dough
Step 1
brush 208 g (1⅔ cup) all-purpose flour, 1 tsp. diamond crystals or ½ tsp. Morton’s Kosher Saltand 1/4 tsp. baking powder In a large bowl. Add to 2 oz. Frozen cream cheese, cut into 1-inch piecesthen rub into the dry ingredients with your fingers to combine (the mixture will look very fluffy). Add to 10 tbsp. Chilled unsalted butter, cut into ½-inch thick slicesthen stir in the flour mixture and break into smaller, flatter pieces (about the size of a dime). Make a well in center; pour in ¼ cup ice water. Mix well with a fork or your hands, then knead in the bowl a few times to bring the dough together (there may be some dry bits left behind).
Step 2
Turn the dough out onto a lightly floured surface Rice flour or all-purpose flour; Dust top of dough and roll into 1/2-inch thick rectangle. Pat into 1/2-inch thick disk; wrap tightly in plastic.
To do ahead of time: The dough can be made up to 1 month in advance. Double wrap in plastic wrap and freeze instead of refrigeration. Thaw in the refrigerator overnight before use.
Fill and assemble
Step 3
Let the dough rest at room temperature for 5 minutes. roll out gently floured Roll out the surface into a 14-inch round. Unroll into the pan, then lift the edges and let the dough fall into the pan. Trim overhang to 1½ inches. .
Step 4
Place rack in lower third of oven; preheat to 400°. Line pie crust with parchment paper and fill with pie weights or dried beans. Bake for 20-25 minutes, wrapping edges with foil if too dark, until edges are set and look dry.
Step 5
Remove parchment paper and pie weight from crust and continue baking, occasionally pressing bottom and sides with a flat-bottomed measuring cup if puffed, until bottom is golden brown and appears dry, 20-25 minutes. Transfer dish to wire rack; let crust cool.
Step 6
Meanwhile, reduce oven temperature to 350° and bake 2½ cups coarsely chopped raw pecans Place on a rimmed baking sheet and cook, turning halfway through, until slightly darker in color and fragrant, 12-16 minutes. Place on baking sheet to cool.
Step 7
combine 5 oz. Dates, cored if desired and choppedPlace ½ cup of boiling water in a food processor and let sit for 10 minutes. Process until almost smooth, about 1 minute. Add to 4 large eggs, 3/4 cup (packed; 150 g) dark brown sugar, ¼ cup bourbon, 4 tbsp. unsalted butter, melted, 1 tbsp. diamond crystal or 1 3/4 tsp. Morton’s Kosher Salt, 1 tbsp. Vanilla bean paste or vanilla extractand 1/4 tsp. cinnamon powder Process until completely smooth, about 1 minute. Remove bowl from processor and stir in pecans and remaining 7 oz. Dates, cored if desired and choppedpuree; scrape filling into crust.
Step 8
Bake pie, rotating halfway through and wrapping edges with foil if too dark, until center looks dry, no longer shiny, and feels fairly firm when pressed, 45-55 minutes. Transfer pie to a wire rack and cool, then refrigerate for 2 hours. Sprinkle on top of pecan pie flaky sea salt If desired, just before serving.
To do ahead of time: The pie can be baked up to 3 days in advance. Cover and keep refrigerated.
