email this pageIngredients
1 (9-inch) pie crust
1½ cups coarsely chopped walnuts
1 cup chopped pitted dates
(do not use sweetened dates)
2/3 cup dark corn syrup
½ cup sugar
1 teaspoon vanilla extract
½ teaspoon salt
2 eggs, at room temperature
Instructions
1½ cups coarsely chopped walnuts
1 cup chopped pitted dates
(do not use sweetened dates)
2/3 cup dark corn syrup
½ cup sugar
1 teaspoon vanilla extract
½ teaspoon salt
2 eggs, at room temperature
1. Preheat oven to 350F.
2. Place pie crust in a 9-inch tart pan (we used a 13-by-3½-inch pan). Place nuts and dates in crust.
3. Combine corn syrup, sugar, vanilla, salt and eggs in a large bowl; whisk well. Pour over dates.
4. Bake about 50 minutes, until puffed and brown. Cool on a wire rack at least 15 minutes before slicing. Serves 12.
Recipe by Bruce Weinsten and Mark Scarbrough, "Hot Dates," Relish New American Farmers, November 2007.
Nutritional Information
2. Place pie crust in a 9-inch tart pan (we used a 13-by-3½-inch pan). Place nuts and dates in crust.
3. Combine corn syrup, sugar, vanilla, salt and eggs in a large bowl; whisk well. Pour over dates.
4. Bake about 50 minutes, until puffed and brown. Cool on a wire rack at least 15 minutes before slicing. Serves 12.
Recipe by Bruce Weinsten and Mark Scarbrough, "Hot Dates," Relish New American Farmers, November 2007.
Per serving: 280 calories, 14g fat, 4g prot., 38g carbs., 2g fiber, 210mg sodium.
