Name: Grain-Free Pecan Pie Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 2 cups raw cashews; 1 tablespoon coconut flour; 2 tablespoons salted butter (room temperature (plus more for greasing the pie dish)); 1 large egg; 1 cup packed pitted Medjool dates ((about 10 large dates)); ½ cup warm water; ½ cup maple syrup; 3 large eggs; ¼ cup salted butter (room temperature); 2 teaspoons pure vanilla extract; ¼ teaspoon sea salt; 1⅔ cups raw pecans

This delicious fall-inspired Pecan Pie Recipe uses my trusty press-in cashew crust.

Instructions

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Preheat the oven to 350ºF. Grease a 9-inch pie dish with butter.

Make the crust:

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In a food processor fitted with the steel blade, process the cashews and coconut flour until powdery. Add the butter and egg. Process until a dough forms. Press the dough into the bottom and up the sides of the pie dish, pressing it out as evenly as possible. Set aside.

Make the filling:

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Add the dates and water to the food processor (no need to clean it first). Process to form a paste, 30-60 seconds. Add the maple syrup, eggs, butter, vanilla, and salt. Process until smooth. Pour the filling into the pie crust. Scatter the pecans on top and press gently to even out.
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Bake for about 35 minutes, until golden brown, set around the edges, and a bit wobbly in the center. Cool completely at room temperature before serving. Store leftovers, covered, in the refrigerator for up to 3 days.

Grain-Free Pecan Pie Recipe