And Date Pie Recipes

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OATMEAL-DATE-COCONUT PIE



Oatmeal-Date-Coconut Pie image

With the right flavors of coconut, dates and oats combining forces, this old-fashioned pie isn't going out of style any time soon.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 4h10m

Yield 10

Number Of Ingredients 15

1 1/4 cups Gold Medal™ all-purpose flour
3 teaspoons granulated sugar
1/4 teaspoon salt
3/4 cup cold butter or margarine, cut into pieces
1/3 cup cold water
3/4 cup light corn syrup
3/4 cup packed brown sugar
1/2 cup butter or margarine, melted
2 teaspoons vanilla
3 eggs
2/3 cup old-fashioned oats
1/2 cup chopped pitted dates
1/2 cup flaked coconut
1 cup whipping cream, whipped
1/2 cup chopped pecans, toasted

Steps:

  • In medium bowl, mix 1 1/4 cups of the flour, the granulated sugar and salt. Cut in 3/4 cup butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all water is absorbed and dough sticks together. On lightly floured surface, shape dough into a ball. Flatten to 1/2-inch thickness, rounding and smoothing edges. Wrap in plastic wrap; refrigerate 1 hour.
  • Heat oven to 350°F. Roll dough, using floured rolling pin, into 12-inch round on lightly floured surface. Fold pastry into quarters and place in 9-inch glass pie plate. Unfold pastry and ease into plate, pressing firmly against bottom and side and being careful not to stretch pastry; flute edges.
  • In large bowl, mix corn syrup, brown sugar, 1/2 cup butter, the vanilla and eggs. Stir in oats, dates and coconut. Pour filling into crustlined plate.
  • Bake 45 minutes or until set. Cool completely on cooling rack, about 2 hours. Garnish with whipped cream and toasted pecans.

Nutrition Facts : Calories 619, Carbohydrate 66 g, Fat 7 1/2, Fiber 2 g, Protein 6 g, SaturatedFat 22 g, ServingSize 1 Serving, Sodium 325 mg

DATE PIE



date pie image

Make and share this date pie recipe from Food.com.

Provided by chia2160

Categories     Pie

Time 45m

Yield 1 pie

Number Of Ingredients 7

1 teaspoon butter
5 tablespoons flour
1 cup sugar
2 teaspoons baking powder
1 cup pitted dates
1 cup walnuts, chopped
2 eggs

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.

DATE CREAM PIE



Date Cream Pie image

This date pie is an excellent alternative to a raisin pie. The filling is cooked on the stovetop and then it is used to fill a baked pie shell.

Provided by Diana Rattray

Categories     Dessert     Pie

Time 25m

Number Of Ingredients 11

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

Steps:

  • Gather the ingredients.
  • 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.
  • Gather the ingredients.
  • 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.
  • Serve and enjoy.

Nutrition Facts : Calories 541 kcal, Carbohydrate 82 g, Cholesterol 59 mg, Fiber 6 g, Protein 7 g, SaturatedFat 11 g, Sodium 244 mg, Sugar 54 g, Fat 23 g, ServingSize 1 pie (8 servings), UnsaturatedFat 0 g

ANGELLE'S DATES AND CREAM PIE



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.

CREAMY RAISIN DATE PIE



Creamy Raisin Date Pie image

Make and share this Creamy Raisin Date Pie recipe from Food.com.

Provided by Mary in LA.

Categories     Dessert

Time 55m

Yield 8 serving(s)

Number Of Ingredients 12

1/4 cup chopped dates
1/4 cup seedless raisin
2 tablespoons brandy (optional)
2 tablespoons water
3/4 cup sugar
3 large eggs
2 tablespoons cornstarch
1 tablespoon vanilla extract
1 1/2 cups sour cream
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1 (6 ounce) package prepared graham cracker crusts

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.

Nutrition Facts : Calories 339.2, Fat 16.2, SaturatedFat 7.3, Cholesterol 98.3, Sodium 244.2, Carbohydrate 44.4, Fiber 1, Sugar 33.5, Protein 4.9

DATE PECAN PIE



Date Pecan Pie image

At our house, we call this "oh-so-good pie." It's rather like a traditional Southern pecan pie without being overly sweet.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 6-8 servings.

Number Of Ingredients 10

Pastry for single-crust pie (9 inches)
1/2 cup butter, cubed
1 cup sugar
2-1/2 teaspoons vinegar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
4 eggs, lightly beaten
1 cup finely chopped dates
1/2 cup chopped pecans
1 cup heavy whipping cream, whipped

Steps:

  • Line a 9-in. pie plate with pastry; trim and flute edges. Line pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack., In a small saucepan, melt butter. Remove from the heat; whisk in the sugar, vinegar, cinnamon and nutmeg. Stir in the eggs, dates and pecans. Pour into crust. , Bake at 375° for 35-40 minutes or until set. Cool on a wire rack. Serve with whipped cream. Refrigerate leftovers.

