| Prep Time | 20 minutes |
| Cook Time | 45 minutes |
| Passive Time | 3 hours |
| Servings |
9.5" pie
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Ingredients
Cinnamon Dexscotti™ Crust
- 1 package Cinnamon Dexscotti™ Baking Mix by GluFREEgan™
- 3 Tablespoons water
- 3 Tablespoons organic oil canola or other vegetable oil
- 3 Tablespoons organic maple syrup
- 1 teaspoon organic vanilla extract
Pecan Pie Filling
- 1 1/2 cup organic dates pitted
- 1 1/2 cup organic maple syrup
- 4 Tablespoons organic flaxmeal
- 3 cups organic pecans divided
- 1/2 teaspoon salt
Ingredients
Cinnamon Dexscotti™ Crust
Pecan Pie Filling
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Instructions
- In a medium bowl combine oil, 3 Tablespoons of maple syrup and water. Add Cinnamon Dexscotti™ Baking Mix and stir to combine.
- Let dough rest in the refrigerator for an hour.
- Roll out the dough in a circle and press into the pie pan.
- Preheat oven to 350 degrees
- In a food processor add dates, maple syrup, flaxmeal, 1 cup of pecan halves, and salt. Blend until the dates are broken down and the mixture is fairly smooth.
- Add 1 1/2 cups of pecan halves to the bottom of the pie crust and spread out evenly. Pour the date mixture over the pecan halves. Top with remaining 1/2 cup of pecans halves.
- Bake for 45 minutes until the top looks dry and the filling is firm to the touch.
- Let cool completely before serving, at least two hours. You can speed this up by putting the pie in the fridge after it cools slightly on the counter.
- Serve chilled or at room temperature.
Recipe Notes
This stellar, corn syrup free pecan pie filling comes from Detoxinista. Check out her website for more gluten free and refined sugar free recipes!
