Pecan Pie

In honour of Thanksgiving that’s coming up soon, let’s give some thanks…and make some pie.  I am thankful for the earth and all it brings forth, and for  cashew cream and date paste in the fridge, plus orange zest in the freezer.Now on to the pie.

I cannot remember which website I saw this recipe on, and I changed it anyway so all credit to the Lord, and Mother Nature in general.. It is  a no-bake fridge pie, made with uncooked plant foods, though I threw in a touch of Maple syrup (somebody gifted me some- what a cool gift!) No, of course it’s not a regular pecan pie. You are on the wrong site for that!

CRUST

  • 1/2 cup oats
  • 1/2 cup pecans processed till somewhat buttery (should only take 1-2 minutes)
  • 1/8 t salt
  • 1/4 t orange zest
  • 1t orange extract oil (from homebaking section)
  •  1 T maple syrup

Use a food procesor to combine all, and press into a mini pie dish or using baking rings (like chefs use to plate up) just press it down onto a plate inside a ring. Refridgerate.

 

Topping

  • 1/2 cup pecans
  • 4-6 dates, soaked until soft (I used  1/8 cup date paste)
  •  pinch salt
  • 1/8 cup cashew cream
  • Vanilla (optional)
  • 1 T maple syrup (optional)
  • a squeeze of lemon juice (optional)

Spread over base and top with a pecan or two. Serve with cashew cream that has been blended with vanilla and maple syrup.

 

 

 

 

 

 

 

This is RICH. The quantities above made 2 individual little pies for Alfredo and I.

Verdict: It was sweet and delicious but much as I love pecans, there was a little too much pecanicity throughout the whole dish. I would have preferred pockets of pecanness rather than the pecanesque flavour homogenised throughout. Next time I would probably whip up some cashew butter and mix it with some date paste or maple syrup to make the caramel, and then top with pecans. And try and come up with a new pecan-derived adjective, of course.

You’re welcome.

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