Raw Pecan Pie Recipes

RAW PECAN PIE

Steps:

• Place 1 cup of frozen pecans in food processor; process 15 to 30 seconds, until mostly ground. (Should not be finely ground, should have a few small pieces still.)
• Add coconut oil and honey (or other sweetener, if used). Process a few more seconds until the pecans and coconut oil are blended.
• Press into 5-inch pie plate (or similar serving dish).
• Soak medjool dates in 1/3 cup of water for 10 minutes, stirring after 5 minutes.
• Add dates, pecans, and water (after the 10 minutes have passed) to food processor.
• Process 15 to 30 seconds or so, slowly adding honey (if used).
• Pour filling into crust. Garnish with pecan halves, etc., if desired. Serves 4.

RAW PECAN PIE

Steps:

• In a high speed blender combine almonds, pecans, dates, shredded coconut and cinnamon.
• Blend ingredients until you reach a dough like consistency.
• Mold dough into pie dish and place in the fridge for filling.
• In your high speed blender combine 1/2 cup pecans, dates, water, coconut oil, vanilla extract and cinnamon & nutmeg seasoning.
• Blend until smooth and creamy.
• With a spoon mix in another 1/2 cup crushed pecans.
• Pour mixer into pie dish and sprinkle remaining 1/2 cup pecan on top.
• Place in frige for 2 hours to set. Enjoy at room temperature!

RAW PECAN PIE

Steps:

• For the base : In a Thermomix® or food processor combine all of the ingredients and blend until the pieces are broken down and stick together when pressed. Spoon evenly into your desired pan or cupcake cases. I used silicon to help with removal.
• Press down gently to create a thin, even crust on the bottom and sides.
• Put them in the freezer while making the filling.
• For the filling: Place the dates, vanilla & pecans in a Thermomix® or food processor.
• Add about 1-2 tbsp fresh water and blend until smooth and gooey, scraping down the sides often.
• Spoon into the chilled crusts and top with extra pecans.
• Place in refrigerator and allow pies to set for at least 1 hour.

IRRESISTIBLE PECAN PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• To Make Crust: In a medium bowl, combine flour, salt and white sugar. Cut butter into flour mixture until it resembles coarse crumbs. Gradually sprinkle the water over the dry mixture, stirring until dough comes together enough to form a ball.
• On a floured surface flatten dough ball with rolling pin. Roll out into a circle that is one inch larger than pie dish. Place pie shell into dish and refrigerate until pie filling is complete.
• To Make Pie Filling: In a medium bowl, mix together eggs, light and dark corn syrups, brown sugar, butter, salt and finely crushed pecans. Spread quartered pecans over bottom of refrigerated pie crust. Pour syrup mixture over top of pecans, then arrange pecan halves on top of pie.
• Bake in a preheated 350 degrees F (175 degrees C) oven for one hour or until firm; let cool for one hour before serving.

PECAN PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium saucepan, combine the sugar, corn syrup, butter, water, and cornstarch. Bring to a full boil, and remove from heat.
• In a large bowl, beat eggs until frothy. Gradually beat in cooked syrup mixture. Stir in salt, vanilla, and pecans. Pour into pie shell.
• Bake in preheated oven for 45 to 50 minutes, or until filling is set.