This filling is swirled with toasty brown butter and studded with rich and chewy dates cooked in espresso, which helps cut the sweetness you expect in most pecan pies.
The recipe was adapted from the Soframiz cookbook by Maura Kilpatrick and Ana Sortun of Sofra bakery in Boston.
Recipe excerpted from Desserts by the Editors of Food & Wine. Copyright © 2017 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Time Inc. New York, NY. All rights reserved.