Best 5 Dates And Cream Pie Recipes

DATE PIE

Steps:

• preheat oven to 350 grease and flour a 9" pie dish with the butter and 1 tsp flour combine sugar, 3 tbsp flour and baking powder in a small dish, set aside put dates and remaining flour in a small bowl, stirring to coat.
• add walnuts, set aside in a medium bowl add eggs and beat well stir in date mixture, stir in flour/sugar mixture until well combined pour into prepared pie dish and bake 30-35 minutes until a toothpick inserted in center comes out clean serve warm or at room temperature.

CREAMY RAISIN DATE PIE

Steps:

• Heat oven to 400 degrees.
• In a small bowl combine raisins,dates,brandy and water.
• Microwave on high for 1 minute to soften the raisins.
• In a large bowl, whisk together sour cream,sugar, eggs,vanilla extract,salt, nutmeg and cornstarch.
• Add the raisin date mixture and stir to combine.
• Pour into the graham cracker piecrust.
• Bake in your oven at 400 degrees for 10 minutes.
• Reduce oven temperature to 350 degrees and bake for another 30 minutes or until center is set.
• Remove pie to wire rack if you have one.
• Let cool.
• Serve warm.

DATES AND CREAM PIE

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.

ANGELLE'S DATES AND CREAM PIE

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.

DATE ICE CREAM (BUZA 'ALA-TAMR)

Steps:

• Whisk the cornstarch into 1/4 cup (60 ml) of the milk in a small mixing bowl and have at hand. Put the remaining 3 3/4 (940 ml) milk and sugar in a medium pot and place over medium heat. Slowly add the cornstarch/milk mixture (see Note), whisking all the time. Bring to a boil, still whisking. Let bubble for about 10 minutes while still whisking. Take off the heat and add the rose water and cardamom. Cover with a clean kitchen towel and let cool.
• Put the dates in a food processor. Add the thickened milk and process until the mixture is creamy. Transfer to a large measuring cup with a 2-quart (2-liter) capacity and whisk in the cream. Cover with plastic wrap and refrigerate until well chilled.
• Churn the mixture in an ice cream maker following the manufacturer's instructions. Serve garnished with slivered or coarsely crushed pistachios.