range, 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
- 220g 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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