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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 2 votes

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
Active Time15 minutes
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

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