This date pie is made with a simple cooked date filling and whipped cream topping. If you don't care for raisin pie, try this amazing date pie.
Use a basic food processor pastry, a baked frozen or refrigerated pastry crust, or a graham cracker crust may be used as well.
- 1 pound dates (pitted)
- 1 cup milk
- 1/2 cup sugar
- 1/8 teaspoon salt
- 1 tablespoon flour
- 1 large egg (well beaten)
- 1 9-inch pastry shell (baked)
- For the Topping:
- 1 cup whipping cream
- 2 tablespoons powdered sugar (sifted)
- 1/2 teaspoon vanilla extract
- Cut the dates into quarters.
- Transfer the cut-up dates to a medium saucepan. Cover the dates with water and place the pan over medium heat.
- Bring to a boil, reduce the heat to low, and cover the pan. Simmer until the dates are very tender.
- In a bowl, combine the milk, sugar, salt, and flour; add to date mixture and then add beaten egg.
- Cook the mixture until thickened, stirring constantly. Remove from the heat and set on a rack to cool completely.
- Pour the cooled filling into the baked pastry shell. When the filling is firm, cover with the whipped cream.
Whipped Cream Topping:
In a mixing bowl with an electric mixer, beat the whipping cream until soft. Beat in the sifted confectioners' sugar and vanilla extract and continue beating until stiff. Spread over the cooled pie filling.
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|Nutritional Guidelines (per serving)|
|Total Fat||20 g|
|Saturated Fat||6 g|
|Unsaturated Fat||5 g|
|Dietary Fiber||4 g|