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   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   
        
     Uncle Dirty Dave's Archives   
       
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