Date Pecan Pie Recipe
Date Pecan Pie Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
At our house, we call this “oh-so-good pie.” It’s rather like a traditional Southern pecan pie without being overly sweet.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min. + cooling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min. + cooling

Ingredients

  • Pastry for single-crust pie (9 inches)
  • 1/2 cup butter, cubed
  • 1 cup sugar
  • 2-1/2 teaspoons vinegar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 4 eggs, lightly beaten
  • 1 cup finely chopped dates
  • 1/2 cup chopped pecans
  • 1 cup heavy whipping cream, whipped

Directions

Line a 9-in. pie plate with pastry; trim and flute edges. Line pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
In a small saucepan, melt butter. Remove from the heat; whisk in the sugar, vinegar, cinnamon and nutmeg. Stir in the eggs, dates and pecans. Pour into crust.
Bake at 375° for 35-40 minutes or until set. Cool on a wire rack. Serve with whipped cream. Refrigerate leftovers. Yield: 6-8 servings.
Originally published as Date Pecan Pie in Country Extra November 2007, p49

  • Pastry for single-crust pie (9 inches)
  • 1/2 cup butter, cubed
  • 1 cup sugar
  • 2-1/2 teaspoons vinegar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 4 eggs, lightly beaten
  • 1 cup finely chopped dates
  • 1/2 cup chopped pecans
  • 1 cup heavy whipping cream, whipped
  1. Line a 9-in. pie plate with pastry; trim and flute edges. Line pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
  2. In a small saucepan, melt butter. Remove from the heat; whisk in the sugar, vinegar, cinnamon and nutmeg. Stir in the eggs, dates and pecans. Pour into crust.
  3. Bake at 375° for 35-40 minutes or until set. Cool on a wire rack. Serve with whipped cream. Refrigerate leftovers. Yield: 6-8 servings.
Originally published as Date Pecan Pie in Country Extra November 2007, p49

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forDate Pecan Pie

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
grandmasharpe User ID: 6982864 101663
Reviewed Nov. 18, 2012

"Fantastic pie! Dates keep it from being overly sweet. My 20 year old son says it is the best pie ever."

Loading Image