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 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!