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Pecan Pie -- Gluten Free, Egg Free, Dairy Free, Corn Free
Our spicy Cinnamon Dexscotti™ crust is the perfect complement to this vegan pecan pie filling, that has ZERO corn syrup!
Course Dessert
Cuisine Gluten-Free, Vegan
Keyword Pie
Prep Time 20 minutes
Cook Time 45 minutes
Passive Time 3 hours
Servings
9.5" pie
Ingredients
Cinnamon Dexscotti™ Crust
Pecan Pie Filling
Course Dessert
Cuisine Gluten-Free, Vegan
Keyword Pie
Prep Time 20 minutes
Cook Time 45 minutes
Passive Time 3 hours
Servings
9.5" pie
Ingredients
Cinnamon Dexscotti™ Crust
Pecan Pie Filling
Instructions
  1. In a medium bowl combine oil, 3 Tablespoons of maple syrup and water. Add Cinnamon Dexscotti™ Baking Mix and stir to combine.
  2. Let dough rest in the refrigerator for an hour.
  3. Roll out the dough in a circle and press into the pie pan.
  4. Preheat oven to 350 degrees
  5. 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.
  6. 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.
  7. Bake for 45 minutes until the top looks dry and the filling is firm to the touch.
  8. 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.
  9. 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!