Maple-Cider Cream Pie with Pecan-Oat Crust {Raw & No Bake}

Maple-Cider Cream Pie with Pecan-Oat Crust. Naturally sweetened with apple cider and maple syrup only! @ TheGreenForks.com #vegan

I went apple picking for the first time with my kids this past weekend. We made some AMAZING memories.

loooove1

And ate some incredibly delicious, fresh-from-the-tree applesBoy, sometimes I find it hard to believe that people argue with the wonderful taste of nature!

We also might have purchased a jug of apple cider as well… Okay, okay. So as you can see from the recipe. We DID indeed buy some apple cider. I usually don’t buy juice of any kind (because I don’t consider it to be very nutritious unless it’s fresh from a juicer), but this was a special occasion! And I had something special in mind to make with it-

THIS BEAUTIFUL PIE!!!

Maple-Cider Cream Pie with Pecan-Oat Crust. Naturally sweetened with apple cider and maple syrup only! @ TheGreenForks.com #vegan

After experimenting with apple juice as an alternative to sweeten my pumpkin nog a few weeks ago, I thought it would be kind of fun to try to create a dessert that is sweetened and flavored with apple cider! Which, I am sure that most of you will agree, trumps the flavor of apple juice ten-fold.

The apple cider paired with the maple syrup made the perfect combination too. It just screamed FALL.

And it makes quite the alternative to your regular ol’ apple pie ; )

Although I will probably be making one of those too… haha.

Maple-Cider Cream Pie with Pecan-Oat Crust. Naturally sweetened with apple cider and maple syrup only! @ TheGreenForks.com #vegan

For a ‘how-to’ on Whipped Coconut Cream, click here. I usually make things easier on myself and use half a can of coconut cream from Trader Joe’s. For some reason when I use regular canned coconut milk, I run a 99% chance that my can won’t separate. Slightly frustrating.

Maple-Cider Cream Pie with Pecan-Oat Crust. Naturally sweetened with apple cider and maple syrup only! @ TheGreenForks.com #vegan

P.S. (Enjoy that foliage folks before it’s gone!)

Maple-Cider Cream Pie with Pecan-Oat Crust {Raw & No Bake}
Author: 
Serves: 6 to 8
 
Ingredients
  • For the CRUST:
  • ½ cup pecans, toasted if desired
  • 1½ cups rolled oats
  • ⅛ teaspoon sea salt
  • 3 tablespoons coconut oil, melted
  • 3 tablespoons maple syrup
  • For the FILLING:
  • 1 cup raw cashews, soaked for at least 4 hours or overnight
  • ½ cup coconut oil, melted
  • ½ cup apple cider
  • ¼ cup maple syrup
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg, optional
  • ¼ teaspoon sea salt
Instructions
  1. FOR THE CRUST: Place oats in food processor and process until fine, 1-2 minutes. Add the pecans and process for an additional 30 seconds or until the pecans have been processed into meal. Add the remaining ingredients and process continuously until they come together, about 1 minute. Press evenly into a 9-inch glass pie plate. Set aside in freezer while you make the filling.
  2. FOR THE FILLING: Add all the ingredients to a high speed blender and process until completely smooth and creamy, about 2 minutes. Pour into crust and freeze until firm, about 2 hours.
  3. To serve, set pie out on counter for at least 15 minutes then cut and plate.
Notes
You can decrease the sugars in this recipe by lowering the maple syrup to 2 tablespoons, if desired. The crust can also be lowered to 2 tablespoons as well.

 

 

2 Responses to “Maple-Cider Cream Pie with Pecan-Oat Crust {Raw & No Bake}”

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  • debbie mayfield October 11, 2014, 7:25 pm

    Can i sub pumpkin puree or ? For raw cashews?

  • lmachell October 11, 2014, 10:38 pm

    The cashews are important for the consistency of the pie. You could probably add some pumpkin if you wanted to make it a pumpkin pie- get rid of the cider and use 1/2 cup maple syrup and maybe 1 cup pumpkin purée. But definitely keep the cashews and coconut oil.