Pecan Pie

8 Persons
90 minutes


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:
  1. Preheat oven to 180C. Grease a 22cm loose base tin and line the base with baking paper.
  2. Add almond meal and sifted flour into a bowl.
  3. Add margarine and rub into crumbs.
  4. Add water and form crumbs into a dough.
  5. Crumble the dough into the tin, forming an even layer by pressing the dough over the base and up the sides of the tin.
  6. Chill in the fridge for 15-20 minutes.
  7. Bake in the oven for 10 minutes.
For the filling:
  1. Add the milk and dates to a saucepan and simmer for 5 minutes. Set aside.
  2. Mix cornflour with water and along with the date mixture, add to a blender to combine.
  3. Add in almond meal and margarine.
  4. Spread filling into the pre-baked crust and arrange pecans on top.
  5. Bake for 40 minutes.
  6. Let cool before slicing and serving.

Recipe by Mandee