Grain free and vegan Classic Pecan Pie is the perfect pie to make for Thanksgiving because it is also corn free, soy free, and gluten free! Thanksgiving is almost here, so if there will be people attending your meal who have food allergies, this recipe would be a great dessert option and crowd-pleaser for all!
One thing that makes this pecan pie recipe unique is the fact that corn syrup and eggs are not used in the recipe! Corn syrup and eggs are the traditional filling ingredients for a classic pecan pie, but in this recipe, in order to avoid corn, medjool dates are used to make the sweet, sticky pie filling that is associated with a pecan pie.
Although the pecan pie can be served warm from the oven, I find the pie is even more delicious after it has been chilled in the refrigerator! In addition, some serving options are coconut whipped cream, chocolate sauce, caramel sauce, or even a strawberry sauce!
Happy Thanksgiving to all my USA readers!
If you try this recipe, let me know! I would love to see your comments and ratings on this recipe. In addition, you can tag photos of your dishes for me to see on Instagram using #gwynnieclemons.
Best wishes and shalom, friends!
- Crust ingredients:
- 1.5 cups blanched almond flour
- ¼+2 Tbsp coconut flour
- pinch salt
- ½ cup coconut oil, cold
- 2 Namaste eggs (Or the equivalent in a different egg replacer)
- 2-4 Tbsp cold water, as needed to make the dough form
- Filling ingredients:
- 1 cup medjool dates, about 12, pitted
- ¼ cup maple syrup
- pinch salt
- 1 tsp vanilla extract
- optional: 1 drop doTERRA Cassia essential oil
- 2 Tbsp macadamia butter, can substitute cashew butter
- 2 Tbsp flax meal
- water, 1 Tbsp at a time as needed
- 2 cups chopped pecan pieces
- Prepare the Namaste eggs/egg replacer and set to the side for a few minutes.
- In a large bowl, whisk together the almond flour, coconut flour, and salt.
- Using a fork or pastry cutter, cut in the coconut oil.
- Next, stir in the "egg" mixture until the ingredients are well-combined. The dough should hold together well when firmly pressed, so if the mixture is too crumbly and dry, add cold water a Tbsp at a time until the dough has formed.
- Once the pie crust is mixed together, turn the dough out on a piece of parchment paper and shape into a large disk, about the diameter of the pie pan. Slide the crust and parchment paper onto a plate and put into the refrigerator to chill for 30 minutes.
- While the crust is chilling, preheat the oven to 350 F.
- After 30 minutes, carefully slide the pie crust into the pie pan and press into the shape of the pan. Do not worry if the disk breaks, simply press back together while shaping the crust.
- Bake in the oven for 12 minutes and remove from the oven.
- While the crust is baking, begin preparing the pie filling.
- In a bowl, cover the medjool dates with warm water for at least 10 minutes.
- In a high-speed blender, add all the filling ingredients except for the water and pecan pieces and blend until smooth. If the filling is still very thick (this depends upon the freshness and juiciness of the dates), add water 1 Tbsp at a time until the mixture is smooth. The final result will still be quite thick, the important part is that enough water is added so that the filling blends until smooth.
- To make the pie, sprinkle ½ cup of the chopped pecans evenly over the bottom of the pie crust.
- Spoon the filling into the pie crust and smooth the top.
- Sprinkle the remaining pecan pieces over the pie filling.
- Bake for 35 minutes and remove from the oven.
- Let the pie cool for at least 1 hour before serving.
- Store any leftovers in the refrigerator!
Please, only use doTERRA essential oils internally because they are the only essential oil company with Certified Pure Therapeutic Grade (CPTG) quality!