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Receta DATE BUTTER and PECAN pie

Name: DATE BUTTER and PECAN pie
Cuisine: Canadian
Ingredients: . > (American / metric measures) <; . > Graham pie Crust:; . 2 cups (180g) Graham Cookies crumbs; . 1/4 cup (60ml) unsalted butter,melted; . 1/8 cup (30ml) maple syrup; . > Custard Filling:; . 1/4 cup (60ml) unsalted butter, melted; . 4 xLarge eggs; . 1 cup (125ml) homemade Date butter paste; . 1/2 cup (120ml) Maple syrup; . 1 tsp. (5ml) pure Vanilla extract; . pinch of sea salt; . 1 cup (120g) raw pecans

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Citrus, Rum and Vanilla round out the sweetness of plump date fruits in this smooth, buttery DATE PASTE blended into a delicious pecan pie.

For a detailed post and recipe for homemade DATE PASTE...refer to:
http://www.foodessa.com/2015/11/gourmet-date-butter-paste-used-in-2.html

Raciónes: 6-8 servings

Canadian

Ingredientes

. > (American / metric measures) <
. > Graham pie Crust:
. 2 cups (180g) Graham Cookies crumbs
. 1/4 cup (60ml) unsalted butter,melted
. 1/8 cup (30ml) maple syrup
. > Custard Filling:
. 1/4 cup (60ml) unsalted butter, melted
. 4 xLarge eggs
. 1 cup (125ml) homemade Date butter paste
. 1/2 cup (120ml) Maple syrup
. 1 tsp. (5ml) pure Vanilla extract
. pinch of sea salt
. 1 cup (120g) raw pecans

Direcciones

. Set the oven rack in the center of the oven. Pre-heat the oven 350F/180C/Gas4. Lightly oil a 9 inch (23cm) pie plate.
. Melt the butter ahead of time and have it cool to room temperature. Set aside.
. CRUST: In a blender: crush the cookies and pour in the melted butter as well as the sweet syrup. Pulse until a fairly pasty-type crumble appears. Spread the crumb mixture into the prepared pie plate. With the aid of a spoon or spatula, spread and pat down the crust uniformly on the bottom and sides of pie plate. BAKE crust for 8 minutes. Cool it completely.
. RAISE the oven heat to: 375F/190C/Gas5
. CUSTARD FILLING: In a medium bowl, BEAT together: eggs, sweeteners, vanilla and salt. Then, beat in the melted butter last.
. ASSEMBLY: Pour the custard in the cooled graham cookie crust. Sprinkle the pecans liberally throughout the custard's surface by slightly dipping /coating them within this mix. Place it into the oven and bake it at 375F/190C/Gas 5... for the first 15 minutes. Afterwards, LOWER the temperature to 350F/180C/Gas 4... for 25 minutes more.
. Serve at room temperature. Note: If planning to eat your pie that same day or the few days to come...whatever you do, please remember NOT to cover the pie. Leave it uncovered to avoid it becoming humid.
. Flavourful wishes from Claudia's kitchen...FOODESSA.com