MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Maura Kilpatrick's Brown Butter Pecan Pie w/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 (packed) light brown sugar
1 c Lyle's Golden Syrup or light
- corn syrup
1 1/2 ts Instant espresso powder

FOR THE 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 @ 375ºF/190ºC.

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.

FOR THE FILLING: Reduce the oven temperature to
350ºF/175ºC.

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.

Excerpted from Desserts by the editors of Food & Wine
(Oxmoor House, 2017).

RECIPE FROM: https://www.thedailymeal.com

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