Caramel Pecan Pie
Caramel Pecan Pie
Prep
20min
Total
20min
Servings
4
Ingredients
11
Level
Easy
Prep
20min
Total
20min
Servings
4
Ingredients
11
Level
Easy
Recipe by:Heidi Turunen
Caramel Pecan Pie
Prep:20minTotal:20minServes:4
Ingredients
Filling
Toppings
Directions
  1. Place all the base ingredients into a food processor and run until sticky and crumbly mixture is formed. You don’t want to over process it. Press the mixture in the bottom of small tart pans or silicone moulds (I used 4 small tart pans and lined them with cling wrap).
  2. Process all the filling ingredients until smooth. Use fresh medjool dates. If you use dried dates, soak them for few hours beforehand. Spread the filling mixture over the crust and pop them in the fridge to set.
  3. If you want to, you can serve them without any toppings or just sprinkle on some raw pecans. If you want to go all fancy, mix pecan pieces with maple syrup, cinnamon and vanilla. Spread the mix evenly on a dehydrator sheet (or in the oven on a low temperature) for an hour or two. Sprinkle on top of the tarts and enjoy.
Ingredients
Filling
Toppings
Directions
  1. Place all the base ingredients into a food processor and run until sticky and crumbly mixture is formed. You don’t want to over process it. Press the mixture in the bottom of small tart pans or silicone moulds (I used 4 small tart pans and lined them with cling wrap).
  2. Process all the filling ingredients until smooth. Use fresh medjool dates. If you use dried dates, soak them for few hours beforehand. Spread the filling mixture over the crust and pop them in the fridge to set.
  3. If you want to, you can serve them without any toppings or just sprinkle on some raw pecans. If you want to go all fancy, mix pecan pieces with maple syrup, cinnamon and vanilla. Spread the mix evenly on a dehydrator sheet (or in the oven on a low temperature) for an hour or two. Sprinkle on top of the tarts and enjoy.
Directions
  1. Place all the base ingredients into a food processor and run until sticky and crumbly mixture is formed. You don’t want to over process it. Press the mixture in the bottom of small tart pans or silicone moulds (I used 4 small tart pans and lined them with cling wrap).
  2. Process all the filling ingredients until smooth. Use fresh medjool dates. If you use dried dates, soak them for few hours beforehand. Spread the filling mixture over the crust and pop them in the fridge to set.
  3. If you want to, you can serve them without any toppings or just sprinkle on some raw pecans. If you want to go all fancy, mix pecan pieces with maple syrup, cinnamon and vanilla. Spread the mix evenly on a dehydrator sheet (or in the oven on a low temperature) for an hour or two. Sprinkle on top of the tarts and enjoy.
Notes

Raw Pecan Caramel Pie