Pecan Pie

By Chef:  Carla Aguas
Posted: January 10, 2011


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A deliciously sweet raw version of traditional pecan pie made with a Candied Pecan Crust and a creamy Citrus Pecan filling.


Candied Pecan Pie Crust:

  • 1 1/4 c Pecans
  • 1/2 c Dates, if hard soak for 30 min in room temp water
  • 2 1/2 tsp Clementine or Tangerine Juice
  • 1/2 tsp Pumpkin Pie Spice or Cinnamon
  • Pinch of Celtic Sea Salt

Citrus Pecan Filling:

  • 2 small or 1 1/2 large yellow Bananas
  • 1/2 c Pecans, soaked for 2 hours
  • 1/2 c Clementine or Tangerine Juice
  • 2 Soft Medjool Dates
  • 1 tsp Pumpkin Pie Spice or Cinnamon
  • 1/2 tsp Vanilla Powder
  • 3 tbls Ground Flax Seeds


Candied Pecan Pie Crust:

1. Process the pecans until a course meal forms, then add the rest of the ingredients.

2. Wipe a pie pan with coconut oil and press the pecan dough into the pan to form the crust.

Citrus Pecan Filling:

1. Blend all the ingredients until completely smooth.

2. Empty into a bowl and fold in the flax.

3. Pour into the prepared pie crust and smooth over.

4. Decorate with additional pecans and the leaves from the clementines/ tangerines.