Date and Pecan Pie Crust (SCD)

This wonderful date and pecan and coconut crust has many uses. Or just it it plain.

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5 from 1 vote

Date and Pecan Pie Crust (SCD)

This crisp and chewy date pecan crust is a great healthy yet decadent tasting crust for any pie, especially a honey pecan pie.

Prep Time15 hours hrs

Active Time15 minutes mins

Course: Dessert

Cuisine: American, Southern

Keyword: coconut, dates, pecan, pie

Yield: 8 servings

Calories: 464kcal

Author: Chef Verde

Materials

• 1 tsp Coconut oil for greasing
• 1 cup pecans raw pecan halves about 5 oz
• 1 cup dates 12 Medjool dates, pitted, softened in microwave in a bit of water for 1 minute
• 12 tbsp shredded coconut unsweetened
• 2 tsp honey raw

US Customary - Metric

Instructions

The Crust

• Preheat oven to 350 degrees.
• Grease a 9.5 inch pie dish with coconut oil

Crust Option I

• In a food processor, combine all crust ingredients at the same time and process on high about until you get a thick pasty mixture. Press this mixture into the bottom and up the sides of the pie dish and set aside.

Crust Option II

• In a food processor, process the ingredients on high in this order:

  First the pecans and the coconut until a course crumbly like mix

  Then add dates and honey on top and process until you again have a course crumbly like mix

  Press this mixture into the bottom and up the sides of the pie dish and set aside.

The Baking

• Bake for 10-20 minutes until darker brown and smells good.
• Remove from oven and cool completely at room temp.

Notes

Inspired by Michele

Nutrition

Calories: 464kcal | Carbohydrates: 44g | Protein: 6g | Fat: 33g | Saturated Fat: 21g | Cholesterol: 65mg | Sodium: 50mg | Potassium: 412mg | Fiber: 4g | Sugar: 34g | Vitamin A: 100IU | Vitamin C: 4.6mg | Calcium: 34mg | Iron: 2.3mg