Gluten-Free Pecan Pie with Vegan TigerNut Milk Ice Cream

Liana Werner-Gray

by | Updated: December 5th, 2017 | Read time: 2 minutes

Sweet pecan pie reminds you of childhood snow days, holiday dinners and winter breaks from school. Mom and Dad were a little more lenient when it came to their must-eat-vegetable policy this time of the year, so you always had plenty of room for dessert after meals. Feeling cozy and nostalgic themselves, your parents never said “no” when you asked for a second slice of pecan pie and a scoop of vanilla ice cream. The adult you, however, says “No way!” to even one slice – who, besides children, can stomach that much sugar? But that’s why this gluten-free pecan pie recipe with vegan tigernut milk ice cream gives your favorite dessert a healthy upgrade, without skimping on the creamy topping.

Gluten-Free Pecan Pie Recipe with Scoop of Vegan Ice Cream on Top | Vitacost.com/blog

Ingredients

Crust

1 cup Bob’s Red Mill Gluten-Free Pie Crust Mix

Filling

1-3/4 cups Nutiva Coconut Sugar
1/4 cup maple syrup
1/4 cup Nutiva Coconut Oil with Buttery Flavor
3 eggs (or flax “egg” alternative)
1 Tbsp. water
2 tsp. Organic Gemini TigerNut Flour
1/4 tsp. Redmond Real Salt
1-1/4 cups pecans

Topping

1/2 cup pecans

Ice “Cream”

1 cup Organic Gemini TigerNuts, soaked for 4 hours
2/3 cup water
1 tsp. vanilla extract
4 Tbsp. maple syrup
1/4 tsp. Redmond Real Salt

Directions

  1. Prepare ice cream. In a food processor, blend all ingredients until mixture is creamy and frothy. Transfer to a freezer-safe container and freeze for 2 hours. Remove from freezer and blend again to make consistency even creamier. Freeze for another 2 hours and blend once more. Then, freeze for 5 hours.
  2. Prepare pie crust according to package instructions.
  3. Preheat oven to 350 degrees F.
  4. Prepare filling. In a food processor or high-speed blender, combine all ingredients until completely smooth.
  5. Pour filling into completed pie crust. Top entire pie with whole pecans. Bake for 45 minutes.
  6. Serve warm, topped with tigernut ice cream and a drizzle of maple syrup.

Notes: If you have an ice cream maker, blend all ice “cream” ingredients in a blender and pour into ice cream maker. Churn for 30 minutes.