Pecan and date pies
5
Points®
Total time: 1 hr 10 min • Prep: 20 min • Cook: 50 min • Serves: 6 • Difficulty: Easy
Fresh dates create the caramel filling in these better-for-you pecan pies.
Ingredients
Reduced-fat shortcrust pastry
156 g, (use 1 1/2 sheets) just thawed
Fresh dates
12 individual, pitted
Egg(s)
2 medium
Pecans
30 g
Instructions
1
Preheat oven to 200°C. Use a 10cm round pastry cutter to cut 6 discs from pastry. Use discs to line six ⅓-cup (80ml) capacity muffin pans. Chill for 10 minutes.
2
Line pastry cases with baking paper and fill with pastry weights or rice. Bake for 10 minutes. Remove paper and weights. Prick bases with a fork and bake for a further 5 minutes or until cooked.
3
Reduce oven to 160°C. Using a food processor, process dates with ⅓ cup (80ml) water until smooth. Whisk eggs in a medium bowl. Add date purée and whisk until well combined.
4
Pour date mixture evenly into pastry cases. Arrange pecans on top. Bake for 20 25 minutes or until just set.
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