Date Pecan Pie Recipes

Steps:

• On a lightly floured piece of parchment, roll out dough into a 13-inch round, about 1/8 inch thick. Fit into a 9-inch pie dish. Using kitchen shears, trim to a 1-inch overhang; fold under. Crimp edges or decorate as desired. Lightly prick bottom of dough with a fork. Refrigerate 30 minutes.
• Preheat oven to 375 degrees with a rack in lower third. Line dough with parchment; fill with dried beans or rice. Bake until edges begin to turn golden, 20 to 25 minutes. Remove beans or rice and parchment; bake until bottom and sides are golden brown, about 20 minutes more. Transfer to a wire rack; let cool completely. (Crust can be made up to a day in advance and covered tightly in foil.)
• Reduce oven temperature to 350 degrees. Spread pecans on a rimmed baking sheet and toast until golden and fragrant, 10 to 12 minutes. Let cool completely. Reserve 1 cup for topping; coarsely chop remaining 1 1/2 cups.
• In a small saucepan, bring dates, 1/2 cup water, and vanilla to a simmer over medium-high heat. Reduce heat to low; cook until almost all of liquid is absorbed, 7 to 9 minutes. Transfer dates and remaining liquid to a food processor; puree until smooth.
• In a large bowl, whisk together eggs, 3/4 cup date puree (reserve remainder for another use), corn syrup, brown sugar, butter, and salt until smooth; stir in chopped pecans. Pour filling into crust; arrange reserved whole pecans over top. Place a foil-lined baking sheet below rack, then place pie dish directly on rack; bake until filling wobbles slightly in center when gently shaken, 50 minutes to 1 hour. (If crust is getting too dark, cover with a foil ring.) Transfer to wire rack; let cool completely, at least 4 hours. Serve room temperature.

Steps:

• 1. Combine sour cream, eggs, sugar, cinnamon, and salt in a bowl mix well.
• 2. Add dates and pecans. Blend well and pour into pie shell.
• 3. Bake in 375 degree oven for 30 minutes, or until filling is set and browned.
• 4. Spread with whipped cream or ice cream, Serve.

Steps:

• To prepare filling, mix together dates, sugar and water in saucepan and cook over low heat, stirring constantly, until thickened (about 10 minutes). Allow to cool. Add pecans.
• Preheat oven to 400 degrees. Cream butter and brown sugar. Combine remaining ingredients and stir into butter mixture until well blended. Press half of the filling into a 9x13-inch glass baking dish. Spread with cooled filling. Cover with remaining filling mixture, patting lightly. Bake until lightly browned (approximately 25 to 30 minutes). Cool and cut into bars.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium saucepan, combine the sugar, corn syrup, butter, water, and cornstarch. Bring to a full boil, and remove from heat.
• In a large bowl, beat eggs until frothy. Gradually beat in cooked syrup mixture. Stir in salt, vanilla, and pecans. Pour into pie shell.
• Bake in preheated oven for 45 to 50 minutes, or until filling is set.

Steps:

• Adjust oven rack to the lowest position and heat the oven to 375 degrees.
• In a large bowl, whisk the eggs and blend the yolks and whites.
• Brush about 1 teaspoon of the beaten egg over the rim of the pie crust dough.
• Add the vanilla, brown sugar, flour, baking powder to the eggs.
• Stir until well blended.
• Stir in apples, dates and pecans.
• Spread the mixture into the pie shell.
• Bake for 35 to 40 minutes or until lightly browned and a toothpick or cake tester inserted in the center comes out clean.
• Cool the pie on a wire rack.
• Serve at room temperature.

Steps:

• Preheat oven to 250 degrees.
• Prepare the crust:.
• Tear the bread slices into small pieces, place in a large bowl. Add remaining crust ingredients and knead to form a soft dough. Dump dough into a greased pie dish. Pressing with your fingers, line dish with dough. Set aside.
• Prepare the filling:.
• Place all ingredients in a blender and blend together. Pour into pie crust.Cover evenly with the pecans and dates.
• Bake for 20-25 minutes. Let cool and serve.