For the Crust
1. In a large bowl, mix masa harina, flour, and salt.
2. Cut in the cold butter using a pastry cutter or fingers until the mix resembles coarse crumbs.
3. Gradually add ice water, 1 tbsp at a time, mixing just until the dough holds together when pressed.
4. Form into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
For the Pie
1. Preheat oven to 375°F (190°C).
2. On a floured surface, roll out the chilled dough and press into a 9-inch pie dish. Crimp edges.
3. In a saucepan, combine butter, cream, and brown sugar. Heat until melted and smooth.
4. Remove from heat. Stir in chopped dates, dulce de leche, and pecans.
5. In a separate bowl, whisk eggs, vanilla, and salt. Temper the eggs with a little of the warm filling mixture, then combine fully.
6. Pour into the prepared crust.
7. Bake for 35–40 minutes, until the filling is set and slightly puffed.
8. Cool completely before topping.
9. From the whipped cream ingredients, whip until soft peaks form. Spread or pipe on cooled pie and top with Tajin Date Strips
*While Medjool dates are high in natural sugars, they are low on the glycemic index thanks to a balanced amount of soluble fiber. The complex carbohydrates found in Medjool dates are digested at a slower rate, making them a source of dietary fiber and releasing energy to the body over a longer period of time.
