PINEAPPLE PECAN DATE PIE
Fresh pineapple, pecans and dried date filling with brown sugar, orange, spice and smoke. In a gingersnap cookie pie crust! Chilled and topped with dairy free whip topping!
Makes almost 5 cups filling for 9 inch pie
1 lg. ripe pineapple – cut off ends, stand on bottom, slice between bark and flesh from top to bottom all the way around, trim and smooth by slicing off eyes and bark residue – cut in half from top to bottom, then cut each half again from end to end – cut off core part and discard, then cut each strip crosswise into 1/4 inch wide triangles
2 c. water
1 c. dark brown sugar
1/2 c. light brown sugar
1 t. salt
1/2 t. ground allspice
1/2 t. dry mustard
fresh grind pepper to taste
1 c. pecan halves
1 c. whole, pitted dates, cut in half from end to end
1 lg. juice orange zested and squeezed (1/2 c. juice) – zest first, squeeze last
3 T. walnut oil
2 t. liquid smoke
1/4 c. additional orange juice mixed with 2 T. cornstarch in cup till dissolved
1/2 level t. xanthan gum powder
1 level t. guar gum powder
1- Combine all ingredients, except orange juice and cornstarch, xanthan and guar gum powders, in large saucepan. Bring to boil, reduce heat, cover and cook about 1 hour, stirring occasionally.
2- Pour orange juice/cornstarch liquid in stewed mix, stirring till thickened. Partially cover and cook additional 15 minutes, stirring once or twice.
3- Remove from heat.
4- Place in large food processor and process till as smooth as possible – there will still be tiny nut and date bits.
5- Add xanthan and guar gum powders. Process till totally and evenly dissolved and dispersed. Let set 15 minutes minimum.
6- Re-process after setting. Cool to room temperature.
7- Pack in covered container and refrigerate till ready to use.
GINGERSNAP CRUST: Preheat oven to 375 degrees
4 c. gingersnaps – should make about 2 c. ground – I used Lil’ Dutch Maid brand, use a hard gingersnap not soft
1/4 c. dark brown sugar
1/4 c. margarine, melted
additional margarine in solid form
non-dairy whipped cream for topping (I used Rich’s Dairy Free Whip Topping)
1- Place gingersnaps in large processor and pulse, then process into tiny even crumbs. Transfer to large bowl.
2- Add sugar. Stir or mash with pastry cutter till evenly dispersed.
3- Add melted margarine. Stir or mash with pastry cutter till all crumbs are equally moistened – this will take a few minutes.
4- Using cold margarine, grease inside of 9 inch deep dish pie plate all the way up to the top.
5- Transfer moistened crumbs to plate.
Now here we’re going to deviate from the traditional style cookie crust. Instead of forming the crust on the bottom and up the sides to the rim, which makes cutting each pie piece difficult, we go half way up the sides.
6- Transfer moistened cookie crumbs to pie plate. Using clean fingers spread and evenly press crumbs to greased pie plate without any holes where you can see the plate – smooth and even – half way up to the rim, no further.
7- Bake on lower rack of preheated 375 degree oven for 8 minutes. Remove from oven and cool to room temperature.
8- Spoon cold filling into pie shell at equidistant points – don’t dump it all in at once. Using fork tines spread lightly and evenly up to rim of plate. And then make a swirly design or smooth with back of spoon – your choice.
- Don’t do this while the crust is hot, you’ll mush the crust all up. The crust must be cooled and firm.
9- Refrigerate till very cold, preferably overnight.
10- To serve: Cut, plate and top with whipped topping. I used Rich’s Whip topping that you whip yourself after thawed.