Other

Sticky Toffee Pudding Pie

Photo by Kathryn McCrary

Food Culture of the South

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yields

Serves 8

    For the filling:
  • ¾ pound dates, pitted and chopped
  • 1 teaspoon baking soda

  • ½ cup unsalted butter, at room temperature

  • cup sugar

  • 2 eggs

  • 1 teaspoon vanilla
  • cups flour
  • 1 teaspoon kosher salt

  • 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

steps
  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.

 

 

 

  • Recipe from Amanda Wilbanks, Southern Baked Pie Company

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