Butter Pecan Pie- Grain and Egg Free


For Mothers Day this year I asked for my favorite pie and the recipe to share with you. My Husband is a genius Chef who does not like to write down his recipes. Which is just not fair to all of you.. This recipe was inspired by a little treat that Ella my 6 year old came up with. It was a simple butter pecan sandwich. Two pecan slices with butter in the middle.


From that we decided we could turn it into pie. We love the Vegan Pumpkin “Cheesecake” so much that we have started exploring new flavors.  The recipe usually calls for Coconut Oil because it is a Vegan pie, then we realized that we are not Vegans so we can use butter. Butter makes everything better. That is how the Butter Pecan Pie was born.


1 cup pecans

1 cup almonds

1 cup dates

2 pinches or Himalayan salt

2 tablespoons water

Put almonds in a food processor and pulse til chopped. Then add pecans and pulse til chopped. Add the dates the salt and pulse. If the mixture is sticky enough to form a crust leave it. I find it usually needs a few splashes of water to get sticky. Once it is sticky take out and press into you pie pan of choice.

Butter Pecan Pie by Andy Schultz

1 cup cashews soaked overnight

1 cup pecans soaked overnight

1/2 cup melted butter

12 dates soaked in hot water

1 teaspoon vanilla powder

1/4 cup coconut or nut milk

2 tablespoons grade B Maple syrup

Soak cashew and pecans overnight in glass jar.  Remove the pits from 12 dates put in a bowl and cover with boiling water. Let the dates soak for 20 minutes and then add them and the water to a high powered blender with the melted butter and liquify. Add the pecans, cashews. vanilla powder, coconut milk and maple syrup.`Blend til completely smooth. Pour into your prepared pie crust and freeze for a few hours til it sets up and serve. Pie should be stored in a refrigerator.


Chop almonds up first, then add pecans and then dates and salt. If it is not sticky add a little water and pulse again.


The consistency is finely chopped and sticky.


Press down firmly into any pie tin.


For the pie filling first take the seeds out of the dates, put in a bowl and cover with boiling water. Just enough water to cover them up, let soak for 20 minutes. Add the dates, water and melted butter to a blender and liquify.

Once that is liquified add the pecans, cashews, vanilla powder, coconut milk and maple syrup. Blend until completely smooth. Usually takes a few minutes.


Pour into pie crust and set in freezer for a few hours to set up. I like to serve it very cold but not quite frozen. If it freezes all the way take it out and let it sit for awhile. Pie needs to be stored in a refrigerator.


Add whole pecans to the top of the pie for decoration. I really like the lattice as pictured here. Get creative!


Enjoy your delicious pie. You are what you eat think and feel. Be kind and be real~Beth

hunter gather

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