All recipes
Thanksgiving Olive Oil Pecan Pie
10 slices - prep 10 minutes - cook 45 minutes
Intermediate
Dessert
Ingredients
- 1 unbaked vegan pie crust
- 3/4 cup Medjool dates, pitted (about 6 ounces)
- 1/4 cup Monini Monocultivar Nocellara Extra Virgin Olive Oil
- 2/4 cup Maple Syrup
- ½ - 1 Cup Oat Milk
- 2 tablespoons ground flax seeds
- 1 1/2 cup pecan halves, divided
- 1/4 teaspoon fine salt
Preparation
- Preheat your oven to 350ºF and press your unbaked pie crust in a 9-inch pan. (You can use an unbaked store-bought crust if you like.)
- In a food processor fitted with an “S” blade (or in a high-speed blender), combine the dates, nocellara olive oil, maple syrup, flax seeds, 1/2 cup of the pecans, and salt. Process until the dates are broken down and you have a relatively smooth batter. Then add oat milk and process until well combined and smooth.
- Pour 3/4 cup of the pecan halves into the pie crust and spread them out evenly. Pour the batter over the pecans and use a spatula to smooth it evenly. Top the pecan pie filling with the remaining 1/4 cup of pecans– I like to crush them between my fingers and sprinkle them over the top so that the little pieces are evenly distributed.
- Place the pie in the oven to bake at 350ºF for 45 minutes. When it’s done baking the top should look drier and the edges of the filling will be firm to a light touch.
- Allow the pie to cool completely, for at least 2 hours. You can put it in the fridge to speed the process if you’d like to. Slice the pie and serve chilled or at room temperature.
- Leftover pie should be covered and can be stored on the counter for up to 3 days, or in the fridge for up to a week.
Add an extra touch
MONOCULTIVAR NOCELLARA EXTRA VIRIGN OLIVE OIL
