My favorite pie crust is Rose’s whole wheat cream cheese crust and my (brand new! woo!) husband’s all-time favorite pie is pecan. I know Rose prefers to bake pecan pie in a tart pan, and I love that version and have made it before, but both my husband and I like more filling.

As I have posted about before, I began experimenting a few years ago with adding dates to the filling (inspired by a recipe I read) of pecan pie, and my pecan became so popular that not only was I making it for my beau’s birthday but a lot of his friends started requesting it for their birthdays.

Well, I think I have finally perfected the combination of flavors thanks to Rose and you on this forum (Thanks, Patrincia!)! I found the Lyle’s Golden Syrup that Rose recommends for her pecan pie. That combined with the dates make for the perfect filling for my pecan pie! It’s moist and almost like bread pudding in texture and tastes more like fruit and nuts rather than just corn syrup. I also think it looks beautiful. I figured it was finally time to write everything out into one cohesive recipe so I could give it out to friends.

I use Rose’s crust recipe exactly and the filling is my recipe (though I credit the original recipe that inspired it) and you can find my version here. More pictures are in this flickr set.

I thought any baker here who thinks pecan pie usually too sweet but wants to bake in a traditional pie plate would love this version as much as I do!

First of all…congrats on your wedding!  I am not a fan of pecan pie…but often bake one for thanksgiving for those who do enjoy it.  I am a fan of dates…I’m going to give this a try.  Thanks for the posting.

Bill- thank you so much!
I should also note that I really hated pecan pie before I met the hubs. As I wrote in an earlier post “I sighed havily on the inside” when he said his favorite pie was pecan. So pecan pie was literally a labor of love for me.

That looks one delicious pie. I have to try it some time. I love Rose’s pecan pie. Thanks for sharing the recipe. Congratulations on your wedding!

Thanks, Rozanne!

Of course I also thought of something else that might improve the pie. If you wanted to do a beautiful presentation, you could coarsely chop half the nuts and put them in the filling as per the recipe, then arrange the remaining whole nuts in concentric circles on top of the filling just before popping in the oven.
I saw Martha Stewart’s mother do this on a TV segment and it looked pretty (also this pate brisee pie dough is really easy!)- http://www.marthastewart.com/recipe/pecan-pie-with-mrs-kostyra

Wow… looks DELISH!  I was never a fan of pecan pie either, but then I made Rose’s fabulous version and pecan pie suddenly became something completely different to me.

You can vote for this pie in an online contest here! Vote for Rose’s crust!

http://www.thekitchn.com/thekitchn/best-pie-bakeoff-2008/vote-now-best-classic-pie-from-the-best-pie-bakeoff-2008-070103