Jamie Vespa, MS, RD
This Story Originally Appeared On cookinglight.com


Credit: Justin Walker

Recipe Summary test

30 mins
3 hrs 45 mins
Serves 12




Instructions Checklist
  • Prepare the crust: Combine two-thirds of the flour with the sugar, milk powder, salt, and baking powder in a food processor. Pulse twice to mix. Add shortening and cold butter; pulse until dough begins to clump, about 20 pulses. Add remaining flour; pulse 5 times. Place in a bowl. Add up to 4 tablespoons ice-cold water, 1 tablespoon at a time, mixing with a rubber spatula until combined. Turn out on a floured surface; shape into a flattened disk; wrap in plastic wrap. Chill 2 hours.

  • Unwrap dough; transfer to a floured surface. Let stand 10 minutes. Roll to a 10- to 11-inch circle; fit into a 9-inch glass or ceramic pie plate. Fold edges under, and crimp. Chill until ready to fill.

  • Preheat oven to 350°F.

  • Prepare the filling: Spread pecans on a baking sheet; toast at 350°F until fragrant, 8 to 10 minutes. Pulse dates in a food processor until finely chopped. Set aside.

  • Melt butter in a small skillet over medium; cook 90 seconds or until browned and fragrant, swirling pan frequently.

  • Combine corn syrup, vanilla, and salt in a bowl. Whisk in eggs, and gradually whisk in browned butter until smooth.

  • Spread dates in crust; sprinkle pecans evenly over top. Pour in egg mixture. Bake at 350°F for 40 minutes or until filling is set around the edges. Loosely cover with foil; bake 10 minutes. Cool 30 minutes.

Nutrition Facts

298 calories; fat 17g; saturated fat 5g; protein 5g; carbohydrates 35g; fiber 3g; sodium 207mg; sugars 25g; added sugar 16g.