Pecan and Date Pie

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

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Nutritional Information

Amount per serving
  • Calories: 321
  • Calories from fat: 29%
  • Fat: 10.2g
  • Saturated fat: 2.2g
  • Monounsaturated fat: 4.7g
  • Polyunsaturated fat: 2.5g
  • Protein: 4.6g
  • Carbohydrate: 55.8g
  • Fiber: 1.5g
  • Cholesterol: 85mg
  • Iron: 1.5mg
  • Sodium: 198mg
  • Calcium: 33mg

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

  1. Preheat oven to 325°.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
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