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
 
MMMMM---------------------------CRUST--------------------------------
  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

MMMMM--------------------------FILLING-------------------------------
      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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