Dates or Oversized Raisins?
Chef Maura Kilpatrick of Oleana created this recipe, which was first published in Food & Wine. I have adapted it slightly to suit my taste. Instead of light corn syrup, I use dark. I also prefer dark brown sugar to light. Use what you like. I think that I may try this pie two more ways: first, by soaking the dates in espresso for a couple of hours instead of just sauteing them in espresso. Second, I think soaking the dates in bourbon would be a tasty alternative too.
When you serve this pie, you’ll want to have lots of whipped cream on hand.