Pecan And Date Pie Mexican Recipes

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.

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.

Steps:

• Crust: Preheat the oven to 350 degrees F. Spray a 12-inch diameter pie dish with vegetable oil cooking spray.
• In a food processor, add the graham crackers and pulse into crumbs. Add the butter and sugar and pulse until the crumbs are moistened. Press the mixture onto the bottom and sides of the prepared pie dish. Refrigerate the crust for 10 minutes. (The crust can be made 1 week ahead, covered and frozen).
• Filling: Combine the butter, brown sugar and corn syrup in heavy medium saucepan. Bring to boil, over medium heat, stirring often. Boil for 1 minute, then stir in the pecans and cream. Boil until the mixture thickens slightly, about 3 minutes. Remove from the heat. Add the chocolate and stir until melted and the mixture is well blended. Pour the hot filling into the crust. Bake until the filling bubbles all over, about 15 minutes. Transfer the pie to a wire rack and cool completely before serving, about 2 hours.

Steps:

• Line a 9-in. pie plate with pastry; trim and flute edges. Line pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack., In a small saucepan, melt butter. Remove from the heat; whisk in the sugar, vinegar, cinnamon and nutmeg. Stir in the eggs, dates and pecans. Pour into crust. , Bake at 375° for 35-40 minutes or until set. Cool on a wire rack. Serve with whipped cream. Refrigerate leftovers.

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.

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.