Pecan-Date Pie

(3)
  2 reviews
  • 20 min prep time
  • 3 hr 10 min total time
  • 13 ingredients
  • 10 servings

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

Directions

  1. 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. 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. 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. 4 Bake 45 to 55 minutes or until center is set. Cool on cooling rack at least 2 hours before serving.
  5. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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