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Salted Caramel Pecan Pie without Corn Syrup

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Salted Caramel Pecan Pie without Corn Syrup

Happy December my friends!

I’m moving this recipe up to the top of my blog in celebration of the holiday. 🙂 It’s one of my most popular recipes of all time, and if it isn’t already a holiday staple in your house too, then I can’t wait for you to make it and be blown away!

Personally, I never really liked Pecan Pie in the old days, before I knew I was celiac and ate regular Pecan Pie with a wheat crust. It was sooooooo sweet. Unpleasantly sweet. Only way to tolerate it was to put vanilla ice cream on top, and even still, I didn’t like it. Don’t get me wrong, this variation of Pecan Pis IS sweet, but without going too far, ya know? It’s made with all whole foods, sweetened with dates instead of highly processed unhealthy corn syrup.

I hope you have a nice holiday and enjoy the pie!

Salted Caramel Pecan Pie without Corn Syrup

corn syrup-free, gluten-free, Paleo, egg-free

Crust:
1 cup of cashews, soaked for 3 hours, rinsed, and strained
1 tablespoon coconut oil or ghee
1 tablespoon honey
1 teaspoon vanilla
1/2 cup shredded coconut

Filling:
1 packed cup pitted Medjool dates, soaked for 3 hours in 1 cup of water (save the soaking water)
1/4 cup coconut oil or ghee
1 tablespoon vanilla
1/4 teaspoon sea salt

Fold In:
2 cups salted roasted pecans, plus more to garnish

  1. Set the oven to 400°F.
  2. Puree the cashews, oil, honey, and vanilla crust ingredients in a food processor fitted with the S blade for about 1 minute. Add the shredded coconut and puree to form a ball.
  3. Using wet hands press the crust into a greased 9-inch glass pie dish. Do NOT pre-bake the crust.
  4. Add all of the filling ingredients, including the soaking water, to the blender and puree until smooth. Fold in the pecans, then add the filling to the unbaked crust. Garnish the pie with more pecans.
  5. Bake for 10 minutes, then reduce the heat to 350°F, and bake for 10 minutes more.
  6. Allow to cool on the counter, then refrigerate to set.
  7. Serve with Whipped Coconut Cream, like the one in my book.

♥, Kelly

 

Easy-Paleo-Meals-PiesThis recipes comes from my new cookbook Easy Paleo Meals which has a whole chapter of gluten-free pies AND holiday meal plans! Check out the step by step holiday meal plans HERE 🙂

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  2. OMG!!! I have ALL of the ingredients right this very second to bake this baby tomorrow! I.AM.SO.EXCITED!!!!
    Thank you for the amazing recipe!!!

  5. Are you soaking the dates and then packing them or packing them to measure and then soaking them. I’m guessing soaked first and then measure. That is how I would read it but just making sure. 🙂

      • Can I use any type of dates?? Or is the something special about medjool dates? Where can I buy them?

        • I order my medjool dates online. They are good because they are so soft and easily blended. If you have another drier kind of date you can soak them in water to soften them up first.

    • I don’t think so, but I could be wrong. We aren’t pureeing long enough to make butter. It’s more of a very fine wet meal 🙂

  11. Have you made this more than once? Did it “set up” each time? I’m concerned that I don’t see anything in the ingredients that would cause it to set up so that it is not runny. Please advise. I would like to make this for Thanksgiving, but can’t afford the time for a failed pie. Thanks!

    • I have made this many times. It’s based on the one in my eBook 🙂 The dates and coconut oil or ghee make it set in the fridge 🙂

  14. Yum! Was wondering how far in advance I can make this? Will it keep for a few days in the fridge? Thanks!

  16. Pink sea salt? Why pink? Is it very important or can I substitute?

    Thank you for sharing your delicious recipes! Our family loves everything we try. 🙂

  18. I’m allergic to honey, and cut out corn syrups, but really miss my Thanksgiving pecan pie. Do you think brown sugar or maple syrup might work instead? Don’t know if maple would change dates too much either. Any experienced ideas? Thanks!

  19. This is going to sound really dumb…did you buy roasted salted pecans or salt them somehow during the roasting process?

  20. What diameter pie plate do you recommend? Could you do this in a square glass dish and serve as squares instead?

  21. I haven’t eaten pecan pie since going gluten free 3 years ago and it is one of my absolute favorites along with salted caramel, so I am really excited to try this! 🙂

  23. I am wanting to make this gorgeous recipe, but have two questions:

    1. Can I sub another nut for the crust? I’m thinking it’s likely that I can’t, but wanted to ask!

    2. I don’t have salted, roasted pecans. Any tips on how to make them with the pecans I have??

    Thank you for this recipe! Awesome, awesome!! Can’t wait!

  25. Thanks for sharing this recipe. Can it be made the day before serving? Just trying to do some pre-day baking if possible…

  26. What makes the Caramel flavor? Could I add chocolate to make it a chocolate pecan pie? I’m trying to make a chocolate pecan pie without corn syrup

  27. could you add chocolate to make this a chocolate pecan pie? im looking to make a chocolate pecan pie that doesn have corn syrup…would it be too sweet ? wheres the caramel come from?
    thanks

  28. I made this a couple of days ago and it honestly is the best pecan pie I have ever tasted. Thanks for the recipe and happy Thanksgiving to you and your family.

