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Pecan Pie with a Twist

The classic American pie takes on some new flavors, with aromatic Date Syrup replacing the traditional corn syrup

Serves 6, 9-inch pie pan, contains dairy and eggs, 30 minutes work time, 2 hours total time

Ingredients:

For the dough:

8 oz all-purpose flour

1/4 teaspoon fine salt

1 tablespoon sugar

4 oz unsalted cold butter, finely diced

1 medium size egg (preferably free ranged)

2-3 tablespoon water

For the filling:

3 oz unsalted butter

1 cup NuNature date syrup + 2-3 tablespoons to drizzle on top

3/4 cup heavy cream

1/4 teaspoon salt

3 large eggs

1/2 cup shelled pecans, finely chopped

2 cups shelled pecans (pecan halves)

Method:

  1. Preheat oven to 350 degrees f with a baking sheet on middle rack.
  2. For the dough: sift the flour in a large bowl. Add the salt and sugar and Rub in the butter until you have a soft breadcrumb texture. Add the egg and enough cold water to make mixture come together to form a dough.
  3. Roll out the dough on a floured surface using a floured rolling pin to 1/3 inch thick. Grab pieces of the dough and use them to tile the bottom and sides of a 9-inch pie pan with an even layer of dough (without any holes). Any dough left overhanging can be trimmed off. Freeze for 1/2 hour.
  4. Meanwhile, place butter and brown sugar in a microwave safe bowl. Microwave on high in 15 second intervals (about 4-8 pulses), stirring between each pulse until the butter and sugar are melted and smooth. Whisk in the 1 cup of date syrup and salt. Lightly beat eggs and cream in a medium bowl, then whisk into the date syrup mixture. Add the chopped pecans and stir well.
  5. Pour the date syrup mixture in to the frozen pie shell. Decoratively place the pecan halves on top. gently jiggle the pan so you will get an even layer. drizzle the remaining date syrup on top. Bake until filling is set, 45-50 minutes.
  6. Remove from the oven and allow to cool completely.
  7. Can be prepared 3-4 days in advance.
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