Angelle's Dates And Cream Pie
Serves: 4
Weldon Lockman
1 January 1970
Based on User reviews:
47
Spice
55
Sweetness
49
Sourness
35
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 cup
Pecan (finely chopped)2 tbsps
Unsalted Butter2 tbsps
Crushed Pineapple2 tbsps
Heavy Cream1 cup
White Granulated Sugar1 tsp
Vanilla Extract1 cup
Heavy Whipping Cream3 tbsps
Sugar (confectioners')1 cup
Granulated SugarDirections:
1
Crust Preparation: Preheat oven to 350 degrees F Process graham crackers in food processor until fine crumbs
2
Put in bowl and mix in chopped pecans, butter and salt
3
Pat into 9-inch pie pan
4
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
5
In food processor, pulse pineapple and 2 tablespoons heavy cream Add dates and process again until chunky
6
Cream Layer preparation: Mix sour cream, sugar and vanilla until well incorporated
7
Assembly: Spread Date mixture evenly over pre-baked crust
8
Spread cream layer evenly over date mixture
9
Bake in middle of oven for 25 minutes at 350 degrees F until filling jiggles only slightly in the middle
10
Cool immediately in refrigerator or on dry ice at least 40 minutes until filling has cooled down and set
11
Whipped Cream preparation: Whip cream, vanilla and sugar until semi-firm peaks form
12
Topping/Garnish preparation: Spread a 1/4-inch layer of whipped cream over top of pie
13
Slice dates and roll in sugar
14
Garnish pie with sliced dates, chopped roasted pecans, and pipe remaining whipped cream decoratively