Pecan Pie

8 Persons
|
Dessert
|
Yummy
|
Intermediate
|
90 minutes
|
|
ingredients
¾ cup flour (use rice flour for a gluten free option)
¾ cup almond meal
¼ cup vegan margarine (eg. Nuttelex)
1 ½ tablespoons water
200g dates, halved and pitted
¾ cup rice or soy milk
¾ cup almond meal
2 tablespoons corn flour
2 tablespoons water
2 tablespoons vegan margarine (eg. Nuttelex)
110g pecan nuts
cooking procedure
For the crust:
- Preheat oven to 180C. Grease a 22cm loose base tin and line the base with baking paper.
- Add almond meal and sifted flour into a bowl.
- Add margarine and rub into crumbs.
- Add water and form crumbs into a dough.
- Crumble the dough into the tin, forming an even layer by pressing the dough over the base and up the sides of the tin.
- Chill in the fridge for 15-20 minutes.
- Bake in the oven for 10 minutes.
- Add the milk and dates to a saucepan and simmer for 5 minutes. Set aside.
- Mix cornflour with water and along with the date mixture, add to a blender to combine.
- Add in almond meal and margarine.
- Spread filling into the pre-baked crust and arrange pecans on top.
- Bake for 40 minutes.
- Let cool before slicing and serving.
Recipe by Mandee