Pecan Date Pie Recipe
- Prep Time: 20 Minutes + Crust
- Cook Time: 40 Minutes
- Total Time: 1 Hour + Crust
- Yield: 1 -9 inch Pie
Ingredients
Pie Crust
- 1 1/2 C. all-purpose flour
- 1/2 tsp. salt
- 1/2 C. cold Crisco®️ All-Vegetable Shortening
- 3 to 6 Tbsp. ice cold water
Filling
- ¾ C. Grandma’s®️ Molasses
- 2 tsp. Spice Islands®️ Pure Vanilla Extract
- ¼ tsp. salt
- 3 eggs
- 2 Tbsp. butter, browned
- 1 C. pitted Medjool dates, finely chopped
- 1 C. pecan halves
Directions
Pie Crust
- Stir flour and salt in large bowl until blended. Cut shortening into flour mixture using pastry blender or fork until shortening pieces are the size of peas. Gradually add just enough water, 1 tablespoon at a time, stirring with fork just until dough holds together and forms a smooth ball.
- Shape dough into a ball for single pie crust. Divide dough in half and shape into two balls for double crust pie. Flatten into 1/2-inch thick disk(s). Wrap disk(s) in plastic wrap. Chill 30 minutes or up to 2 days.
- Roll dough on lightly floured surface, rolling from center outward. For 9-inch pie plate, roll into an 11-inch circle. For 9 1/2-inch deep-dish pie plate, roll into a 12-inch circle. Transfer dough to pie plate and crimp edges as desired. Refrigerate while preparing filling.
Pie Filling
- Preheat oven to 350°F.
- Place rolled out pie crust in 9” pie pan and crimp the edges; refrigerate.
- In a bowl, whisk together the molasses, vanilla, salt, and eggs until well blended; set aside.
- In a medium saucepan, melt the butter and cook on low heat until it gets foamy, starts to turn an amber color and brown bits form on the bottom. Immediately remove from heat.
- Very slowly, pour the browned butter into the molasses mixture, whisking constantly but gently.
- Spread dates over bottom of pie crust then top with pecans.
- Pour egg mixture over pecans.
- Bake for 35-40 minutes until filling is set around the edges.
- Cover with foil and bake an additional 10 minutes.
- Remove from oven and allow to cool for 30 minutes.
