Best Dates And Cream Pie Recipes

Angelle's Dates and Cream Pie image

Provided by Food Network

Categories dessert

Time 1h40m

Yield 1 pie

Number Of Ingredients 18

7 ounces "Honey Graham Crackers"
1/3 cup finely chopped pecans
4 tablespoons melted unsalted butter
1/2 teaspoon salt
10 ounces whole pitted dry dates (recommended: Sunsweet)
2 tablespoons unsalted butter
Dash salt
2 tablespoons crushed pineapple
2 tablespoons heavy cream
1 (16-ounce) container sour cream
1/2 cup white granulated sugar
1 tablespoon vanilla extract
1 cup heavy whipping cream
1 teaspoon vanilla extract
3 tablespoons confectioners' sugar
4 to 5 dates, sliced
1/4 cup granulated sugar
1/4 cup roasted chopped pecans

Steps:

Crust Preparation: Preheat oven to 350 degrees F
Process graham crackers in food processor until fine crumbs. Put in bowl and mix in chopped pecans, butter and salt. Pat into 9-inch pie pan. Pre-bake crust on bottom third rack of oven for 12 minutes
Date layer preparation: Coarsely chop dates, then saute dates in butter for several minutes until caramelized; sprinkle with salt. In food processor, pulse pineapple and 2 tablespoons heavy cream
Add dates and process again until chunky.
Cream Layer preparation: Mix sour cream, sugar and vanilla until well incorporated.
Assembly: Spread Date mixture evenly over pre-baked crust. Spread cream layer evenly over date mixture. Bake in middle of oven for 25 minutes at 350 degrees F until filling jiggles only slightly in the middle. Cool immediately in refrigerator or on dry ice at least 40 minutes until filling has cooled down and set.
Whipped Cream preparation: Whip cream, vanilla and sugar until semi-firm peaks form.
Topping/Garnish preparation: Spread a 1/4-inch layer of whipped cream over top of pie. Slice dates and roll in sugar. Garnish pie with sliced dates, chopped roasted pecans, and pipe remaining whipped cream decoratively.

DATES AND CREAM PIE image

Categories Fruit Bake

Yield 1 Pie

Number Of Ingredients 23

Crust
7 oz Honey Graham Crackers
1/3 Cup Finely Chopped Pecans
4 TBsp Melted Unsalted Butter
1/2 tsp Salt
Date Layer
10 oz Whole Pitted Dry Dates (Recommended Sunsweet
2 TBsp Unsalted Butter
Dash of Salt
2 TBsp Crushed Pineapple
2 TBsp Heavy Cream
Cream Layer
1-16 oz Container Sour Cream
1/2 Cup Granulated White Sugar
1 TBsp Vanilla Extract
Whipped Cream Topping
1 Cup Heavy Cream
1 tsp Vanilla Extract
3 TBsp Powdered Sugar
Garnish
4-5 Dates Sliced
1/4 Granulated White Sugar
1/4 Cup Roasted Chopped Pecans

Steps:

Crust Process graham crackers in food processor unti fine crumbs. Put in bowl and mix in chopped pecans, butter and salt. Press into 9 inch pie pan. Pre-bake crust on bottom rack of oven for 12 minutes. Date Layer Coarsely chop dates, then saute in butter for several minutes until caramelized; sprinkle with salt. In food processor, pulse pineapple and 2 TBsp of heavy cream. Add the dates and process again until chunky. Cream Layer Mix sour cream, sugar and vanilla until will incorporated Assembly Spread date mixture evenly over pre-baked crust. Spread cream layer evenly over date mixture. Bake in middle of oven for 25 minutes until filly jiggles only slightly in the middle. Cool immediately in refrigerator at least 40 minutes until filling has cooled and set. Whip cream, vanilla and sugar until semi-firm peaks form. Spread a 1/4 inch layer of whipped cream over top of pie. Slice dates and roll in sugar. Garnish pie with sliced dates and toasted pecans. Pipe remaining whipped cream decoratively.