Pecan pie is a Thanksgiving classic, but after years of the same old pie, a touch of innovation is more than welcomed. Enter: This salty-sweet pecan pie seasoned with fiery bourbon and a plethora of dates, both puréed into the filling and studded throughout. The puréed dates lend the pie a pleasantly chewy texture and omits the need for adding any corn syrup—a win for anyone with a corn allergy—while chopped dates dotted throughout lend pops of earthy sweetness that contrast against the toasted nuts. A heavy glug of bourbon and generous sprinkling of salt balance out the fruity sweetness of the filling.
Recipe information
IngredientsDough
1⅔
cups (208 g) all-purpose flour
1
tsp. Diamond Crystal or ½ tsp. Morton kosher salt
¼
tsp. baking powder
2
oz. chilled cream cheese, cut into 1″ pieces
10
Tbsp. chilled unsalted butter, cut into ½”-thick slices
Rice flour or all-purpose flour (for surface)
Filling and assembly
Rice flour or all-purpose flour (for dusting)
2½
cups coarsely chopped raw pecans
12
oz. dates (about 35 pitted or 20 with pits), pitted if needed, chopped, divided
4
large eggs
¾
cup (packed; 150 g) dark brown sugar
¼
cup bourbon
4
Tbsp. unsalted butter, melted
1
Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt
1
Tbsp. vanilla bean paste or vanilla extract
¼
tsp. ground cinnamon
Flaky sea salt (optional)
Preparation
- DoughStep 1
Whisk 1⅔ cups (208 g) all-purpose flour, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ¼ tsp. baking powder in a large bowl. Add 2 oz. chilled cream cheese, cut into 1″ pieces, and rub into dry ingredients with your fingers to incorporate (mixture will look very shaggy). Add 10 Tbsp. chilled unsalted butter, cut into ½”-thick slices, and toss to coat in flour mixture, then smash into smaller, flatter pieces (about dime-size). Make a well in the center; pour in ¼ cup ice water. Toss with a fork or your hands to distribute, then knead in bowl a couple times to bring dough together (some dry bits may remain).
Step 2
Turn dough out onto a surface lightly dusted with rice flour or all-purpose flour; dust top of dough and roll out to a ½”-thick rectangle. Fold in half, rotate 90°, and fold in half again. Roll out to a ½”-thick rectangle and repeat folding process, dusting with more flour as needed. Pat into a ½”-thick disk; wrap tightly in plastic. Chill at least 2 hours and, preferably, up to 12 hours.
Do Ahead: Dough can be made 1 month ahead.