By lentilsorg Dessert Baking
July 14, 2015
*Lentil puree: Place cooked or rinsed & drained canned lentils into a food processor. For every 1 cup of lentils, add ¼ cup water. Blend to a smooth puree consistency.
**Toasting pecans: Place pecans in a pan and heat on low-medium setting to ensure all sides are meeting the heat of the pan. Brown lightly and reserve in a separate bowl until use.
2/3 cup (150 mL) lentil puree*
1/2 cup (125 mL) honey
1/2 cup (125 mL) raisins
3 large eggs
2 Tbsp (30 mL) butter, unsalted, melted
1 tsp (5 mL) vanilla
1/2 tsp (2 mL) salt
2 cups (500 mL) vanilla ice cream
1 whole pie shell, unbaked
1/4 cup (60 mL) halved pecans, toasted**