We recently went around a friend's place for dinner. Not wanting to come as empty-handed mooches, I made a pecan pie.
I thought it would be tricky, having only ever eaten the famous dish once or twice in my life.
Surprisingly, it was the easiest dessert I've ever made.
It took me 10 minutes of effort, max. Mainly because I bought a pie crust from a supermarket freezer, rather than making one from scratch. The crust wasn't as clean as I would have liked but it saved me about 30 minutes of effort and $20 in ingredients.
I've included a pie crust recipe below but I do hypocritically recommend considering the lazy skip.
The version below can be made in a mixing bowl, food processor or even your blender. I absurdly used my Nutribullet which means the recipe was as quick as making a smoothie...
Pecan Pie - From Your Blender
- Makes 1 pie
- Takes 10-30 minutes (depending on if you're making the crust)
(includes store bought pie base)
- Pecans - 2 cups
- Coconut oil - 3 tablespoons
- Pitted dates - 3/4 cup
- Maple syrup - 3/4 cup
- Free range eggs - 3
- Vanilla paste - 1 teaspoon
- Sea salt - 1/2 teaspoon
- Pie base - 9 inches, as healthy as possible
- Preheat the oven to 175 degrees Celsius or 350F
- Place pitted dates in your blender or food processor and pour boiling water over the top, just enough to cover them - that will soften them
- Roughly chop your pecans so some are full and some are halves or chips
- Add the maple, coconut oil, eggs, vanilla and sea salt to the blender
- Blend for 30-45 seconds, until smooth
- Add in your pecans and stir (or shake with lid on) so that they mix up evenly through the mixture
- Place pie base on baking paper, on baking tray
- Pour in mixture, filling almost to the brim
- Place the pie on the bottom rack of the oven and bake for 30 minutes or until the crust is golden and it doesn't jiggle when touched
- Once it cools slightly, dig in!
Homemade Pie Crust (optional)
- Makes 1 pie
- Takes too long
- All purpose flour - 2 1/2 cups
- Coconut oil - 1/2 cup (shouldn't be in between melted and rock hard)
- Sea salt - 1 teaspoon
- Coconut sugar (or maple syrup) - 1 flat tablespoon
- Cold water - 1/2 cup
- In a large bowl, mix the flour, coconut sugar, and salt
- Add the coconut oil in slowly
- Add the cold water a tablespoon at a time, until the dough starts to hold together and pull away from the sides of the bowl
- Transfer the dough to a countertop and form into a disc, about 6 inches across
- Wrap tightly in plastic wrap and refrigerate for at least 1 hour
- When ready to roll out the dough, remove from the refrigerator and allow to stand at room temperature until it has softened, about 20 minutes
- Flour a work surface and roll the dough out, working from the centre outwards until it is about 1/8 inch thick - if the dough keeps sticking, continue to dust with flour until it is rolled out
- Transfer the pie dough to your pie plate, centering it and pressing into the plate - trim the edges so they are even with the edge of the pie plate and form a fluted edge, if desired
- Freeze the crust for at least 30 minutes before baking