Date Pecan Pie
Prep time: 
Cook time: 
Total time: 
Serves: 8
This recipe is adapted from John Thorne's (pretty great) pecan pie, which appears in Richard Sax's Classic Home Desserts
  • 1 single crust pie crust, unbaked
  • 1 cup dark brown sugar
  • ⅔ cup date syrup or date molasses
  • 4 Tablespoons salted butter
  • 2 Tablespoons bourbon
  • 8 oz. pecan halves
  • 3 oz. ripe Medjool dates
  • 3 eggs
  • ½ teaspoon salt
  • juice of ½ lemon
  1. Preheat oven to 350.
  2. In a medium saucepan, combine the brown sugar, date molasses, butter and bourbon and bring to a boil. Boil for 1 minute, and then let cool to lukewarm.
  3. While the sugar mixture is cooling, toast the pecans on a cookie sheet in the oven until fragrant, about 5 minutes.
  4. Pit the dates and roughly chop them.
  5. Beat the eggs lightly, then add the cooled date syrup mixture, the salt and the lemon juice. Stir in the pecans and the chopped dates, and pour the entire mixture into the unbaked pie crust.
  6. Bake for 30 minutes, or until the filling is firm but not hard.
Recipe by The Domestic Front at