Pecan-Date Pie

pecan-date pie Dessert
Pecan-Date Pie
  • Prep 20 min
  • Total 3 hr 10 min
  • Servings 10

Looking for a tasty pie using Pillsbury* Refrigerated Pie Crust? Then check out this great pecan and date pie.


  • 1/2 pkg Pillsbury* Refrigerated Pie Crust, softened as directed on box (1 crust)

  • 1/4 cup (50 mL) butter or margarine, softened
  • 2/3 cup (150 mL) packed brown sugar
  • 3 eggs
  • 1 cup (250 mL) light corn syrup
  • 2 tbsp (25 mL) cornstarch
  • 2 tbsp (25 mL) lemon juice
  • 1 tsp (5 mL) vanilla
  • 3/4 cup (175 mL) whole or chopped pecans
  • 3/4 cup (175 mL) whole pitted dates, chopped

  • 1/2 cup (125 mL) whipping cream
  • 1/8 tsp (.5 mL) ground cinnamon
  • 1/2 tsp (2 mL) grated lemon peel


  • 1
    Heat oven to 375º. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
  • 2
    In large bowl, beat softened butter and brown sugar with electric mixer on medium speed until well mixed, scraping bowl occasionally. Add eggs one at a time, beating well after each addition. Reduce speed to low; beat in corn syrup, cornstarch, lemon juice and vanilla until well blended.
  • 3
    Sprinkle pecans and dates in crust; carefully pour filling mixture in crust over pecans and dates. Cover crust edge with 2- to 3-inch-wide strips of foil to prevent excessive browning; remove foil during last 15 minutes of bake time.
  • 4
    Bake 45 to 55 minutes or until centre is set. Cool on cooling rack at least 2 hours before serving.
  • 5
    In chilled small bowl, beat whipping cream and cinnamon on high speed until stiff peaks form. Fold in lemon peel. Spoon dollop of topping on each serving.

No nutrition information available for this recipe

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