Makes 16 servings | Serving size: 1 slice
PREP TIME
30 min
COOK TIME
1 hr 15 min
TOTAL TIME
1 hr 45 min
This rich, delicious pecan pie uses dates and rum extract to get the classic taste without as much butter and sugar. So instead of a 500-calorie slice of pie, you can enjoy a 250-calorie slice.
Ingredients
For the pie crust
● 11⁄4 cups whole wheat flour
● 2 teaspoons sugar
● 1⁄2 teaspoon salt
● 1⁄3 cup cold butter, cut into small pieces
● 1⁄4 cup very cold water
For filling
● 2 cups dates
● 2 tablespoons unsalted butter
● 1⁄4 cup light brown sugar
● 1⁄2 teaspoon salt
● 1⁄2 teaspoon rum extract
● 2 teaspoons vanilla extract
● 3 eggs, lightly beaten
● 2 cups pecans, chopped
Directions
1. Combine flour, sugar, and salt in a medium bowl.
2. Cut in butter with a pastry blender until crumbly.
3. Add water, 1 tablespoon at a time, and combine with a fork until the mixture can form a ball.
4. Lightly flour some plastic wrap, then place the dough on top. Flatten out dough. Cover with plastic wrap, then place in the fridge for 20 minutes.
5. While the dough is chilling, preheat oven to 400°F.
6. Remove dough from fridge. Roll out on a floured surface to 1⁄8 thickness.
7. Place dough in a 9-inch pie pan, then trim the edges.
8. Bake on a baking sheet for twenty minutes until dough sets.
9. While the crust is baking, make the filling.
10. In a food processor place the dates, brown sugar, salt, rum extract, vanilla, and beaten eggs.
11. Once the dates have turned into a paste, transfer them to a medium bowl.
12. Stir in the chopped pecans.
13. Spread out the filling evenly in the pie dish.
14. Bake for 40–45 minutes. If edges start to get dark, cover with aluminum foil.
15. Cool, then slice into 16 slices.
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