pie - salted caramel pecan pie (no corn syrup)

By tinathorn

Ingredients

• Crust:
• 1 cup of cashews, soaked for 3 hours, rinsed, and strained
• 1 tablespoon coconut oil or ghee
• 1 tablespoon honey
• 1 teaspoon vanilla
• 1/2 cup shredded coconut
• Filling:
• 1 packed cup pitted Medjool dates, soaked for 3 hours in 1 cup of water (save the soaking water)
• 1/4 cup coconut oil or ghee
• 1 tablespoon vanilla
• 1/4 teaspoon pink salt
• Fold In:
• 2 cups salted roasted pecans, plus more to garnish

Preparation

Step 1

Set the oven to 400°F.
Puree the cashews, oil, honey, and vanilla crust ingredients in a food processor fitted with the S blade for about 1 minute. Add the shredded coconut and puree to form a ball.
Using wet hands press the crust into a greased 9-inch glass pie dish. Do NOT pre-bake the crust.
Add all of the filling ingredients, including the soaking water, to the blender and puree until smooth. Fold in the pecans, then add the filling to the unbaked crust. Garnish the pie with more pecans.
Bake for 10 minutes, then reduce the heat to 350°F, and bake for 10 minutes more.
Allow to cool on the counter, then refrigerate to set.
Serve with Whipped Coconut Cream, like the one in