Pecan Pie is a traditional Thanksgiving pie at our house; however, our family traditional recipe is made with loads of corn syrup and sugar. I’ll be honest, I was completely intimidated by revamping this recipe to make it healthier and all natural. Is there an all natural substitution for eggs in a custard type recipe? Not that I know of. That stumped me, then I thought “why are you making this so difficult?” Honestly, the sweet and creamy custard type filling is similar to a caramel. I have a WONDERFUL caramel recipe that features 3 simple ingredients. Yes, three natural ingredients. I just topped my favorite pie crust with the filling and pecans. That is it! This will be the easiest pecan pie you’ll ever make and possibly the healthiest! The reason I turned this into a tart was because I had just a little bit of pie crust dough leftover but not enough for a whole pie. Just increase the ingredients for the filling by half and you should be good!
1 pie crust dough (See my Paleo Pie Crust)
15 dates, pitted
1/2 cup water
1 Tbsp coconut oil
In a blender, combine dates, water and coconut oil. Blend until smooth and creamy. Place pie crust dough onto a baking sheet, fold up sides so they form a mold for the filling. Pour filling into tart crust. Top with pecans. Bake at 350F for about 15 minutes or until crust is slightly brown.