Week Pie: Pecan Date

So this week's pie was a Pecan Date. It turned out really well, but it is super RICH! (Which, on the plus side, means I will eat less of it). I am thinking of pulling a "Waitress" and start naming pies my way (or rather, her way). So this one will be called "Spent the Afternoon Exercising So I'm Not Going to Think Twice About That Cup of Corn Syrup Pie." Enjoy!


"The unexpected addition of dates to this classic pie gives the filling more body and a smooth sweetness. Don't use packaged chopped dates, which are rolled in sugar. Instead, use moist and sticky whole dates. Coat your knife with cooking spray for easy chopping."

Filling:

* 1/2 cup whole pitted dates, chopped
* 1/3 cup chopped pecans
* 1 cup dark corn syrup
* 1/2 cup packed brown sugar
* 3 tablespoons all-purpose flour
* 1 teaspoon vanilla extract
* 1/4 teaspoon salt
* 4 large eggs

Directions: Preheat oven to 325°. So I used Mom's crust recipe again from last week. See the other note for the how-to. Press dough into bottom and up sides of pan. Fold edges under; flute.

To prepare filling, sprinkle dates and pecans evenly over bottom of crust. Combine corn syrup and remaining ingredients in a large bowl; beat with a mixer at medium speed until well blended. Pour mixture into prepared crust. Bake at 325° for 55 minutes (mine took well over an hour) or until a knife inserted 1 inch from the edge comes out clean. Cool on a wire rack.