Delectable Pecan-Date Pie will be a hit at any gathering this autumn.
Makes 1 (9-inch) deep-dish pie
- ½ (14.1-ounce) box refrigerated pie crust
- ½ cup firmly packed light brown sugar
- ½ cup light corn syrup
- ½ cup cane syrup
- ¼ cup unsalted butter, melted
- 3 large eggs
- 1½ teaspoons vanilla extract
- ½ teaspoon kosher salt
- 2½ cups pecan halves
- 1 cup chopped and pitted dates
- Garnish: whipped topping, chopped pecans, ground cinnamon
- Preheat oven to 350°.
- On a lightly floured surface, roll pastry to a 12-inch circle. Fit pie crust into a 9-inch deep-dish pie plate. Trim excess pastry ½ inch beyond edge of pie plate. Fold edges under, and crimp. Line crust with parchment paper, allowing excess to hang over sides. Add pie weights. Bake for 10 minutes; let cool completely. Remove pie weights, and set aside.
- In a large bowl, combine brown sugar, corn syrup, and cane syrup. Whisk in melted butter and eggs until well combined. Whisk in vanilla extract and salt. Sprinkle pecans and dates into bottom of pie crust. Pour brown-sugar mixture on top of pecans and dates. Bake for 45 minutes to 1 hour or until center is set. If necessary, cover loosely with aluminum foil for the last 20 to 30 minutes of baking to prevent excess browning. Let cool completely on a wire rack before serving. Garnish with whipped topping, chopped pecans, and ground cinnamon, if desired.
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