Gooey pie of Medjool dates, toasted pecans, and dark chocolate
Course Dessert, Pies
Cuisine middle eastern
Keyword Dates, Pecans, pies
Prep Time 30 minutesmins
Cook Time 1 hourhr5 minutesmins
Servings 8people
Author Bart van der Lee
Equipment
21 cm pie tin with a loose bottom
Ingredients
For the crust
100grambutter
200gramcake flour
65gramsugar
1egg
For the filling
125grambutter
125grambrown sugar
75mlgolden syrup
1cinnamon stick
1star anise
4medium eggs
200grpecan nuts
100grchopped dark chocolate
150grchopped dates
For the vanilla crème fraîche
200mlcrème fraîche
20gramcaster sugar
1/2pc vanilla pod
Instructions
For the crust
Dice the butter and mix with the sugar, flour, and lightly beaten egg. Mix the dough loosely and don't over mix. Flatten the dough, wrap in plastic and leave it to rest in the fridge for 30min.
Roll out the dough to about 1/2 cm thickness and line the baking tin. Pierce the dough with a fork and put it back in the fridge to rest for 15 minutes. Bake the crust at 170°c for 20 minutes till it has a light brown colour.
For the filling
Roast pecans at 180°c for 8 minutes or till they are lightly toasted, chop them coarsely.
Chop the chocolate and the dates coarse and mix with the pecans.
Melt the butter, sugar, golden syrup, cinnamon, and star anise in a pot and leave it to infuse for 15 minutes. Let it cool down, remove the star anise and cinnamon and mix in the eggs with a spatula. Add the chocolate, pecans, and dates and mix them together.
Pour the mixture into the crust-lined cake tin and bake at 145°c for 45 minutes.
For the vanilla crème fraîche
Whisk the crème fraîche with the vanilla pod seeds and sugar till stiff peaks.
Serve the date pie warm with a scoop of vanilla crème fraîche.