The best delicious Date Pecan Pie recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Date Pecan Pie recipe today!
Hello my friends, this Date Pecan Pie recipe will not disappoint, I promise! Made with simple ingredients, our Date Pecan Pie is amazingly delicious, and addictive, everyone will be asking for more Date Pecan Pie.
What Makes This Date Pecan Pie Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Date Pecan Pie.
Ready to make this Date Pecan Pie Recipe? Let’s do it!
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1 Extra-deep 9-inch pie shell;
-baked
8 oz Pitted dates -; (1 cup
-packed)
(not sweetened chopped
-dates)
1/2 c Unsalted butter -; (1 stick)
4 Eggs
1 c Granulated sugar
1 tb All-purpose flour
1/8 ts Salt
1 ts Vanilla
1 c Light corn syrup
6 oz Pecan halves or pieces -; (1
-1/2 cups)
Whipped cream or vanilla ice
-cream
Adjust oven rack 1/3 up from the bottom of the oven; preheat oven to 350
degrees. Have prebaked pie shell ready. With kitchen shears or knife, cut
each date into 6 pieces; set aside. Melt butter. In the small bowl of an
electric mixer, beat eggs for a minute or 2 until they are very foamy. Add
sugar, flour, salt and vanilla. Beat to mix well. Beat in melted butter
(either warm or cooled) and corn syrup. Remove bowl from the mixer; stir in
the dates. Using a slotted spoon, remove the dates from the mixture,
letting most but not all the liquids run off them. Place the dates in an
even layer in the prebaked pie shell. Reserve the liquids. Sprinkle the
pecans evenly over the dates. Slowly pour the reserved liquids over the
nuts. Use strips of foil to shield the fluted edge of the prebaked pastry
shell. Bake for 45 minutes, removing the foil strips the last 5 minutes.
The pie will be well-browned, although the center will still be shaky and
soft. Do not bake longer; the center will become firm as it cools and still
firmer when it is refrigerated. Let cool on a rack and then refrigerate for
a few hours. If you do not have time for that, place the pie in the freezer
for 30 minutes. Get it really cold, or the filling might be a little too
runny and not so chewy (although it will still taste fabulous). Use a
strong, heavy, sharp knife for cutting the pie. If the pie resists the
knife and feels tough, that means it is just right and will feel perfect in
your mouth. Serve with whipped cream or ice cream. Yield: 8 to 10 servings.
Note: To make deluxe Indio whipped cream, named for Indio, Calif., where
date palms grow: Combine 2 cups whipping cream, 3 tablespoons real maple
syrup or honey and 3 tablespoons rum or bourbon in a chilled bowl. With
chilled beaters, whip the ingredients only until the cream holds a soft
shape. Even ordinary pecan pie is quick to make and a favorite for
Thanksgiving. A good recipe is on the label of every Karo bottle. This
version adds sliced dates. The result is an incredibly chewy pie beneath
the crunchy pecans.
Yields
8 servings
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