I came across medjool dates for the first time last year and since it was the first time that I had seen them I only picked up a few. They were so good! I ran back to the grocery store but alas, they were all gone. Since then I have been impatiently awaiting their return and when I came across some recently I picked up a ton of them immediatly! I used the first of them in the pomegranate and date lamb tagine and I knew that the next thing that I would make was this medjool date pecan pie that I had come across on The Cooking Photographer which sounded so amazingly good! You just cannot go wrong when you start with an already great pecan pie and then you add the soft and sweet medjool dates!
I used the recipe pretty much as it was, though I could not resist replacing some of the corn syrup with maple syrup. The medjool date pecan pie was almost as easy to make and a regular pecan pie which is to say that you mix the wet ingredients, pour the mixture over the pecans in the pie plate and bake. For the medjool date pecan pie you also have to pit the dates but that is easy enough as well. The medjool date pecan pie turned out fabulously well! The medjool dates worked really well with the pecans in the sweet pie filling and the hint of maple was the perfect finish to the pie. You could easily serve this pie with some whipped cream or ice cream but it was so good that I ended up just eating it plain each night so that I could more fully enjoy the medjool dates. I am really looking forward to desserts over the next few days!
Medjool Date Pecan Pie
A pecan pie with a Medjool dates and maple syrup.
- 4 eggs
- 1/2 cup brown sugar
- 1/2 cup (1 stick) unsalted butter, melted
- 1/2 cup light corn syrup
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon of salt
- 1 pie crust
- 1 1/2 cups soft Medjool dates, pitted and coarsely chopped
- 1 cup coarsely chopped pecans
- Mix the eggs, sugar, butter, corn syrup, maple syrup, vanilla, and salt in a large bowl.
- Place the pie crust into the pie plate and form the edge.
- Place the dates and nuts into the pie and pour the mixture from step one into the pie plate.
- Bake in a preheated 350F/180C oven until set, about 40-50 minutes.