When I want a dessert that feels special but doesn’t eat up my whole evening, this Pecan Cream Pie is exactly what I make. It leans on a handful of pantry staples—oats, almonds, dates, coconut cream—and turns them into something that tastes like it took much more effort than it actually does. No complicated steps, no fussy chilling schedules, and you don’t need pastry skills to pull it off.
I like this recipe because everything has a clear job. The nuts and oats create a sturdy, toasty crust. The dates bring sweetness and stickiness, so you don’t need refined sugar or oil. Coconut cream does the heavy lifting for that rich, fluffy filling. Once you see how these pieces fit together, it’s easy to customize the pie to what you have on hand.
This pecan cream pie also fits nicely into real life. You can prep the crust and filling in under an hour, and it sets in the fridge while you clean up, finish dinner, or wrangle kids into pajamas. It’s naturally vegan, gluten-free (if you use certified gluten-free oats), and refined sugar-free, but it still feels like a proper dessert you’d serve to guests. If you’ve been wanting a simpler way to make an impressive pie without rolling dough or managing a long ingredient list, this one’s worth a spot in your regular rotation.
Easy & Delicious: Pecan Cream Pie
Inside This Recipe
- ⅔ cup rolled oats or oat flour
- 1 cup almonds
- ½ cup dates (roughly 8–9 small dates, pitted)
- 2 tbsp ground flax
- 2 tbsp apple sauce
- 1 tbsp water
- Pinch of salt
- 1 can coconut cream (chilled overnight)
- 1 cup dates, pitted (or 1¼ cups date paste)
- ¾ cup hot water (omit if using date paste)
- 2 tbsp apple sauce (for filling)
- ¼ cup nut butter (such as almond, cashew, or peanut)
- Pinch of salt (for filling)
- 1 heaping cup pecan halves (for topping)
Technique-Focused Instructions
- Chill the coconut cream and tools. The night before, place the can of coconut cream in the refrigerator so the fat firms up and separates from the liquid. About 1 hour before making the filling, place a metal mixing bowl and whisk or beaters in the fridge. This helps the cream whip faster and stay fluffy.
- Soak the dates for the filling. Add the filling dates to a bowl and pour the hot water over them. Let them soak for about 30 minutes so they soften. This step is important for getting a smooth, caramel-like paste later. If you’re using ready-made date paste, you can skip the water and soaking.
- Preheat the oven. Set your oven to 350°F (175°C). This way it’s ready by the time your crust mixture is blended, and you don’t lose time waiting.
- Blend the crust ingredients. Add the oats (or oat flour), almonds, ½ cup dates, ground flax, 2 tbsp apple sauce, 1 tbsp water, and a pinch of salt to a food processor. Pulse, then blend until the mixture starts to clump together when pressed between your fingers. It should hold its shape but still feel a bit like slightly sticky, coarse crumbs.
- Press and bake the crust. Tip the crust mixture into a 9- or 10-inch pie pan. Use your fingers or the bottom of a flat measuring cup to press it evenly across the bottom and slightly up the sides, packing it firmly so it doesn’t crumble later. Bake for about 10 minutes, until it feels set and lightly fragrant. Set aside to cool completely while you make the filling.
- Prepare the whipped coconut cream. Take the chilled coconut cream, mixing bowl, and whisk/beaters from the fridge. Open the can and scoop only the solid, hardened cream into the cold bowl, leaving the watery liquid behind (save it for smoothies if you like). Using a hand mixer, beat on medium-high for 3–5 minutes, until the cream looks light, fluffy, and holds soft peaks. Place the whipped cream back into the fridge to stay cold.
- Make the date mixture. Transfer the soaked dates along with their soaking water into the (rinsed) food processor. Blend until completely smooth, scraping down the sides as needed. The texture should look like a thick, glossy paste with no visible bits. Add the 2 tbsp apple sauce and the nut butter, then blend again until everything is fully combined and creamy.
- Combine the filling. Remove the whipped coconut cream from the refrigerator. Gently fold the date-nut mixture into the cream using a spatula. Avoid aggressive stirring so you don’t deflate the whipped texture. Add a small pinch of salt and fold just until the color is even and no streaks remain.
- Fill and decorate the pie. Spoon the filling into the cooled crust, smoothing the top with the back of a spoon or an offset spatula. Arrange the pecan halves over the surface in a single layer. You can line them up neatly or scatter them, depending on how much time you have. Press them very lightly so they stick into the filling.
- Chill to set. Place the pie in the refrigerator for at least 15 minutes to firm up. For the cleanest slices, chill for 1–2 hours. Slice into 8 pieces and serve straight from the fridge. Store leftovers covered in the fridge for up to 4–5 days.
Oats vs Almond Crust
If you’re deciding between rolled oats and oat flour for the crust, think about texture and time. Using whole rolled oats gives the crust a bit more chew and a rustic feel, but you’ll need to blend a little longer to break them down. Oat flour produces a smoother, slightly more uniform crust that presses more easily and looks cleaner when sliced. Either way, the almonds provide structure and richness. If your mixture looks too dry and won’t hold when pinched, add ½–1 tsp water at a time until it clumps. If it’s too sticky, sprinkle in a spoonful of extra oats. The goal is a mix that presses firmly into the pan without sticking aggressively to your fingers.
