It’s the once or twice I year that you let your sweet tooth get the best of you. You are not alone! The Silver Chic Chef, Elysabeth Alfano, has a recipe for the holidays that even your sweet tooth may need a chill pill. Pecan Date Pie!
What might be even better than the gooey, rich pecan date filling is that in this recipe, Elysabeth makes the crust herself. And you can, too! Not only is it super easy and so much fresher, it has no palm oil. Most commercial pie crusts are filled with awful palm oils, so, please – stay away from those! The Bran Crust in the perfect complement to this yummy, gooey, rich and tasty Pecan Date Pie.
Ingredients and Directions: Pre-heat over to 350. Makes 1 pie.
3 Cups of Brank Flakes made without palm oil (Kroger brand for example). Put in a food processor and make crumbers.
In a bowl, add 3/8 cup of melted Miyoko’s Butter (or another kind that doesn’t have palm oil to
½ teaspoon of salt
¼ cup of sugar
½ teaspoon of cinnamon
½ teaspoon of pumpkin spice
Mix thoroughly and then spoon into a 9”pie tin. Pat down firm on bottom and sides until all is covered.
1.5 Cups Pecan halves (give or take)
¾ Cup Maple Syrup
¾ Cup pitted Medjool date halves
2 Tablespoons Flax Meal
¼ Teaspoon Salt
½ Teaspoon Pumpkin spice (or more!)
½ Teaspoon Cinnamon (or more!)
Add ½ cup of Pecans and all other ingredients in a food processor. Hit go.
Layer pecan halves on the bottom of your pie crust
Fill in with filling
Layer pecan halves on the top of your pie crust.
Back for 30 minutes on a pre-heated oven at 350. Let set for 2 hours.