Pecan And Date Pie Mexican Recipes

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PECAN AND DATE PIE (MEXICAN)



Pecan and Date Pie (Mexican) image

Make and share this Pecan and Date Pie (Mexican) recipe from Food.com.

Provided by EdandTheresa

Categories     Dessert

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 8

18 maria cookies or 18 vanilla wafers
1/4 cup melted butter or 1/4 cup melted margarine
milk, as needed
1 cup chopped pecans
1 cup chopped dates
5 eggs
10 ounces sweetened condensed milk
1 teaspoon vanilla

Steps:

  • Grind the cookies to fine crumbs
  • Combine cookies crumbs with the melted butter.
  • add a little milk to bind to cookies and butter.
  • With the cookie mixture cover the bottom and side of a 9" pie pan or 8" springform pan.
  • Place the chopped dates and pecans on the side and the bottom of the pan.
  • In a blender, blend together eggs, vanilla and sweetened milk. Blend about 2 minutes.
  • Pour egg and milk mixture over the pie.
  • Bake pie in a preheated 325 degree oven.
  • Approximately 40 minutes.
  • Allow to cool in the oven for 30 minutes after turing the oven off.

Nutrition Facts : Calories 369, Fat 21.8, SaturatedFat 7.4, Cholesterol 159.5, Sodium 130.1, Carbohydrate 38.2, Fiber 3.1, Sugar 34.2, Protein 8.6

MEXICAN CHOCOLATE PECAN PIE



Mexican Chocolate Pecan Pie image

Provided by Marcela Valladolid

Categories     dessert

Time 1h20m

Yield 8 to 10 servings

Number Of Ingredients 10

Nonstick cooking spray, for spraying the pie dish
1 1/2 cups graham cracker or Maria cookie crumbs (about 6.5 ounces)
7 tablespoons unsalted butter, melted
2 tablespoons packed light brown sugar
12 tablespoons (1 1/2 sticks) unsalted butter
1/2 cup packed light brown sugar
6 tablespoons light corn syrup
3 cups pecan halves (about 10 ounces)
1/4 cup Mexican crema or whipping cream
1 disk Mexican chocolate, such as Ibarra, finely minced (about 3.1 ounces)

Steps:

  • For the crust: Spray a 9-inch pie dish with cooking spray.
  • Blend the cookie crumbs, butter and brown sugar in a food processor until the crumbs are moist. Press the crumb mixture into the bottom and up the sides of the prepared pie dish. Cover the crust and freeze while preparing the filling. (Can be made 1 week ahead. Keep frozen.)
  • Preheat the oven to 350 degrees F.
  • For the filling: Combine the butter, brown sugar and corn syrup in a heavy medium saucepan. Bring to boil, stirring often. Boil 1 minute. Stir in the pecans and crema. Boil until the mixture thickens slightly, about 3 minutes. Remove from the heat. Add the chocolate and stir until the chocolate melts and the mixture is well blended.
  • Pour the hot filling into the crust. Using a spoon, evenly distribute the nuts. Bake until the filling bubbles all over, about 10 minutes. Transfer the pie to a rack and cool completely before serving.

DATE & PECAN PIE



Date & Pecan Pie image

This recipe came from my Lebanese-Mexican grandfather so I'm not sure whether to call it Mexican or Lebanese. Really sweet pie with a very easy to make crust.

Provided by Mami J

Categories     Pie

Time 45m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 10

4 eggs
1 (14 ounce) can sweetened condensed milk
1 lime, juice of
16 slices regular white bread, crusts removed
2 tablespoons milk
3 teaspoons clarified butter or 3 teaspoons melted butter
1 tablespoon sugar
1/2 teaspoon vanilla
1 cup pecans, chopped
1 cup pitted dates, chopped

Steps:

  • Preheat oven to 250 degrees.
  • Prepare the crust:.
  • Tear the bread slices into small pieces, place in a large bowl. Add remaining crust ingredients and knead to form a soft dough. Dump dough into a greased pie dish. Pressing with your fingers, line dish with dough. Set aside.
  • Prepare the filling:.
  • Place all ingredients in a blender and blend together. Pour into pie crust.Cover evenly with the pecans and dates.
  • Bake for 20-25 minutes. Let cool and serve.

Nutrition Facts : Calories 509.1, Fat 19.9, SaturatedFat 5.7, Cholesterol 127, Sodium 441.1, Carbohydrate 73.3, Fiber 4.3, Sugar 45.7, Protein 12.8

DATE-PECAN PIE



Date-Pecan Pie image

Pureed dates add complexity to the sticky-sweet filling for this otherwise traditional pecan pie.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 7h

Yield Serves 8 to 10

Number Of Ingredients 10

Unbleached all-purpose flour, for dusting
1/2 recipe Test Kitchen's Favorite Pate Brisee
2 1/2 cups whole pecans
8 ounces Medjool dates, pitted
1 tablespoon pure vanilla extract
3 large eggs
3/4 cup light corn syrup
3/4 cup packed light-brown sugar
4 tablespoons unsalted butter, melted
1 teaspoon kosher salt

Steps:

  • On a lightly floured piece of parchment, roll out dough into a 13-inch round, about 1/8 inch thick. Fit into a 9-inch pie dish. Using kitchen shears, trim to a 1-inch overhang; fold under. Crimp edges or decorate as desired. Lightly prick bottom of dough with a fork. Refrigerate 30 minutes.
  • Preheat oven to 375 degrees with a rack in lower third. Line dough with parchment; fill with dried beans or rice. Bake until edges begin to turn golden, 20 to 25 minutes. Remove beans or rice and parchment; bake until bottom and sides are golden brown, about 20 minutes more. Transfer to a wire rack; let cool completely. (Crust can be made up to a day in advance and covered tightly in foil.)
  • Reduce oven temperature to 350 degrees. Spread pecans on a rimmed baking sheet and toast until golden and fragrant, 10 to 12 minutes. Let cool completely. Reserve 1 cup for topping; coarsely chop remaining 1 1/2 cups.
  • In a small saucepan, bring dates, 1/2 cup water, and vanilla to a simmer over medium-high heat. Reduce heat to low; cook until almost all of liquid is absorbed, 7 to 9 minutes. Transfer dates and remaining liquid to a food processor; puree until smooth.
  • In a large bowl, whisk together eggs, 3/4 cup date puree (reserve remainder for another use), corn syrup, brown sugar, butter, and salt until smooth; stir in chopped pecans. Pour filling into crust; arrange reserved whole pecans over top. Place a foil-lined baking sheet below rack, then place pie dish directly on rack; bake until filling wobbles slightly in center when gently shaken, 50 minutes to 1 hour. (If crust is getting too dark, cover with a foil ring.) Transfer to wire rack; let cool completely, at least 4 hours. Serve room temperature.

DATE PIE



date pie image

Make and share this date pie recipe from Food.com.

Provided by chia2160

Categories     Pie

Time 45m

Yield 1 pie

Number Of Ingredients 7

1 teaspoon butter
5 tablespoons flour
1 cup sugar
2 teaspoons baking powder
1 cup pitted dates
1 cup walnuts, chopped
2 eggs

Steps:

  • preheat oven to 350 grease and flour a 9" pie dish with the butter and 1 tsp flour combine sugar, 3 tbsp flour and baking powder in a small dish, set aside put dates and remaining flour in a small bowl, stirring to coat.
  • add walnuts, set aside in a medium bowl add eggs and beat well stir in date mixture, stir in flour/sugar mixture until well combined pour into prepared pie dish and bake 30-35 minutes until a toothpick inserted in center comes out clean serve warm or at room temperature.

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