If you have a real sweet tooth, this might just be the pie for you. Much like a traditional pecan pie, this pie is definitely on the sweeter side. The pecans paired with maple syrup create a truly delicious and rich dessert!
Crust Ingredients:
- 2 cups oat flour (I use gluten-free)
- 1/2 cup maple syrup
- 1/2 tbsp cinnamon
- 1/2 cup almond butter
- 1/4 cup water
Crust Directions:
Put all ingredients into a mixing bowl and stir until well combined. Using coconut oil, lightly grease an 8-inch pie plate. Pour the crust batter onto the pie plate and use your clean fingers to press the crust down spreading it evenly on the bottom and up the sides of the pie plate.
Bake in preheated 350 degree Fahrenheit oven for 10-15 minutes or until the crust has hardened and is no longer sticky to touch.
Filling Ingredients:
- 12 pitted Medjool dates (about 1.5 cups)
- 1 cup hot to boiling water
- 2/3 cups maple syrup
- 1/2 cup oat flour (I use gluten-free)
- 1 tbsp cinnamon
- 3 cups pecan halves
- 3 tbsp corn starch
- water
- 1/2 cup pecan halves for garnish (optional)
Filling Directions:
Begin by putting your pitted Medjool dates into a large mug or 3 cup capacity measuring cup. Next, pour 1 cup of hot to boiling water over them. Let them sit for about 10 minutes.
Once your dates have soaked, transfer them (including the water they have been soaking in) into the bowl of your food processor. Add the maple syrup, oat flour, and cinnamon to the bowl and mix until smooth. Next, add the pecans to the bowl of the food processor and pulse until everything is well combined and the pecans halves have turned into pecan pieces.
Transfer the contents of your food processor to a pot and set aside while you get the corn starch mixture ready. Measure out the corn starch in a mug and add water to just cover it. Stir until the corn starch is completely dissolved. Add the corn starch + water mixture to the pot and stir until well combined.
Turn on your burner to medium-high heat and place the pot onto the burner. Stir constantly until the mixture starts to boil (stirring constantly helps to ensure that the heat is evenly distributed and also prevents your filling from sticking to the bottom of the pot). When your mixture starts to boil, you will notice it get a bit darker and much thicker. It will go from falling off a spook to slowly drooping off of it. Keep stirring until you reach this stage (this usually happens about 1-2 minutes after the batter starts to boil). Remove the pot from the burner.
Garnish and Assembly:
Once your filling is done, pour it onto your pie crust and spread it out evenly. Next, (if desired) take about 1/2 a cup of pecan halves and break them up into small pieces. Sprinkle those pieces over the pie as a garnish.
Place the pie in the fridge and let it cool for 3-4 hours before serving.
Store leftovers in the fridge.
Enjoy!
Desserts à la Mariane 