Pie will do that.
I should have probably called it a Pecan Oat Raw Pie Crust, but there are arguments about the raw-ness of rolled oats so no-bake was just as easy.
And to be honest this crust is a bit like taking a pecan pie, grinding it up, and using it as the base of a totally different pie filling… so maybe I should have called it Pecan Pie Pie Crust.
Or maybe I just need a cup of tea and a lie down. How very Thanksgiving of me.
Either way, you can thank me later.
Pecan Oat No-Bake Raw Pie Crust
Makes 1 standard pie crust
- ¾ c rolled oats (75g)
- 1 c pecans (130g)
- generous ½ c medjool dates (120g)
- 3 Tbsp coconut oil (45ml) or vegan butter, just melted
- ¼ tsp sea salt
Process oats to a coarse meal. Add pecans and process until very finely chopped. Add dates and process until well incorporated and mixture just starts to clump.
Add salt and coconut oil, process until mixture sticks when pinched. Tip into a pie plate (reserving a small handful if you want decorations) and press crust up the sides and across the base. Crimp the edge if you so desire.
Make decorations for the top
Reserve a small handful of crust mixture and press into a thin layer on a piece of parchment paper. Refrigerate until firm then cut shapes with a sharp knife or a cookie cutter, re-press scraps (or just eat them). Arrange shapes on set filling.
- Medjool dates are the fresh plump ones from the refrigerated section of the supermarket. If all you have are dried dates from the baking isle soak them in hot water for 10 – 15 minutes, then drain well before measuring.
vegan // vegetarian // soy-free // gluten-free with gf oats // dairy-free // raw // probably paleo