I recently posted a recipe for my “favorite” pie crust, Oatmeal Cookie Pie Crust. Over the Thanksgiving Holiday I decided to make this crust with the Chocolate Tofu Pie again, but for some reason the crust really rose this time. The pie pan was like all cookie; there was no room to fit the actual pie because the “crust” turned more into a cookie cake! Thankfully, the taste was still great (like an oatmeal cookie) so I literally ate the “crust” as a cookie! However, this left me with no pie crust for my favorite chocolate pie. Fortunately, I had just made a pumpkin pie which came with a pie crust recipe and it turned out very well. I had a feeling this pie crust would pair well with the chocolate pie filling and I was right! So again I am going to change my favorite pie crust recipe to this new one here!
This recipe was adapted from here:
- 1 1/4 cup GF rolled oats
- 1/2 cup pecans
- 1/2 tsp cinnamon
- 5 Medjool dates, pitted
- 1 1/2 tablespoons almond milk
- Preheat oven to 375F and spray a pie pan with non-stick spray.
- Place oats, pecans, and cinnamon in a blender and blend until a ground.
- Add dates and blend until the mixture starts to slightly clump.
- Add the almond milk and blend for a few seconds until a dough forms.
- Take a piece of wax paper and lay your dough (should be in a ball) on top. With a rolling pin, roll the dough into a large flat circle (slightly bigger than your pie pan.
- Gently peel the crust off the wax paper and place it in your pie pan and gently press it into place.
- Trim off extra edges of the crust.
- Loosely cover the pie crust with aluminum foil and bake for 10 minutes. Allow to cool before filling.*
*If you fill this pie with a filling that needs to be baked, place foil around the edges of the crust before baking the entire pie. At the last 10 minutes, remove the foil around the crust.
If you fill this pie with a no-bake filling, before you fill the pie, bake the pie crust an additional 5-10 minutes without the foil. Just be sure to watch it closely at the end so it doesn’t burn.
Here’s a picture of the crust before baking:
If you cut this pie into 8 slices, this recipe (for just the crust) yields approximately 145 calories and 2.5g protein.