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Pecan Pie
Happy Holidays Everyone! Here is another delicious recipe to share with your friends and family this year. Pecan Pie is a must have when it comes to special Holiday celebrations so we have come up with a healthy Pant Based version of the original Pecan Pie recipe that you are going to love!
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Ingredients
Crust:
- 2 cups almonds
- ½ cup deglet dates
- ½ cup raisins
- 2 Tbsp flax meal
- ¼ cup water
Filling:
- 2 cups deglet dates
- 2 cups hot water
- 2 Tbsp peanut butter
- ½ cup pecans, chopped
- 1 lemon, juice
- 2 tsp arrowroot powder
Topping:
- 1-1/2 cups pecan , halves
Instructions
- Preheat oven to 350°
- Mix crust ingredients in a food processor until mixture sticks together.
- Press into a 9 inch pie plate
- Bake for 5 – 10 minutes
- Blend filling ingredients in blender until smooth
- Pour into crust
- Top with pecan haves in a circle starting from the center
- Bake for 35 minutes.
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Nutrition info
Calories: 486kcalCarbohydrates: 54gProtein: 11gFat: 30gSaturated Fat: 3gPolyunsaturated Fat: 8gMonounsaturated Fat: 18gTrans Fat: 0.01gSodium: 25mgPotassium: 730mgFiber: 11gSugar: 32gVitamin A: 12IUVitamin C: 2mgCalcium: 134mgIron: 3mg
14 comments
Jill, are steps 3 and 4 reversed?
Thank you for catching that =) I corrected it
In the video you mentioned arrowroot powder. I don’t see it in the printed recipe.
You are right Kelly, thanks for catching that and letting me know. The recipe has been fixed.
Thanks again
Jill
Jill had a 5-10 minute bake of the crust after pressing #4 and a second bake after putting the ingredients for 35 minutes after #6 then cooling for 30 minutes.
Thank you for the input as I just put the pie in for the second cook… can this be frozen?
Hello Juliette, I wouldn’t freeze it. I think the crust would just go soggy once defrosted.
This pie looks amazing. I have wonderful memories of pecan pie from my childhood as well, but it was so unhealthy. i am excited to try this healthier version. Thank you so much Jill! Glad you are back 🙂
Does it taste like peanut butter? I am thinking about trying this recipe but perhaps substitute with homemade pecan butter instead of peanut butter, think that could help or hurt?
I think it would work just great.
I’m also wondering about the peanut butter’s influence on the flavor. I’m looking forward to making this, but I think I’ll sub cashew or almond butter.
I’d love to hear from you, Jill, on the flavor with peanut butter added. Thanks! And, thanks for sharing all your wonderful recipes!! In this season of Thanksgiving, I’m thankful for you and the work you put in to sharing recipes with others. Blessings to you and Happy Thanksgiving!
I love peanut butter so I don’t mind the slight peanut taste but either cashew or almond butter would work too. Have a wonderful Thanksgiving!
Hi Jill. Please add the last step of baking time and the tin dome you suggested. The total cooking time will need to be adjusted too. Thank you for another awesome recipe!
Thank you for catching that Ingrid =)