Date Pecan Pie Recipes

DATE-PECAN PIE

Date-Pecan Pie image

Pureed dates add complexity to the sticky-sweet filling for this otherwise traditional pecan pie.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes

Time 7h

Yield Serves 8 to 10

Number Of Ingredients 10

Ingredients

Unbleached all-purpose flour, for dusting
1/2 recipe Test Kitchen's Favorite Pate Brisee
2 1/2 cups whole pecans
8 ounces Medjool dates, pitted
1 tablespoon pure vanilla extract
3 large eggs
3/4 cup light corn syrup
3/4 cup packed light-brown sugar
4 tablespoons unsalted butter, melted
1 teaspoon kosher salt

Steps:

On a lightly floured piece of parchment, roll out dough into a 13-inch round, about 1/8 inch thick. Fit into a 9-inch pie dish. Using kitchen shears, trim to a 1-inch overhang; fold under. Crimp edges or decorate as desired. Lightly prick bottom of dough with a fork. Refrigerate 30 minutes.
Preheat oven to 375 degrees with a rack in lower third. Line dough with parchment; fill with dried beans or rice. Bake until edges begin to turn golden, 20 to 25 minutes. Remove beans or rice and parchment; bake until bottom and sides are golden brown, about 20 minutes more. Transfer to a wire rack; let cool completely. (Crust can be made up to a day in advance and covered tightly in foil.)
Reduce oven temperature to 350 degrees. Spread pecans on a rimmed baking sheet and toast until golden and fragrant, 10 to 12 minutes. Let cool completely. Reserve 1 cup for topping; coarsely chop remaining 1 1/2 cups.
In a small saucepan, bring dates, 1/2 cup water, and vanilla to a simmer over medium-high heat. Reduce heat to low; cook until almost all of liquid is absorbed, 7 to 9 minutes. Transfer dates and remaining liquid to a food processor; puree until smooth.
In a large bowl, whisk together eggs, 3/4 cup date puree (reserve remainder for another use), corn syrup, brown sugar, butter, and salt until smooth; stir in chopped pecans. Pour filling into crust; arrange reserved whole pecans over top. Place a foil-lined baking sheet below rack, then place pie dish directly on rack; bake until filling wobbles slightly in center when gently shaken, 50 minutes to 1 hour. (If crust is getting too dark, cover with a foil ring.) Transfer to wire rack; let cool completely, at least 4 hours. Serve room temperature.

DATE PECAN PIE

DATE PECAN PIE image

My mother use to make date nut bread, but the best thing she made was DATE PECAN PIE. Love you MOM!

Provided by Eddie Jordan

Categories Pies

Time 45m

Number Of Ingredients 9

Ingredients

1 unbaked 9'' pie shall
1 c dairy sour cream
3 eggs beaten
1 c sugar
1 tsp ground cinnamon
1/4 tsp salt
3/4 c dates, chopped
1/2 c chopped pecans
whipped cream or ice cream

Steps:

1. Combine sour cream, eggs, sugar, cinnamon, and salt in a bowl mix well.
2. Add dates and pecans. Blend well and pour into pie shell.
3. Bake in 375 degree oven for 30 minutes, or until filling is set and browned.
4. Spread with whipped cream or ice cream, Serve.

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