Baked Pecan Pie with Crust & Cashew Ice Cream


Total time: 10 minutes making the Cashew Ice Cream and 5 hours setting in the freezer. The pie takes 1 hour 10 minutes.Makes one large pie, 16 slices


Pie Crust:
1 1/4 cups organic wholewheat flour
1/2 teaspoon salt
1/4 cup coconut oil
1/4 cup olive oil
1 teaspoon apple cider vinegar
3 tablespoons ice water


3/4 cup coconut sugar
1/4 cup olive oil
1/4 cup coconut oil
1 teaspoon apple cider vinegar
1/2 teaspoon salt
2 eggs
1 tablespoon wholewheat flour
1 tablespoon almond milk (or water)
1 teaspoon pure vanilla extract
1 cup pecans
Pecans for the top of the pie, about 40 to cover the pie (about 1 1/2 cup)

Cashew Ice Cream:
1 cup cashews
2/3 cup water
4 tablespoons of raw honey (or maple syrup)


1. Make the Cashew Ice Cream first: In a food processor like the VITAMIX or ice cream maker, blend all ingredients until the mixture is as creamy and frothy as you can make it. Pour the mixture into a container.  Then allow the ice cream to set in the freezer for at least 5 hours or until it sets like ice cream.
2. Make the crust: Whisk the flour and salt together. Add the coconut oil, olive oil and apple cider vinegar and mix with your hands until the mixture resembles coarse crumbs. Drizzle the ice water over the flour. Toss the mixture with a fork until the dough comes together. Gather the dough into a ball and then roll out with a rolling pin. Put it in a 9-inch pie plate. Set aside and make the filling.
3. Pre-heat oven to 400 degrees Fahrenheit (230 celsius).
4. Filling: Beat eggs until foaming. You can use a VITAMIX to make this entire recipe, or use a traditional bowl and mixer. Add the olive oil, coconut oil, apple cider vinegar and salt. Beat until well combined.
5. Add the sugar and flour and beat well.
6. Add the nut milk, vanilla and pecans and beat until very smooth.
7. Pour the filling into 9 inch pie shell.
8. Bake for ten minutes then pull the pie out and add pecans on top to cover the pie.
9. Reduce heat to 300 and bake for 25-35 minutes until the pie is moist and soft but not wet. Let sit for 10 minutes and then cut and serve!
10. Serve with Cashew Ice Cream.

1. Vegans can use Flax Egg Alternative instead of eggs in this recipe.
2. For a gluten free option, use half rice flour and half buckwheat flour in the crust instead of wholewheat.
3. For a creamy ice cream soak the cashews for 4 hours and also use a powerful blender like the VITAMIX so the mixture is completely smooth with no chunks.

+ Can be vegan (use Flax Egg Alternative)
+ High in protein
+ Dairy free, soy free, refined sugar free
+ Can relax muscles and soothe anxiety

* Every single recipe on this website uses nature’s ingredients, only. Always choose organic, local and seasonal whenever possible.

This recipe was created by Liana Werner-Gray

Photo thanks Rock’n Raw Photos – Raw and Unedited 

This recipe is part of © 2013 The Earth Diet ™  All Rights Reserved

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Liana Werner-Gray