Gluten Free & refined Sugar Free (can be Dairy free)
While cooking up in the mountains near the Mogollon Rim in Arizona this Thanksgiving, I finally got to master the idea I had for a Gluten Free Refined Sugar Free Pecan Pie, and nailed it!
I was thinking about English Treacle Tart filling and how Pecan Pie filling reminds me of that and of German Chocolate Cake frosting, I imagined how dates and coconut cream could make an excellent filling that was how I dreamed pecan pies should taste.
Technically you could do this pie raw but I bake it so that the filing gets a nice rubbery carmalized edge because that's what we're all after in life right?
RECIPE
CRUST
1/4 cup dairy free or real butter
1 cup Gluten Free Flour (Or regular Flour)
2-3 Tablespoons Honey
Pulse all in food processor until mixed and dump then press into bottom only of pie pan or square pan. I do this recipe with no crust on the edge of the pie if you like crust on the edge do 1/2 cup butter and 2 cup flour for more dough.
FILLING
9 dates
Half Can of Coconut Cream
1/4 cup pecans
TOPPING
arrange pecans all over the top pf the pie
BAKE
350 for 20 min or until top is all golden brown and house smells like pie.
