It’s that time again: It’s Sunday and a new recipe is online on this blog. For YOU ♥️.
And we ran the voting on Instagram one more round. An the winner was: the proposal for this pecan pie! Ohhh, I was once again not ready for your many ideas, but I still loved them all so much! You’re simply the BEST!
And so I got down to work. I didn’t purposely try to conjure it up gluten-free, but I would say that you will welcome it as much as I do. Am I right?
The pie base is baked, but you could also leave it “raw” if someone among you wants to make the whole thing raw and vegan. Still, I baked it for more “fluff”. Just until it’s a little bit golden. The cream itself is a super fall inspired pecan cream that could not taste more like fall! I’m not promising you too much here. Just yesterday I tested a piece of it (just wrapping up the recipe. That was close – a classic me 😅). And it was just the perfect fall treat!
I would love to enjoy a piece of pecan pie with each of you. At a super long table. Really cozy …
But of course you don’t have to wait until that happens and you can of course bake the pie at home right away! I would of course be VERY happy to see your creations! Tag me @therawberry on Instagram and I love to share my stories with you.
Here’s the recipe! Have fun 🎉.
Super easy PECAN PIE! Vegan, glutenfree and the best one for fall baking. Find the full recipe HERE at therawberry.
- 200 g cashew nuts ⎪ for the base
- 100 g almonds ⎪ for the base
- 50 g oat flakes ⎪ for the base
- 20 g desiccated coconut ⎪ for the base
- 6 tbsp water ⎪ for the bottom
- 200 ml coconut milk from a can ⎪ for the cream
- 1 tsp agar agar ⎪ for the cream
- 1 tsp vanilla powder ⎪ for the cream
- 1 tsp of cinnamon ⎪ for the cream
- 1/2 tsp pumpkin spice ⎪ for the cream
- 35 g pecans ⎪ for the cream
- 3 tbsp maple syrup ⎪ for the cream
- 1 tbsp ground flaxseed ⎪ for the cream
- 3 tbsp of water ⎪ for the cream
- 2 dates, pitted ⎪for the cream
- 1 tbsp coconut oil ⎪ for the cream
- 4 tbsp brown sugar ⎪for the topping
- 100 g pecans ⎪ for the topping
Prepare a tart baking pan (20cm / 8inch).
Set the oven to 170℃/330℉.
Finely grind the cashew nuts, almonds, oat flakes and desiccated coconut in a blender. Then add the water and mix until a dough-like mass is formed.
Press the mixture into the tart pan and bake on the middle rack for 20-25 minutes until it is lightly brown. Take out and let cool.
Boil 3 tablespoons of water. In a small bowl, mix 1 tablespoon of ground flaxseed with the freshly boiled water and let it steep. This forms a gel-like mass and also thickens our mixture later on.
In a small pot boil coconut milk, agar agar, vanilla, pumpkin spice and maple syrup and then let simmer for about 3 minutes while stirring.
Put the mixture in the mixer. Add the flaxseed mixture, dates and 35 g pecans and mix well until everything is smooth.
Put the mixture on the tart base and let cool for about 30 minutes. Then cool in the refrigerator for about 1.5 hours.
For the topping: take the pecan cake out of the refrigerator and decorate with the pecan nuts.
Carefully melt the brown sugar in a saucepan.
Spread the liquid sugar (careful, very hot!) over the pecan pie with a tablespoon. And enjoy.
The cake can be kept in the refrigerator for up to 4 days.
You've made this recipe? YAY 🎉
Don't forget to tag me @therawberry over on instagram if you remake this one. I'd love to see your recreations. 🎉
Well, what do you say? Did I promise you too much?
I am definitely very happy about your feedback ♥️.
Please leave a comment here or your ideas and wishes.
Thank you very much for stopping by. Have a wonderful day and see you soon.
Your Marie 🙋🏼♀️