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Pecan Chai Pie on Cashew Crust

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Makes: 1 servings adjust



  • 1 cup Cashews, dry
  • 1 Vanilla Bean, scraped
  • 1 teaspoon Sea Salt
  • 1 12 cups Medjool Date, pitted

Step 1

CRUST: Pulse cashews, vanilla, and salt in food processor. Slowly add dates and process into a dough like consistency. Empty into a bowl.


  • 1 12 cups Shredded Coconut

Step 2

Use some of the shredded coconut to 'flour' bottom of the pie pan. Mix remaining coconut into bowl with the cashew mixture. Press into pie pan.


  • 1 medium Orange, zested, peeled, seeded
  • 1 14 teaspoons Ground Cardamom (Cardamon)
  • 1 teaspoon Grated Nutmeg
  • 1 tablespoon Ground Cinnamon
  • 1 cup Medjool Date, pitted
  • Water, a splash if needed

Step 3

SYRUP: Place orange pulp into the bottom of a blender. Add dates, cinnamon, cardamom, and nutmeg to the blend. Add a splash of water as needed to make a thick syrup. Set aside.


  • 4 cups Pecans, dry

Step 4

FILLING: Mix pecans, syrup and 1 tablespoon orange zest well. Spoon filling into pie crust.

Step 5

Will keep for 4-5 days in fridge.
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