Bourbon-Date Pecan Pie
Ingredients
Dough
-
1⅔
cups
all-purpose flour
-
1
tsp
Diamond Crystal kosher salt
-
½
tsp
Morton kosher salt
-
¼
tsp
baking powder
-
2
oz
chilled cream cheese
-
10
Tbsp
chilled unsalted butter
-
as needed
for surface
rice flour or all-purpose flour
Filling and assembly
-
2½
cups
coarsely chopped raw pecans
-
12
oz
pitted dates
-
4
large
eggs
-
¾
cup
dark brown sugar
-
¼
cup
bourbon
-
4
Tbsp
unsalted butter
-
1
Tbsp
Diamond Crystal kosher salt
-
1
Tbsp
vanilla bean paste or vanilla extract
-
¼
tsp
ground cinnamon
-
as needed
optional
flaky sea salt
Instructions
- Whisk together flour, salt, and baking powder in a bowl, then incorporate cream cheese and butter.
- Make a well in the mixture, add ice water, and knead to form a dough. Chill for at least 2 hours.
- Roll out the dough and fit it into a pie dish, trimming the edges and pricking the bottom.
- Preheat the oven and bake the crust lined with parchment and weights until set.
- Remove weights and continue baking until golden, then let cool.
- Toast the pecans in the oven until fragrant, then let cool.
- Blend chopped dates with boiling water, then add eggs, sugar, bourbon, butter, salt, vanilla, and cinnamon to the mixture.
- Stir in the pecans and remaining chopped dates, then pour into the crust.
- Bake the pie until the filling is set, then let cool and chill before serving.
Nutrition Facts (estimated)
Servings
8-12
Calories
350
Total fat
15g
Total carbohydrates
50g
Total protein
5g
Sodium
300mg
Cholesterol
100mg
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