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Photo: Becky Luigart-Stayner; Styling: Jan Gautro Photo by: Photo: Becky Luigart-Stayner; Styling: Jan Gautro

Pecan and Date Pie

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

Cooking Light NOVEMBER 2002

  • Yield: 10 servings (serving size: 1 wedge)

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.

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
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Pecan and Date Pie recipe

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