Grain-Free Pecan Pie Recipe
Many pie fillings are, thankfully, naturally gluten-free. It’s the crust that’s the kicker. I’ve had more than a few failed pie crusts over the years but this Pecan Pie Recipe uses my trusty press-in cashew crust.
This delicious fall-inspired Pecan Pie Recipe uses my trusty press-in cashew crust.
- 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
Preheat the oven to 350ºF. Grease a 9-inch pie dish with butter.
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.
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.
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.
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