Sweet Laurel by Laurel Gallucci & Claire Thomas

Author:Laurel Gallucci & Claire Thomas [Gallucci, Laurel]
Language: eng
Format: azw3, epub
Publisher: Potter/Ten Speed/Harmony/Rodale
Published: 2018-04-02T16:00:00+00:00

FOR THE FILLING

¾ cup maple syrup

1 cup date paste, store-bought or homemade (this page)

3 large eggs

¼ cup coconut oil, melted

1 tablespoon vanilla extract

1 teaspoon Himalayan pink salt

4 cups pecan halves

1.Preheat the oven to 350°F. Grease a 9-inch pie pan with coconut oil.

2.MAKE THE CRUST: Combine all the crust ingredients in a large bowl and mix with a pastry blender or your fingertips until a dough comes together. It will look like wet sand, and the fats should be pea sized. Gently shape the dough into a ball, cover with plastic wrap, and chill in the freezer for about an hour.

3.MAKE THE FILLING: In a blender or food processor, pulse together the maple syrup and date paste until combined. Add the eggs, coconut oil, vanilla, and salt and blend well. Transfer to a large bowl and gently stir in the pecans.

4.Roll out the dough ¼ inch thick, then place in the prepared pan and trim any excess. Pour the filling into the crust. Bake for 30 to 35 minutes, until the center of the pie is firm. Serve slightly warm. Store in a sealed container in the fridge for up to 5 days, or in the freezer indefinitely.

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