Easy Date Caramel Pecan Pie
An easy date caramel pecan pie. This is not your typical pecan pie. This nutritious recipe is made with a simple oat and pecan crust filled with a creamy date caramel. Top it with a sprinkle of flaky salt and a dollop of coconut whipped cream.
Servings 8
Ingredients
Oat and Pecan Crust
- 2 cups rolled oats
- 1 cup pecans, raw or dry roasted, unsalted
- 1/4 cup + 2 tablespoons low-fat coconut milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine grain sea salt
Date Caramel
- 2 cups pitted Medjool dates
- 1 cup low-fat coconut milk, or plant-based milk or choice
- 1/2 teaspoon fine grain sea salt, optional
- 1 teaspoon vanilla extract, optional
Optional Toppings
- Sprinkle of flaky salt
- Pecans
- Coconut whipped cream, recipe below
Instructions
Make the Crust
- Preheat the oven to 350°F (177°C). Line a pie dish with parchment paper or lightly grease with vegan butter.
- Add the oats and pecans in a food processor. Process for about 10-20 seconds. You can leave some texture, but not too much or the crust will be more crumbly. Add 1/4 cup of coconut milk and vanilla. Process until the dough sticks together. Add 1-2 more tablespoons of coconut milk if it’s too dry.
- Press the dough on the bottom and the sides of the pie dish. Bake for 10 minutes. Let it cool completely.
Make the Date Caramel
- In the same food processor (crumbs removed), add the dates, coconut milk, salt and vanilla. Blend until smooth, about 2-3 minutes.
- Spread the caramel evenly on the crust.
- Chill in the fridge 1-2 hours if desired to make it easier to cut and hold together. The caramel will remain soft.
- Serve with a dollop of coconut whipped cream, pecans and a sprinkle of flaky salt if desired.
Notes
Once completely cooled, cover the pie and store it in the refrigerator for up to 1 week. You can also freeze it for up to 3 months. Let it thaw overnight in the fridge.
If you don’t enjoy coconut, you can use other plant-based milks in this recipe, such as oat milk or almond milk. I recommend starting with ½ cup of milk for the date caramel and adding more as needed to get your desired consistency. The caramel should be thick and spreadable, not thin.
To make this recipe gluten-free, use gluten-free certified oats.
To make coconut whipped cream: Put a can of full fat coconut milk in the fridge overnight or for at least 18-24 hours. The can of coconut milk should separate into coconut water and coconut cream. When you’re ready to make the coconut whipped cream, open the can and scoop out the coconut cream into the mixing bowl. Store the coconut water in an airtight container in the fridge (I like to use it in a smoothie). Using a hand mixer or a stand mixer, whip the cream until fluffy, about 1-2 minutes. Feel free to add a touch of plant-based milk if it’s too thick or a touch of vanilla extract for flavor.