MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Maura Kilpatrick's Brown Butter Pecan Pie With Espresso Date
Categories: Pies, Pastry, Fruits, Nuts
Yield: 6 Servings
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1 1/4 c All-purpose flour; more for
- dusting
1 1/2 ts Granulated sugar
1/2 ts Kosher salt
1/4 lb Unsalted butter; diced,
- frozen
Ice water
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2 c Pecan halves
1 c Medjool dates; pitted.
- chopped
3 tb Brewed espresso
1/4 lb Unsalted butter
1 c Light brown sugar; packed
1 c Lyle's Golden Syrup or light
- corn syrup
1 1/2 ts Instant espresso powder
Crust:
In a food processor, pulse the 1-1/4 cups of flour with the
granulated sugar and salt. Add the butter and pulse until it is the
size of small peas.
Add 1/4 cup of ice water and pulse until the dough is evenly
moistened. Gradually add more water if needed. Turn out the dough
onto a work surface and knead 2 or 3 times, just until it comes
together. Form the dough into a disk, wrap in plastic and
refrigerate until firm, about 1 hour.
On a lightly floured work surface, roll out the dough to a 12"
round; transfer to a 9" pie plate. Fold the edge of the dough under
itself and crimp. Freeze the crust for at least 2 hours or overnight.
Set the oven @ 375°F/190°C.
Line the crust with parchment paper and fill with pie weights or
dried beans. Bake for about 25 minutes, until lightly browned
around the edge. Remove the paper and weights and bake until the
bottom is lightly browned, about 10 minutes longer. Let the crust
cool completely.
Filling:
Reduce the oven temperature to 350°F/175°C.
Spread the pecans on a rimmed baking sheet and toast until
fragrant, 8 to 10 minutes. Let cool completely.
In a small skillet, cook the dates in the brewed espresso over
moderate heat, stirring, until very soft, 3 to 5 minutes. Scrape
the mixture into a small bowl and wipe out the skillet.
Add the butter to the skillet and cook over moderate heat,
swirling, until the milk solids turn a deep golden brown, about
5 minutes. Let cool slightly.
In a large bowl, whisk the brown sugar with the golden syrup,
espresso powder, and salt. Whisk in the eggs, then gradually whisk
in the brown butter until the filling is smooth.
Set the pie plate on a rimmed baking sheet. Spread the espresso
dates in the crust and scatter the pecans on top. Pour the filling
over the pecans. Bake for about 1 hour and 15 minutes, until the
filling is set around the edge and slightly jiggly in the center.
Transfer the pie to a rack and let cool completely. Serve with
whipped cream.
Recipe by Desserts by the editors of Food & Wine
(Oxmoor House, 2017).
RECIPE FROM:
https://www.thedailymeal.com
Uncle Dirty Dave's Archives
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