Some attribute the origin of the pecan pie to the French colony of Louisiana, while others claim that this pie is a recipe that was entirely invented by Karo to promote their corn syrup. One thing is certain, whatever its origin of pies, pecan pie only appeared in cookbooks in the early 1920s.

Today we jazz things up a bit with the brown butter pecan pie with Espresso dates. The sweet dates balance well with the bitter espresso and toasty brown butter. We have no doubt that you will find this southern treat with a twist absolutely scrumptious.

Ingredients

PIECRUST

• 1 1/4 cups all-purpose flour
• 1 1/2 teaspoons sugar
• 1/2 teaspoon salt
• 1 stick butter, cubed and frozen
• Ice water

FILLING

• 2 cups pecan halves
• 1 cup dates, pitted and chopped
• 3 tablespoons brewed espresso or strong coffee
• 1 stick unsalted butter
• 1 cup packed light brown sugar
• 1 cup Golden Syrup
• 1 1/2 teaspoons instant espresso powder
• 1 1/2 teaspoons kosher salt
• 3 large eggs
• Whipped cream, for serving

Instructions

1. Make the piecrust In a food processor, pulse the flour with the sugar and salt. Add the butter and pulse until it is the size of small peas. Add 1/4 cup of ice water and pulse until the dough is evenly moistened. Gradually add more water if needed. Turn out the dough onto a work surface and knead 2 to 3 times, just until it comes together. Form into a disk, wrap in plastic and refrigerate until firm, about 1 hour.
2. On a lightly floured work surface, roll out the dough to a 12-inch round; transfer to a 9-inch pie plate. Fold the edge of the dough under itself and crimp the edge. Freeze the piecrust for at least 2 hours or overnight.