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easiest pecan pie recipe

Easiest Pecan Pie Recipe

Plantaful Life Team
This delectable treat brings together the rich, nutty goodness of pecans in a gluten-free almond crust. Our WFPB pecan pie recipe that's sure to become a family favorite.
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Prep Time 15 minutes
Cook Time 10 minutes
Pie Baking Time 35 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 8
Calories 400 kcal

Equipment

  • 1 Large Mixing Bowl
  • 1 Small Mixing Bowl
  • 1 9-inch Ceramic or Glass Pie Pan Straight or Fluted
  • 1 Rolling Pin
  • 1 Food Processor
  • 1 Pastry Brush

Ingredients
  

Crust Ingredients

  • 1 1/2 Cups Almond Flour
  • 1 Tbsp Date or Maple Syrup
  • 1 Tsp Vanilla Extract or Powder Prefer Vanilla Powder
  • 1 Tbsp Golden Flax Meal
  • 3 Tbsps Warm Water

Pie Filling Ingredients

  • 1 Cup Medjool pitted dates
  • 1 1/2 Cups Organic Pecans Chopped
  • 3/4 Cups Almond Milk Unsweetened
  • 1/4 Cup Warm Water
  • 1/4 Cup Maple Or Date Syrup
  • 1/2 Cup Applesauce Unsweetened
  • 2 Tbsps Tapioca Starch
  • 2 Tsps Vanilla Extract or Powder
  • 1/8 Tsp Pink Salt

Instructions
 

Crust Instructions

  • In a small bowl, mix the flax meal and water. Stir well and let it sit for about 5 minutes until it thickens, creating a flax "egg."
  • In a larger mixing bowl, combine the almond flour and the prepared flax "egg." Stir until the mixture starts to come together.
  • Turn the dough out onto a clean, lightly floured surface. You can use additional almond flour for dusting.
  • Knead the dough into a disk and wrap it in plastic wrap. Chill it in the refrigerator for at least 15 minutes
  • Preheat Oven to 350 degrees (175*C)
  • Roll out the chilled dough between two sheets of parchment paper to fit your pie dish.
  • Remove the top layer of parchment paper and carefully transfer the crust to a 9-inch pie dish. Press it into the dish, trim and dress the excess dough.
  • Pre-bake the crust for about 8-10 minutes to ensure it remains crisp.
  • After pre-baking, allow the crust to cool before adding your pecan pie filling.

Pie Filling Instructions

  • In a food processor, blend dates then add pecans until they form a crumbly mixture.
  • In a separate bowl, whisk together almond milk, water, maple syrup, tapioca starch, applesauce, vanilla extract, and salt.
  • Combine the date-pecan mixture with the liquid mixture until well incorporated.
  • Pour the mixture into the prepared pie crust.
  • Add to the top several whole pecans in a circle, press down slightly into the filling. Brush them with maple syrup.
  • Bake for 30-35 minutes until the filling sets.
  • Let it cool, slice, and serve with plant based nice cream or whip topping.

Notes

Please note that the calorie data is an approximation. The actual calorie content may vary depending on the specific brands and quantities of ingredients used.
For a slice (1/8th of a 9-inch pie) of the pecan pie with almond crust:
  • The almond crust: Approximately 100-120 calories.
  • Pecan pie filling (varies based on recipe and sweeteners used): Approximately 250-280 calories.
Enjoy your gluten-free pecan pie with an oil-free crust that's simple to prepare and perfectly complements the rich pecan filling.
 
Keyword WFPB Pecan Pie Recipe