Pecan and Date Pie Mexican
Indulge in the rich, nutty sweetness of the Mexican-inspired Pecan and Date Pie, a delightful twist on the classic pecan pie. This decadent dessert features a buttery homemade crust that envelops a luscious filling of golden-brown dates, earthy pecan halves, and a creamy blend of eggs, brown sugar, and cinnamon-spiced goodness. The addition of chopped dates adds a natural caramel-like sweetness, perfectly complementing the toasted pecans. Baked to golden perfection, this pie is irresistibly flavorful and ideal for holiday gatherings or special occasions. Serve it with a dollop of whipped cream or a dusting of cinnamon for that extra touch of indulgence. Keywords: Pecan and Date Pie, Mexican dessert, pecan pie with dates, holiday pie recipe, cinnamon-spiced pie.
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 100 grams Unsalted butter (cold)
- 2 tablespoons Granulated sugar
- 0.5 teaspoons Salt
- 4 tablespoons Ice water
- 150 grams Pecan halves
- 200 grams Dates (pitted and chopped)
- 3 large Eggs
- 150 grams Brown sugar
- 120 milliliters Heavy cream
- 1 teaspoons Pure vanilla extract
- 1 teaspoons Ground cinnamon
- 2 tablespoons Unsalted butter (melted)
Instructions
Preheat your oven to 180°C (350°F).
To prepare the pie crust, combine the all-purpose flour, granulated sugar, and salt in a large bowl.
Cut the cold unsalted butter into small cubes and add it to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
Gradually add ice water, one tablespoon at a time, mixing gently until the dough starts to come together. Be careful not to overwork the dough.
Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Roll out the chilled dough on a lightly floured surface into a circle large enough to fit your pie dish. Transfer the dough to the dish, pressing it into the bottom and sides. Trim any excess dough and crimp the edges. Refrigerate the crust while preparing the filling.
In a large mixing bowl, whisk together the eggs, brown sugar, heavy cream, vanilla extract, ground cinnamon, and melted butter until smooth and well combined.
Stir in the chopped dates and pecan halves, ensuring they are evenly distributed in the mixture.
Pour the filling into the prepared pie crust, spreading it out evenly.
Place the pie in the preheated oven and bake for 45-50 minutes, or until the filling is set and the top is golden brown.
Allow the pie to cool completely before slicing and serving. Optionally, garnish with a dollop of whipped cream or a sprinkle of ground cinnamon.
Nutrition Facts
Calories |
574 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.7 g | 43% | |
| Saturated Fat | 13.3 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 161 mg | 7% | |
| Total Carbohydrate | 63.6 g | 23% | |
| Dietary Fiber | 4.6 g | 17% | |
| Total Sugars | 39.4 g | ||
| Protein | 7.6 g | 15% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 68 mg | 5% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 356 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
