Crust:
2¼ oz cake flour
2¼ oz all purpose flour
2 tbsp agave syrup
3 tbsp vegetable oil
¼ tsp salt
Filling:
2½ oz cashew nuts, roasted
¾ cup plant-based milk of your choice, preferably coconut milk
3 tbsp rum , or bourbon
5 tbsp syrup sweetener of your choice, preferably agave syrup
4 tbsp sugar substitute of your choice, preferably erythritol
1¼ tbsp cornstarch , or tapioca starch
2 tsp vanilla extract
3½ oz pecan nuts, roasted & lightly crushed
Pie assembly:
2 oz pecan nuts, or more as needed
To serve:
Vanilla ice cream
Ground cinnamon , to garnish
Preheat your oven to 350 degrees F. Grease & line an 8-inch pie tin or any baking tin of your choice.
Sift both flours, & combine the rest of the ingredients for the crust until evenly incorporated.
Transfer to the lined baking tin and press the dough slightly to stick into the cake tin.
For the filling, combine all ingredients except for the pecan nuts into a blender or food processor & puree until smooth.
Transfer pureed mixture into a saucepot, add your pecan nuts, & gently stir. Bring mixture to a simmer for roughly 5 minutes or until thickened.
Pour the hot thickened mixture into the cake tin and gently press to spread out evenly.
With the remaining pecan nuts, arrange them each neatly next to each other on top of the thickened mixture. Take your time with this, the better arranged the nuts are, the more presentable this will be.
Transfer the pie to a preheated oven & bake at 350 degrees F for 30 minutes, or until a cake tester comes out clean.
Transfer the cooked pie to a cooling rack & allow to cool down completely before slicing.
Slice into your preferred portions. Place a scoop of ice cream on top & sprinkle with ground cinnamon. Serve!
Sugar: 16g
:
Calcium: 49mg
Calories: 382kcal
Carbohydrates: 36g
Fat: 24g
Fiber: 3g
Iron: 2mg
Potassium: 185mg
Protein: 6g
Saturated Fat: 6g
Sodium: 87mg
Vitamin A: 94IU
Vitamin C: 2mg
