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Sticky Toffee Pudding Pie


For the filling:

¾ pound dates, pitted and chopped

1 teaspoon baking soda

½ cup unsalted butter, at room temperature

⅓ cup sugar

2 eggs

1 teaspoon vanilla

1¼ cups flour

1 teaspoon kosher salt

1½ tablespoons baking powder

1 batch pie dough

For the glaze:

½ cup plus 2 tablespoons unsalted butter

¾ cup brown sugar

½ cup heavy cream

¼ teaspoon kosher salt

2 tablespoons rum


  1. Make the filling: Preheat oven to 375 degrees. In a saucepan over medium-high heat, combine dates with 1½ cups water and bring to a boil. Reduce to a simmer for 2 minutes, then remove from heat. Stir in baking soda, then set aside.
  2. In the bowl of a stand mixer fitted with paddle attachment, cream butter and sugar together on high speed until fluffy. With mixer on low, add eggs one at a time, then add vanilla. Slowly incorporate flour and salt, followed by dates and cooking liquid. Once well-combined, stir in baking powder by hand. Pour batter into pie crust and bake for 40 minutes.
  3. Make the glaze: In a medium saucepan, combine butter, brown sugar, cream, and salt. Bring to a boil, then reduce to a simmer for 1 minute. Remove from heat and stir in rum. Set aside.
  4. Using a fork, poke holes all over pie. While glaze is still warm, pour ¾ over pie and allow to absorb for 30 minutes. Reserve remaining glaze and reheat just before serving. Drizzle warm glaze over each slice of pie.
From But First, Dessert. [box]

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