Whipping Coconut Cream Right
Good whipped coconut cream comes down to three things: fat content, temperature, and patience. First, use full-fat coconut cream or full-fat coconut milk where the can lists coconut before water. Low-fat versions simply won’t whip properly. Second, make sure the can chills overnight; a quick 1–2 hour chill usually isn’t enough to separate the cream from the liquid. Third, start beating on medium speed and gradually move to medium-high. You’ll see it go from chunky to smooth, then to fluffy with soft peaks. Stop when it looks like softly whipped dairy cream that holds gentle waves—if you beat much longer, it can start to look grainy. If that happens, place it back in the fridge for 10–15 minutes and beat briefly again.
Nut Butter Swap Ideas
The nut butter in this Pecan Cream Pie does more than add flavor—it also thickens the filling and helps it slice cleanly. Almond butter gives a mild, toasty taste that lets the pecans shine. Cashew butter is very neutral and extra creamy, so it’s great if you want the dates and coconut to be the main flavors. Peanut butter creates a stronger, more familiar flavor, almost like a peanut-caramel pie. If you want a nut-free version, you can use sunflower seed butter, but taste as you go and consider adding an extra pinch of salt to balance its earthiness. Whatever you choose, aim for unsweetened, smooth nut butter, and stir well before measuring so the oil isn’t separated.
Recipe FAQ: Common Questions
Why is my crust crumbly and how can I fix it without starting over?
If your crust turns out crumbly, it usually means there wasn’t quite enough moisture or you didn’t pack it firmly enough. The dates, applesauce, and water are what bind the oats and almonds together. Next time, check the texture before baking: when you squeeze some in your hand, it should hold together in a firm clump instead of falling apart. If you’ve already pressed it into the pan and it seems dry, you can drizzle on 1–2 teaspoons of water, then press again very firmly using the bottom of a glass or measuring cup. After baking, be sure to let the crust cool completely before adding the filling, which also helps it set.
Can I make this Pecan Cream Pie ahead of time for a party or holiday?
Yes, this pie works really well as a make-ahead dessert. You can prepare the crust and filling, assemble the pie, and store it covered in the refrigerator for up to 24 hours before serving. In fact, giving it more chilling time helps the filling firm up and makes cleaner slices. If you’re making it more than a day in advance, you can bake the crust and keep it at room temperature for a day, then whip the cream and blend the date mixture the morning of your event. Add the pecan topping shortly before serving so it stays crisp. Always keep the pie chilled, and serve it straight from the fridge for the best texture.
What can I do if my date mixture isn’t getting smooth in the food processor?
If your date mixture stays chunky, it usually means the dates are too dry or there isn’t enough liquid. First, make sure you soaked the dates in hot water for the full 30 minutes; if they still feel firm, let them sit another 10–15 minutes. When blending, scrape down the sides several times to pull stubborn pieces toward the blades. If it remains thick and lumpy, add 1 tablespoon of warm water at a time and continue processing until it turns into a glossy paste. Giving your food processor short breaks also helps—it lets the motor rest and prevents overheating, which can cause the mixture to heat up and thicken instead of smoothing out.
Pecan Cream Pie
Equipment
- Food processor
- 9 or 10 inch pie pan
- Oven
- Mixing bowl
- whisk
- Hand mixer
Ingredients
For the crust:
- 2/3 cup rolled oats or oat flour
- 1 cup almonds
- 1/2 cup dates pitted (about 8–9 small dates)
- 2 tablespoons ground flax
- 2 tablespoons applesauce
- 1 tablespoon water
- pinch salt
For the filling:
- 1 can coconut cream chilled in refrigerator overnight
- 1 cup dates pitted (or use 1 1/4 cup date paste)
- 3/4 cup hot water use to soak dates; omit if using date paste
- 2 tablespoons applesauce
- 1/4 cup nut butter
- pinch salt
To decorate:
- 1 cup pecan halves heaping
Instructions
- Gather all ingredients and the equipment you'll need: food processor, pie pan, mixing bowl, whisk, and hand mixer.
Make Ahead:
- Place the can of coconut cream in the refrigerator the night before to firm up the cream portion.
- About an hour before starting, chill a metal mixing bowl and whisk in the refrigerator so the coconut cream whips up more easily.
For the crust:
- Preheat the oven to 350°F (175°C). Add the oats or oat flour, almonds, pitted dates, ground flax, applesauce, water, and a pinch of salt to a food processor and pulse until the mixture clumps together and holds when pressed.
- Press the crust mixture evenly into the bottom and up the sides of a 9- or 10-inch pie pan. Bake for 10 minutes, then remove and allow the crust to cool completely.
For the filling:
- Place the filling dates in a bowl and cover with hot water; let them soak for about 30 minutes to soften (skip this step if using pre-made date paste).
- Remove the chilled can of coconut cream and your cooled bowl. Open the can and scoop out the solidified cream into the cold bowl, leaving the thin liquid behind for another use.
- Use a hand mixer to whip the coconut cream for 3–5 minutes until light and fluffy. Chill briefly while you prepare the date mixture if needed.
- In the food processor, blend the soaked dates with their soaking water until smooth. Add the applesauce and nut butter and process until the mixture is silky and well combined.
- Gently fold the date-nut mixture into the whipped coconut cream, seasoning with a small pinch of salt. Stir until evenly incorporated and smooth.
To assemble:
- Spoon the filling into the cooled crust, spreading it evenly. Arrange the pecan halves on top as desired.
- Refrigerate the pie for at least 15 minutes to help the filling set before slicing. Store leftovers chilled.