PECAN AND DATE PIE (MEXICAN)
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
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
DATE & PECAN PIE
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
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
MEXICAN CHOCOLATE PECAN PIE
We added coffee-flavored liqueur and Mexican chocolate for a little south-of-the-border twist on a Southern classic.
Provided by Yvette Marquez
Categories Dessert
Time 5h
Yield 8
Number Of Ingredients 14
Steps:
- For Pie Crust: In food processor, place 1 1/4 cups flour, the sugar and 1/8 teaspoon salt; cover and process until combined. Add the butter; process until it looks like yellow cornmeal mixed with bean-sized bits of butter, about 10 pulses. Add the egg, and pulse 1 to 2 times; don't let the dough form into a ball in the machine. (If the dough is very dry, add up to a tablespoon more of cold water.) Remove the bowl from the machine, remove the blade, and bring the dough together by hand.
- Place dough on work surface; form dough into thick disk. Wrap tightly in plastic, and refrigerate until firm, at least 1 hour.
- On lightly floured work surface, roll dough into 12-inch circle about 1/8 inch thick. Grease 9-inch pie plate. Gently fit dough in bottom and up side of pie plate. Trim overhang to 1 inch; fold overhang under itself. Pinch between thumb and forefinger to make a uniform edge around the rim. Crimp edge; refrigerate until chilled, about 1 hour.
- For Pie Filling: Move oven rack to lowest position. Heat oven to 350°F.
- In small microwavable bowl, microwave chocolate and butter uncovered on High 1 to 2 minutes, stirring occasionally, until melted and smooth. Set aside.
- In medium bowl, stir together corn syrups, 3 eggs and 1/2 teaspoon salt.
- Gradually add melted chocolate and coffee-flavored liquor to filling mixture.
- Pour filling into prepared crust; arrange pecans in even layer over filling. Place pie plate on cookie sheet with sides.
- Bake 50 to 60 minutes, rotating halfway through bake time, just until set (filling should jiggle slightly when pie plate is tapped). Cool completely on cooling rack, at least 4 hours, before serving.
Nutrition Facts : ServingSize 1 Serving
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