We love Pecan Pie! We wondered if this quintessential Holiday classic could be recreated swapping our caramely, sweet dates for the classic brown sugar based filling. We succeeded! This masterful rendition was created for us by Ellie O’Brien of Hungry by Nature. She’s not only a talented recipe developer but makes delicious homemade granola and granola butter!
For the date puree:
- 1 pound dates
- 4 cups water
For the pie:
- 3 cups date puree
- 3 eggs
- 2 tablespoons butter, melted
- 1 teaspoon Pure Vanilla Extract
- 2 cups pecans
- 1 (9 inch) unbaked deep dish pie crust
Cut the dates: Coat the blades of kitchen shears with a thin swipe of oil. Use the shears to finely “chop” the dates.
Simmer the dates: Place the dates and water in a medium saucepan and bring to a simmer over medium heat. Simmer for 30 minutes, stirring occasionally.
Cool the mixture: Remove from the heat and cool for 30 minutes.
Purée the mixture: Transfer the mixture to a blender or food processor fitted with the blade attachment and blend until very smooth, at least 1 minute. This should yield around 3 cups of date puree.
Make the pie filling: Mix date syrup, eggs, date paste, butter and vanilla using a spoon. Stir in pecans.
Pour into unbaked pie crust.
Bake at 350 degrees F on center rack of oven for 65-75 minutes, until center no longer giggles and is not sticky to the touch.
Cool for 2 hours before serving.
recipe and photo: Ellie O’Brien