Traditional Pecan Pie is made from eggs, flour, corn syrup, sugar, butter, and, oh yeah, maybe a few pecans. Mine has only three ingredients: dates, pecans, and vanilla bean powder, and you’ll find that the pie is every bit as decadent and delicious.
12ozpitted dates (soaked in 2 cups of water until soft)
1tspvanilla bean powder
24ozraw, unsalted pecans (finely ground)
The Topping
1cupraw, unsalted pecan halves
2tbspdate syrup (optional)
Directions
CRUST
1
Place pecans and vanilla bean powder in a dry food processor fitted with the “S” blade and process into a flour-like consistency. Do not overprocess or you will get nut butter.
2
Add dates and process until a ball forms.
3
Press crust evenly into a 9-inch round springform pan lined with a piece of parchment paper.
FILLING
4
Place dates, soaking liquid, and vanilla bean powder into a large food processor fitted with the “S” blade and purée until smooth.
5
Add the finely ground pecans and process again until creamy.
6
Pour over crust and freeze until firm. Decorate the top with pecan halves before freezing.
7
If you want your pie to look glossy like a traditional pecan pie, simply pour date syrup evenly over the top before freezing.
Chef’s Notes
Storage Instructions For best taste and texture, store in an airtight container in the freezer, and serve frozen or slightly thawed.
Do not store in the fridge.
Nutrition Facts
12 servings
Serving size
Ingredients
The Crust
16ozraw, unsalted pecans
1tspvanilla bean powder
12ozpitted dates
The Filling
12ozpitted dates (soaked in 2 cups of water until soft)
1tspvanilla bean powder
24ozraw, unsalted pecans (finely ground)
The Topping
1cupraw, unsalted pecan halves
2tbspdate syrup (optional)
Directions
CRUST
1
Place pecans and vanilla bean powder in a dry food processor fitted with the “S” blade and process into a flour-like consistency. Do not overprocess or you will get nut butter.
2
Add dates and process until a ball forms.
3
Press crust evenly into a 9-inch round springform pan lined with a piece of parchment paper.
FILLING
4
Place dates, soaking liquid, and vanilla bean powder into a large food processor fitted with the “S” blade and purée until smooth.
5
Add the finely ground pecans and process again until creamy.
6
Pour over crust and freeze until firm. Decorate the top with pecan halves before freezing.
7
If you want your pie to look glossy like a traditional pecan pie, simply pour date syrup evenly over the top before freezing.
