This is a very sweet pie…dates, corn syrup, brown sugar, how can it not be. You’ll like this pie if you’re a fan of pecan pie and others in the similar vein. Whipped cream is a good idea if you need some contrast in consistency.
- 9″ pie crust
- 4 eggs, large
- 1/2 cup light brown sugar
- 1/4 cup unsalted butter, melted
- 1 cup light corn syrup
- 1/2 teaspoon vanilla extract
- Pinch o’ salt
- 1 lb medjool dates, pitted and chopped
- 1/2 cup chopped wlanuts
- 1/2 cup chopped almonds
Pre heat oven to 400 degrees F.
Form the pie crust into a 9″ pie pan. Line the pie crust with aluminum foil, and weigh down with dried beans or pie weights. Bake at 400 degrees for 15 minutes. Remove from oven and allow to cool.
Lower heat of oven to 350 degrees F.
Whisk together the eggs and brown sugar, ensuring that sugar is well incorporated. Add butter, corn syrup, vanilla and salt. Beat together well.
Place 1/2 lb of dates into pie crust. Sprinkle 1/2 cup of walnuts on top of the dates. Add the rest of the dates to the pie crust, ensuring that the dates are evenly dustributed. Top with almonds. Pour sugar mixture slowly over dates until the dates are nearly all covered.
Place pie into 350 degree oven. Bake for 45 minutes, rotating the pie 180 degrees , ensuring that the pie is thoroughly baked. Remove from oven and place in refrigerator for at least 3 hours, but preferably overnight. The pie should solidify in the cooler temperatures.