  29. I needed a gluten, dairy, egg, tapioca free recipe. I knew you would have it!! Making it today. I’m sure it’ll be wonderful. Thank you 🙂

  30. Made this for a pot luck lunch today, everybody loved it. People mentioned that usually pecan pie is overly sweet, but this one had a nice flavor and was perfectly sweet. I wasn’t sure how it would go over because it doesn’t taste like traditional pecan pie, but the reviews were “It’s better!” Thank you. Good recipe!

  31. Guys. It is SO GOOD! I made it with a traditional homemade flour/butter crust, and cooked it for 40 minutes at 350. It set beautifully without the need for refrigeration. We couldn’t stop eating the filling, I had to beat them back with a spoon so that we would have enough for the pie!

  32. The pie just came out of the oven. The filling is so yummy, I am not worried, this is going to be great.
    Has me really thinking, though, why have we been brainwashed to believe everything has to have corn syrup or dairy or wheat in it to “work right”? I guess I know the answer, and I am really thankful for a great, EASY!!!!! alternative!
    Thanks, Kelly, Happy Thanksgiving!

  34. I can’t wait to make this! I went out and bought all the ingredients today and when I came and checked, I noticed I was supposed to get medjool dates. I just bought regular dates. Can I use them or do I need to get medjool?

  35. Hi Kelly!

    I soaked the cashews and dates on Thanksgiving with high hopes of having this for dessert that evening. Unfortunately, I didn’t have enough time. So I stored the (drained) cashews and (undrained) dates in the fridge and decided to make the pie last night. I roasted my own pecans with 3T ghee and 1 1/4 t sea salt @ 325 degrees for 15 minutes and allowed them to cool before adding them to the filling. (I live in Michigan so this meant setting the pan out in the garage for 5 minutes.) ☺️ I also used ghee as opposed to coconut oil where called for only because I was going for a more traditional buttery flavor.

    I couldn’t help myself and tried a piece this morning with my coffee. THIS IS THE BEST GF, DF, EF, REFINED SUGAR FREE PIE EVER!! My husband (who doesn’t eat this way) thought it was delicious too. (Which is a big attestation as to just how good the pie is.)

    I’ll be making this for my family when I host Christmas! I just wanted to share that the dates didn’t seem to be affected by the extra long soaking and roasting my own pecans was easy and delicious. Thank you so much for this brilliant recipe!! I love it when a recipe tastes so good that I forget about my food sensitivities! I’m a big fan of yours… Keep up the great work!!

  37. I made it for Thanksgiving and it was wonderful! A big hit! Here is the nutrition info, in case anyone wants it.
    Recipe Nutrition Calculator

    Recipe name

    Number of servings
    Serves people
    Ingredients Calories Carbs Fat Protein Sodium Sugar
    Nuts – Cashew nuts, raw, 4 oz 626 34 50 21 14 7 Ico_delete
    Trader Joe’s – Coconut Oil, 1 tbsp/ 1/2 oz / 14 gm 120 0 14 0 0 0 Ico_delete
    Honey – Raw, 21 g (1 TBSP) 64 17 0 0 1 17 Ico_delete
    Vanilla extract, 1 tsp 12 1 0 0 0 1 Ico_delete
    Trader Joe’s – Coconut Oil, 0.25 cup(s) 480 0 56 0 0 0 Ico_delete
    Selection – Unsweetened Shredded Coconut, 0.5 cup(s) 400 20 36 4 20 4 Ico_delete
    Vanilla extract, 1 tbsp 37 2 0 0 1 2 Ico_delete
    Himalania – Pink Sea Salt, 1/4 tsp 0 0 0 0 440 0 Ico_delete
    Raw – Pecans, 2 cup 1,495 30 156 24 0 12 Ico_delete
    Delreal – Organic Medjool Dates, 0.5 container (16 dates ea.) 460 124 0 4 0 120 Ico_delete
    Add Ingredient
    Total: 3,694 228 312 53 476 163
    Per Serving: 462 29 39 7 60 20
    I put it at 8 servings.
    I will be making this every year! Best pecan pie ever!

  38. I am excited to try this recipe. I was just wondering about the pecans. My husband brought home pecans that haven’t been roasted. (and I don’t think they are salted either) Do I need to roast them before use? If so do you know at what temp and for how long? Also, would they need to be cooled completely before using in the pie filling?

    Thanks

  41. I made this for Thanksgiving and it was great!!! The only problem I had was that i couldn’t stop eating it!!

  42. We are GF and some nut free in our home. One of my kids is severely allergic to cashews. Any substitution ideas for cashews for the crust?
    Thanks,,
    Heather

  43. I live in Alaska with limited grocery options. This was by far the most expensive dessert I’ve ever made. I still think it was delicious and perfect for our Thanksgiving feast! Thank you!

  44. I made this for Thanksgiving and everyone devoured it. Of course, no one ever guessed it was made with dates and other whole food ingredients! This is genius, thank you so much Kelly for the great recipe 🙂 (as always)

  45. I just made this pie. It is beyond delicious and so much more healthy than traditional pecan pie.

  49. Hi! Have you ever posted a chocolate pecan pie recipe? Several months ago I made it and it was awesome. I’m trying since yesterday to find the recipe again, but I can’t find it anywhere online. It was the exact same crust as this one, but the filling had dark chocolate and coconut milk I think in addition to the ingredients listed above. Can you please enlighten me? Wasn’t it your recipe?

  50. Hello! I recently made the chocolate version from your cookbook, and it is AMAZING! I am curious though if you think the crust could be made and frozen and filled later with delicious goodness. Any thoughts? Thank you!