Pecan and Date Pie

Name: Pecan and Date Pie
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; ¼ teaspoon salt; ¼ cup vegetable shortening; Cooking spray; Filling:; ½ cup whole pitted dates, chopped; ⅓ cup chopped pecans; 1 cup dark corn syrup; ½ cup packed brown sugar; 3 tablespoons all-purpose flour; 1 teaspoon vanilla extract; ¼ teaspoon salt; 4 large eggs

5 Ratings
5 Reviews

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

Recipe by Cooking Light November 2002

Gallery

Credit: Becky Luigart-Stayner; Styling: Jan Gautro

Recipe Summary

Yield:

10 servings (serving size: 1 wedge)

Nutrition Info

Directions

Step 1
Preheat oven to 325°.

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Step 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.
Step 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.
Step 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.
Step 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.

Nutrition Facts

Per Serving:

321 calories; calories from fat 29%; fat 10.2g; saturated fat 2.2g; mono fat 4.7g; poly fat 2.5g; protein 4.6g; carbohydrates 55.8g; fiber 1.5g; cholesterol 85mg; iron 1.5mg; sodium 198mg; calcium 33mg.

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rstarrlemaitre

11/14/2011

Wonderfully sticky dense interior from the combination of the dates and pecans. Next time I would definitely increase the pecans though! The pie filling is also very sweet, between 1 cup corn syrup and 1/2 cup brown sugar - perhaps a touch less brown sugar next time and this would be perfect.

flowerpot916

11/29/2010

I'm addicted. Absolutely the best pecan pie ever. Who knew adding dates could make a plain pecan pie so spectacular?

CaliforniaTeri

11/25/2010

Completely stole the show at Thanksgiving dinner!

SanMarcosDates

09/14/2010

Looks mouth watering!!! I hope to try this recipe real soon! If anyone would like to try this recipe with fresh, home grown medjool dates please feel free to log onto my site at www.sanmarcosdatefarm.com

SadhanaSara

12/26/2008

This was the best pecan pie I've ever had!!! I am generally a big fan of pecan pie, so I was a little wary of Cooking Light's take on this infamous dessert. The addition of dates added a perfect complexity to the sweetness of the pie. Next time, I might add more pecans to the filling. The crust recipe provided was also pretty foolproof. I froze the crust overnight and thawed it for about 10 minutes. It was not the flakiest crust I have ever made, but it was fun to press the dough into the pie plate like that. All in all, the pie was a perfect way to end our Christmas meal.

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