The best Pecan pie I have ever tasted

Crust and filling

• 180g organic spelt (I used fine and wholewheat fifty/fifty)
• 80g cold butter, cut to pieces
• 50ml cold water (a little bit more if needed - flours vary, how much it absorbs of liquid)
• 250g fresh dates (pitted!!)
• 60g butter
• 80g Coconut palm sugar
• 3 organic eggs
• 250g chopped pecans

Method

1. Heat your oven to 350F° or 180°C
2. Crust first: Blend together the spelt and butter with your hands. It is very lumpy and that is how it should be. Then you add the water and slowly but surely (I just use my hands) this starts to resemble a dough. Finally you spread some fine spelt (or flour) on to your table and roll it out with a rolling pin, trying to make it round so it will fit your oven proof mold. Gently lay the dough into the mold and adjust the sides so it looks nice. Put it in the freezer while you make your filling.
3. Filling next: Put your dates into a saucepan with the butter and 2 tbsp of water. Heat together so the dates soften or for around 5-10 minutes. In your blender or with your handheld blender, mix or blend together; dates, butter, coconut palm sugar and eggs. Chop your pecans quite coarsely. Leave out at least a handfull to decorate the pie with on top! Take out your crust (from the freezer) and put the chopped pecans first (evenly). Then add the filling. Decorate with the unchopped pecans and then bake for around 30 minutes. Enjoy with whipped cream or ice cream!