Brown Butter Pecan Pie With Espresso Dates Recipe
Brown Butter Pecan Pie With Espresso Dates
Rated 5.0 stars by 1 users
Servings
8
Prep Time
40 minutes
Cook Time
2 hours
Calories
230
This Brown Butter Pecan Pie With Espresso Dates recipe is ideal for those looking to treat their guests to something unique yet delicious. The espresso dates add a touch of sweetness to the pie, which is flavored with brown butter.
Kitchen Science
Ingredients
1 ¼ cups All-purpose flour, and more for dusting
1 ½ tsp. Granulated sugar
½ tsp. Kosher salt
1 stick Unsalted butter, cubed and frozen
- Ice water
2 cups Pecan halves
½ lb. Medjool dates pitted and chopped
3 tbsp. Brewed espresso or strong coffee
1 stick Unsalted butter
1 cup Packed light brown sugar
1 cup Light corn syrup
1 ½ tsp. Instant espresso powder
For the Crust:
For the Filling:
Directions
For the Crust:
In a food processor, put the 1 ¼ cups of flour with salt and granulated sugar. Add the frozen butter cubes and pulse until they are the size of small peas.
- Pulse in 14 cups of ice until the dough is moistened.
- If more water is required, add it gradually.
- Roll the dough onto a work surface and knead it twice or three times until it comes together.
- Shape the dough into a disk. Then, cover it with plastic and refrigerate for about 1 hour or until firm.
Next, roll out the dough to a 12” round; transfer it to a 9” pie plate.
- Start folding the edge of the dough under itself and crimp. Freeze the crust for at least 2 hours or overnight.
- Set the oven's temperature to 375 °F.
Line the frozen crust with parchment paper, then top it with dried beans or pie weights.
- Bake for about 25 minutes until its edge is lightly browned.
- Take out the paper and weights and bake until the bottom is lightly browned for about 10 minutes longer.
- Let the crust cool completely.
For the Filling:
Reduce the oven temperature to 350 °F.
Evenly spread the pecans on a rimmed baking sheet, then toast them for 8 to 10 minutes or until fragrant. Then, let them cool completely.
Start cooking the dates in the brewed espresso over moderate heat on a small skillet, stirring until very soft for approximately 3 to 5 minutes.
- Scrape the mixture into a small bowl and wipe out the skillet.
- Add the butter to the skillet and cook over moderate heat, swirling, until the milk solids turn a deep golden brown, about 5 minutes.
- Let it cool slightly.
Whisk the brown sugar with golden syrup, espresso powder, and salt in a large bowl.
- Whisk in the eggs, then gradually
- On a rimmed baking sheet, set the pie plate.
- Spread the espresso dates in the crust and scatter the pecans on top.
- Put the filling over the pecans.
- Start baking it for about 1 hour and 15 minutes until the filling is set around the edge and slightly jiggly in the center.
Put the pie on a rack and let it cool completely. Serve with whipped cream.
Recipe Note
The pecan pie can be covered and kept at room temperature for 3 days. The unbaked pie crust can be wrapped in plastic and frozen for 1 month.