A few years back I was standing at a bus stop in London feeling like I was missing out on the Thanksgiving spirit. I was leaving work and knew around the same time my family was starting to get together to enjoy Thanksgiving. And then I had the most brilliant idea…my own dinner party! I scrambled for my phone and dialed my friend Paddy’s number. I asked him if he wanted to make a Thanksgiving dinner with me and invite a few common friends over. He then turned as excited as me and we chatted about the menu the rest of my bus ride home. That weekend we drove to 3 different grocery stores to find the right ingredients to make the traditional dinner. We had a fantastic Thanksgiving dinner in the end even though most of the food was served cold! So with only a few more days until Thanksgiving, it’s time for Pecan Pie! This year surprise your guests with this deliciously sweet raw version made with a Candied Pecan Crust and a creamy Citrus Pecan filling. Happy Thanksgiving everyone!
Candied Pecan Pie Crust:
- 1 1/4 c Pecans
- 1/2 c Dates, if hard soak for 30 min in room temp water
- 2 1/2 tsp Clementine or Tangerine Juice
- 1/2 tsp Pumpkin Pie Spice or Cinnamon
- Pinch of Celtic Sea Salt
Process the pecans until a course meal forms, then add the rest of the ingredients. Wipe a pie pan with coconut oil and press the pecan dough into the pan to form the crust.
Citrus Pecan Filling:
- 2 small or 1 1/2 large yellow Bananas
- 1/2 c Pecans, soaked for 2 hours
- 1/2 c Clementine or Tangerine Juice
- 2 Soft Medjool Dates
- 1 tsp Pumpkin Pie Spice or Cinnamon
- 1/2 tsp Vanilla Powder
- 3 tbls Ground Flax Seeds
Blend all the ingredients until completely smooth. Empty into a bowl and fold in the flax. Pour into the prepared pie crust and smooth over. Decorate with additional pecans and the leaves from the clementines/ tangerines.
Makes 1 pie