Pecan-Date Pie

Looking for a tasty pie using Pillsbury® refrigerated pie crust? Then check out this great pecan and date pie.

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  • prep time 20 min
  • total time 3 hr 10 min
  • ingredients 13
  • servings 10
 

Ingredients

Crust

1
box Pillsbury™ refrigerated pie crust, softened as directed on box

Filling

1/4
cup butter or margarine, softened
2/3
cup packed brown sugar
3
eggs
1
cup light corn syrup
2
tablespoons cornstarch
2
tablespoons lemon juice
1
teaspoon vanilla
3/4
cup whole or chopped pecans
3/4
cup whole pitted dates, chopped

Topping

1/2
cup whipping cream
1/8
teaspoon ground cinnamon
1/2
teaspoon grated lemon peel

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 375°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
  • 2 In large bowl, beat softened butter and brown sugar with electric mixer on low speed until well mixed, scraping bowl occasionally. Add eggs one at a time, beating well after each addition. Reduce speed to low; beat in corn syrup, cornstarch, lemon juice and vanilla until well blended.
  • 3 Sprinkle pecans and dates in crust; carefully pour filling mixture in crust over pecans and dates. Cover crust edge with 2- to 3-inch-wide strips of foil to prevent excessive browning; remove foil during last 15 minutes of bake time.
  • 4 Bake 45 to 55 minutes or until center is set. Cool on cooling rack at least 2 hours before serving.
  • 5 In chilled small bowl, beat whipping cream and cinnamon on high speed until stiff peaks form. Fold in lemon peel. Spoon dollop of topping on each serving.
  • 1 Heat oven to 375°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
  • 2 In large bowl, beat softened butter and brown sugar with electric mixer on low speed until well mixed, scraping bowl occasionally. Add eggs one at a time, beating well after each addition. Reduce speed to low; beat in corn syrup, cornstarch, lemon juice and vanilla until well blended.
  • 3 Sprinkle pecans and dates in crust; carefully pour filling mixture in crust over pecans and dates. Cover crust edge with 2- to 3-inch-wide strips of foil to prevent excessive browning; remove foil during last 15 minutes of bake time.
  • 4 Bake 45 to 55 minutes or until center is set. Cool on cooling rack at least 2 hours before serving.
  • 5 In chilled small bowl, beat whipping cream and cinnamon on high speed until stiff peaks form. Fold in lemon peel. Spoon dollop of topping on each serving.

EXPERT TIPS

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Expert Tips

Garnish the dollop of topping with a wedge from a lemon slice or a curl of lemon rind.

Packaged chopped dates are not recommended for this recipe. They are coated with sugar. To ease the chopping of moist, sticky whole dates, spray the knife with cooking spray.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
450
(
Calories from Fat
190),
% Daily Value
Total Fat
21g
21%
(Saturated Fat
8g,
8%
Trans Fat
0g
0%
),
Cholesterol
90mg
90%;
Sodium
190mg
190%;
Total Carbohydrate
62g
62%
(Dietary Fiber
1g
1%
  Sugars
35g
35%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
0%;
Calcium
4%;
Iron
4%;
Exchanges:
1 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
Carbohydrate Choices:
4
*Percent Daily Values are based on a 2,000 calorie diet.