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Vanilla Cream Pie with Pecan Crust

Delicious mini Vanilla Cream Pies that are vegan, gluten free, and easy to make!

Course Dessert
Cuisine American
Keyword cream pie recipe, gluten free dessert, vanilla cream pie
Prep Time 25 minutes
Total Time 25 minutes
Author Daytime Vegan

Ingredients

  • Pecan Crust:
  • 1 cup pitted medjool dates
  • 1 cup pecans
  • Vanilla Cream Filling:
  • 2 cups cashews
  • 3 cups filtered water
  • 8 – 10 pitted medjool dates
  • 2 whole vanilla beans
  • a pinch of salt
  • 2 tablespoons agar agar powder + ¾ cups filtered water
  • paper muffin liners
  • cupcake pan

Instructions

  1. Prepare the muffin liners in the cupcake pan.
  2. To make the crust, place the pecans and dates in a food processor. Pulse the processor every few seconds until the dates and pecans form a crumbly mixture. You should be able to grab some of this pecan mixture in your hand, squeeze it, and it should hold its shape. Press about 2 tablespoons or so of this pecan crust into the botton of each muffin liner. Set aside.
  3. Place the cashews, 3 cups water, dates, vanilla beans, and salt in a blender and blend until completely smooth. Leave this mixuture in the blender for now.
  4. Place a small non-stick pot on medium heat. Add the ¾ cup of water and agar agar. Stir constantly for 5 minutes. Do not stop stirring. This mixture will thicken as you cook it. Agar Agar works like gelatin to thicken the cream mixture and cooking activates its thickening properties.
  5. After 5 minutes pour the agar agar mixture into the blender with the cream and blend for about 10 – 15 seconds, or until the agar agar is fully incorporated. The cream mixture will thicken immediately once you start blending and your blender might have a little trouble, but make sure the agar agar is evenly distributed.
  6. Quickly pour the vanilla cream mixture into the muffin liners, on top of the pecan crust. The cream will start to thicken fast, so don't take too long to complete this step.
  7. If you'd like, you can top these vanilla cream pies with a few chopped pecans and a drizzle of vegan chocolate sauce, but these will still taste delicious if you skip this step.
  8. Cover with plastic wrap and place the mini vanilla cream pies in the refrigerator for about an hour, or until they are completely firm. Enjoy!

Recipe Notes

Use pitted California Dates if you cannot find Medjool Dates.