Dough
Step 1
Whisk 1⅔ cups (208 g) all-purpose flour, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ¼ tsp. baking powder in a large bowl. Add 2 oz. chilled cream cheese, cut into 1″ pieces, and rub into dry ingredients with your fingers to incorporate (mixture will look very shaggy). Add 10 Tbsp. chilled unsalted butter, cut into ½”-thick slices, and toss to coat in flour mixture, then smash into smaller, flatter pieces (about dime-size). Make a well in the center; pour in ¼ cup ice water. Toss with a fork or your hands to distribute, then knead in bowl a couple times to bring dough together (some dry bits may remain).
Step 2
Turn dough out onto a surface lightly dusted with rice flour or all-purpose flour; dust top of dough and roll out to a ½”-thick rectangle. Fold in half, rotate 90°, and fold in half again. Roll out to a ½”-thick rectangle and repeat folding process, dusting with more flour as needed. Pat into a ½”-thick disk; wrap tightly in plastic. Chill at least 2 hours and, preferably, up to 12 hours.
Do Ahead: Dough can be made 1 month ahead. Double wrap in plastic and freeze instead of chilling. Thaw overnight in refrigerator before using.
Filling and assembly
Step 3
Let dough sit at room temperature 5 minutes. Roll out on a lightly floured surface into a 14″ round. Wrap around rolling pin and transfer to a standard 9″-diameter pie dish. Unfurl into dish, then lift edges and allow dough to slump down into dish. Trim overhang to 1½”. Fold overhang under and crimp as desired. Set on a rimmed baking sheet and prick bottom and sides of crust in several spots with a fork. Freeze at least 30 minutes and up to 2 hours.
Step 4
Place a rack in lower third of oven; preheat to 400°. Line crust with parchment paper and fill with pie weights or dried beans. Bake, tenting edges with foil if getting too dark, until edges are set and look dry, 20–25 minutes.
Step 5
Remove parchment paper and pie weights from crust and continue baking, pressing down on bottom and sides occasionally with a flat-bottomed measuring cup if puffing up, until bottom is golden and looks dry, 20–25 minutes. Transfer dish to a wire rack; let crust cool.
Step 6
Meanwhile, reduce oven temperature to 350° and bake 2½ cups coarsely chopped raw pecans on a rimmed baking sheet, tossing halfway through, until slightly darkened in color and fragrant, 12–16 minutes. Let cool on baking sheet.
Step 7
Combine 5 oz. dates, pitted if needed, chopped, and ½ cup boiling water in a food processor and let sit 10 minutes. Process until mostly smooth, about 1 minute. Add 4 large eggs, ¾ cup (packed; 150 g) dark brown sugar, ¼ cup bourbon, 4 Tbsp. unsalted butter, melted, 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, 1 Tbsp. vanilla bean paste or vanilla extract, and ¼ tsp. ground cinnamon and process until completely smooth, about 1 minute. Remove bowl from processor and stir pecans and remaining 7 oz. dates, pitted if needed, chopped, into purée; scrape filling into crust.
Step 8
Bake pie, rotating halfway through and tenting edges with foil if getting too dark, until filling looks dry in the center, is no longer shiny, and feels fairly firm when pressed, 45–55 minutes. Transfer pie to a wire rack and let cool, then chill 2 hours. Sprinkle top of pecan pie with flaky sea salt just before serving if desired.
Do Ahead: Pie can be baked 3 days ahead. Cover and keep chilled.
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