This pecan pie is made with date syrup and golden syrup for a super rich pie packed with pecans.
Course: Dessert, Thanksgiving
Cuisine: American, Fusion, Middle Eastern
Keyword: dairy free, date honey, date molasses, date syrup, kosher, no corn syrup, parve, pecan pie, rub, silan
Servings: 8people
Author: The Elegant Economist
Equipment
9" (23cm) pie plate
Ingredients
For the Pie Crust:
1¼cupsall purpose flour(160g)
½tspfine sea salt
½Tbspgranulated sugar
1stickunsalted butter(4 ounces / 113g) for parve / non-dairy, use vegan butter
¼cupcold water
For the Pecan Filling:
½cuppecans, finely chopped(63g)
1cuppecans, quartered(125g)
1cuppecan halves(125g)
3eggsbeaten
¾cupLyle's golden syrup (or light corn syrup)(255g)
¼cupdate syrup(85g)
¾cupdark brown sugar(150g)
3Tbspunsalted butter, meltedfor parve / non-dairy, use vegan butter
¼tspfine sea salt
½tspvanilla extract or paste
Instructions
For the Pie Crust:
In a large bowl mix your flour, salt, and sugar until combined. Add the butter, cut into small pieces, and use your fingers to add the butter to the flour mixture. Once the flour is mostly incorporated (some small pieces of butter are okay!) add your water one tablespoon at a time. It should make the consistency doughy, but depending on your location and flour you may need a little extra water. Once the dough comes together, place on parchment or plastic wrap, and wrap it for the fridge.
Place the dough in your fridge for at least an hour (it can also be frozen if using it for later!) and then roll out for your pie. Once you've rolled it out and placed it in the pie plate, place in the freezer for ten minutes while the oven pre-heats.
Preheat your oven to 350°F (175°C). Remove the pie from the freezer and use pie weights (or line with parchment and fill with rice or dried beans / lentils). Bake for 15 minutes and remove from the oven to cool while you prepare the filling. (Leave the oven set to the same temperature for the pie.)
For the Filling:
Separate your pecans. I like to pick out the cup of pecan halves first (so I can pick the best looking ones for the top of the pie), then chop your quartered pecans, and finely chop another half cup of pecans for your filling.
In a mixing bowl add your eggs, golden and date syrups, brown sugar, and salt. Add the melted butter and stir to combine. Add your crushed pecans and mix thoroughly.
In the pre-baked crust, add your quartered pecans on the bottom and then fill with the prepared pie filling. Top with the pecan halves. Bake at 350°F (175°C) for around 50 to 60 minutes, or until the center is firm and the top pecans are toasted. Cool for one hour or more before serving.