- Cooking Time:
- Servings: 8
- Preparation Time:
BackstoryI'm not usually a fan of recipes with too many components (crust/filling/topping) but his one is worth it!!
Want to try it with a can of pumpkin... think that would work out too.
- For the crust
- 1/2 cup pecans, coarsely chopped
- 1/2 cup rolled oats
- 1 cup whole wheat pastry flour
- 1/4 cup coconut oil
- 2 tablespoons maple syrup
- For the filling
- 3 tablespoons cornstarch
- 3/4 cup packed dark brown sugar
- 2 sweet potatoes, cooked -- try with small can of pumpkin?
- 3/4 cup unsweetened almond milk
- 1 teaspoon nutmeg -- used only 1 pinch of nutmeg
- 1 teaspoon cinnamon
- 1/2 teaspoon sea salt
- For the coconut whipped cream
- 1 can chilled full-fat coconut milk (fat solids only)
- 2 teaspoons confectioners sugar or maple syrup
- 1/2 teaspoon vanilla extract
- Add pecans and rolled oats to a blender and grind to a powder. Make sure you don't overblend — you may end up making a paste. Place flour in a medium-sized bowl and add pecan and oat mixture. Mix well.
- Add the coconut oil and mix with a fork until it is thoroughly incorporated into the flour mixture.
- Stir in the maple syrup; mix just enough to blend well and form a dough that will hold together when pressed.
- Transfer mixture to a 9-inch pie pan and spread into an even thickness on the sides and bottom of the pan.
- Poke holes in bottom and sides of the crust. Bake at 375 degrees for 20 to 25 (**15 min was more then enough, try a bit less next time**) minutes or until golden brown. Let the crust cool before filling.
- While crust is baking, make the pie filling: in a large bowl, whisk together brown sugar and cornstarch until combined. Add sweet potato, almond milk, nutmeg, cinnamon, and salt and whisk until blended. Pour mixture into pre-baked pie crust.
- Bake 1 hour (**35 min and my crust edges are almost burnt.. center seems set, I'd say 30min next time**) or until edges are set and center slightly jiggles. Let cool on a wire rack at least 1 hour before serving.
- Once pie has cooled, open the can of chilled coconut milk, turn upside down, and open. Pour out the liquid at the top; you'll use the cream part, not the liquid.
- Gently pour the coconut fat into your chilled mixing bowl and whisk with a hand blender or standing mixer until whipped. Add confectioners sugar and vanilla or maple syrup and whip again until fully incorporated. Spread evenly onto pie and refrigerate.
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