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Date-Pecan Pie
Credit:
Johnny Miller
Recipe Summary
prep: 25 mins
total: 7 hrs
Yield: Serves 8 to 10
Ingredients
Ingredient Checklist
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
Gallery
Date-Pecan Pie
Credit:
Johnny Miller
Recipe Summary
prep: 25 mins
total: 7 hrs
Yield: Serves 8 to 10
Gallery
Date-Pecan Pie
Credit:
Johnny Miller
Date-Pecan Pie
Credit:
Johnny Miller
Date-Pecan Pie
Recipe Summary
prep: 25 mins
total: 7 hrs
Yield: Serves 8 to 10
Recipe Summary
prep: 25 mins
total: 7 hrs
Yield: Serves 8 to 10
prep: 25 mins
total: 7 hrs
prep:
25 mins
total:
7 hrs
Yield: Serves 8 to 10
Serves 8 to 10
Ingredients
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
Directions
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.
Reviews
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Reviews
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Add Rating & Review
All Reviews for Date-Pecan Pie
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Reviews:
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All Reviews for Date-Pecan Pie
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
