Pecan and Date Pie

Pecan and Date Pie Recipe
Photo: Becky Luigart-Stayner; Styling: Jan Gautro
The unexpected addition of dates to this classic pie gives the filling more body and a smooth sweetness. Don't use packaged chopped dates, which are rolled in sugar. Instead, use moist and sticky whole dates. Coat your knife with cooking spray for easy chopping

Yield:

10 servings (serving size: 1 wedge)

Recipe from

Cooking Light

Nutritional Information

Calories 321
Caloriesfromfat 29 %
Fat 10.2 g
Satfat 2.2 g
Monofat 4.7 g
Polyfat 2.5 g
Protein 4.6 g
Carbohydrate 55.8 g
Fiber 1.5 g
Cholesterol 85 mg
Iron 1.5 mg
Sodium 198 mg
Calcium 33 mg

Ingredients

Crust:
1 cup all-purpose flour, divided
3 tablespoons ice water
1 teaspoon fresh lemon juice
2 tablespoons powdered sugar
1/4 teaspoon salt
1/4 cup vegetable shortening
Cooking spray
Filling:
1/2 cup whole pitted dates, chopped
1/3 cup chopped pecans
1 cup dark corn syrup
1/2 cup packed brown sugar
3 tablespoons all-purpose flour
1 teaspoon vanilla extract
1/4 teaspoon salt
4 large eggs

Preparation

Preheat oven to 325°.

To prepare crust, lightly spoon 1 cup flour into a dry measuring cup; level with a knife. Combine 1/4 cup flour, water, and juice, stirring with a whisk until well blended to form a slurry.

Combine 3/4 cup flour, powdered sugar, and 1/4 teaspoon salt; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add slurry; toss with a fork until mixture is moist. Gently press mixture into a 4-inch circle on 2 sheets of heavy-duty plastic wrap that overlap; cover with two additional sheets of overlapping plastic wrap. Roll dough, still covered, into a 12-inch circle; freeze 10 minutes.

Remove top 2 sheets of plastic wrap; let dough stand 1 minute or until pliable. Fit dough, plastic-wrap side up, into a 9-inch pie plate coated with cooking spray. Remove remaining plastic wrap. Press dough into bottom and up sides of pan. Fold edges under; flute.

To prepare filling, sprinkle dates and pecans evenly over bottom of crust. Combine corn syrup and remaining ingredients in a large bowl; beat with a mixer at medium speed until well blended. Pour mixture into prepared crust. Bake at 325° for 55 minutes or until a knife inserted 1 inch from the edge comes out clean. Cool on a wire rack.

November 2002
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