Nutrition Facts :

DATE-PECAN PIE



Date-Pecan Pie image

Pureed dates add complexity to the sticky-sweet filling for this otherwise traditional pecan pie.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 7h

Yield Serves 8 to 10

Number Of Ingredients 10

Unbleached all-purpose flour, for dusting
1/2 recipe Test Kitchen's Favorite Pate Brisee
2 1/2 cups whole pecans
8 ounces Medjool dates, pitted
1 tablespoon pure vanilla extract
3 large eggs
3/4 cup light corn syrup
3/4 cup packed light-brown sugar
4 tablespoons unsalted butter, melted
1 teaspoon kosher salt

Steps:

  • On a lightly floured piece of parchment, roll out dough into a 13-inch round, about 1/8 inch thick. Fit into a 9-inch pie dish. Using kitchen shears, trim to a 1-inch overhang; fold under. Crimp edges or decorate as desired. Lightly prick bottom of dough with a fork. Refrigerate 30 minutes.
  • Preheat oven to 375 degrees with a rack in lower third. Line dough with parchment; fill with dried beans or rice. Bake until edges begin to turn golden, 20 to 25 minutes. Remove beans or rice and parchment; bake until bottom and sides are golden brown, about 20 minutes more. Transfer to a wire rack; let cool completely. (Crust can be made up to a day in advance and covered tightly in foil.)
  • Reduce oven temperature to 350 degrees. Spread pecans on a rimmed baking sheet and toast until golden and fragrant, 10 to 12 minutes. Let cool completely. Reserve 1 cup for topping; coarsely chop remaining 1 1/2 cups.
  • In a small saucepan, bring dates, 1/2 cup water, and vanilla to a simmer over medium-high heat. Reduce heat to low; cook until almost all of liquid is absorbed, 7 to 9 minutes. Transfer dates and remaining liquid to a food processor; puree until smooth.
  • In a large bowl, whisk together eggs, 3/4 cup date puree (reserve remainder for another use), corn syrup, brown sugar, butter, and salt until smooth; stir in chopped pecans. Pour filling into crust; arrange reserved whole pecans over top. Place a foil-lined baking sheet below rack, then place pie dish directly on rack; bake until filling wobbles slightly in center when gently shaken, 50 minutes to 1 hour. (If crust is getting too dark, cover with a foil ring.) Transfer to wire rack; let cool completely, at least 4 hours. Serve room temperature.

BRANDIED DATE AND WALNUT PIE



Brandied Date and Walnut Pie image

Categories     Egg     Nut     Dessert     Bake     Thanksgiving     Fall     Bon Appétit

Yield Serves 8 to 10

Number Of Ingredients 11

1 Easy Pastry Dough disk
1 1/3 cups small pieces pitted dates
1/4 cup brandy
1/2 cup (packed) golden brown sugar
1/4 cup (1/2 stick) unsalted butter, melted
3/4 teaspoon ground nutmeg
1/2 teaspoon salt
2/3 cup dark corn syrup
4 large eggs
1 2/3 cups walnut pieces (about 6 ounces)
Whipped cream

Steps:

  • Preheat oven to 375°F. Roll out dough on floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish. Fold edge under; crimp. Pierce crust all over with fork. Freeze 10 minutes. Line with foil; fill with dried beans or pie weights.
  • Bake crust until sides are set, about 15 minutes. Remove foil and beans. Bake until bottom begins to color, piercing with toothpick if crust bubbles, about 10 minutes longer. Cool on rack 10 minutes.
  • Meanwhile, stir dates and brandy in small bowl to blend. Mix brown sugar, butter, nutmeg and salt in medium bowl until paste forms. Whisk in corn syrup, then 3 eggs. Add nuts and date mixture. Beat 1 egg to blend in small bowl for glaze.
  • Brush inside of crust with some of glaze. Pour filling into crust. Bake 15 minutes. Cover edges of crust with foil. Continue to bake pie until filling is puffed and set in center, about 20 minutes. Transfer pie to rack; cool. (Can be prepared 1 day ahead. Let stand at room temperature.)
  • Serve pie with whipped cream.

DATE SOUR CREAM PIE



Date Sour Cream Pie image

A wonderful blend of dates, sour cream and meringue!

Provided by EARTHYMOM

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Meringue Pie Recipes

Time 50m

Yield 8

Number Of Ingredients 12

1 ½ cups sour cream
¾ cup white sugar
3 tablespoons cornstarch
3 egg yolks
1 teaspoon ground cinnamon
1 cup chopped dates
½ teaspoon vanilla extract
½ cup walnuts
1 (9 inch) pie shell, baked
3 egg whites
¼ teaspoon cream of tartar
6 tablespoons white sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • To Make Filling: Combine sour cream, 3/4 cup sugar, cornstarch, yolks and cinnamon in a heavy saucepan; cook until thick, stirring continously. Stir in dates, then remove from heat and let stand for 15 minutes, or until dates are softened. Add vanilla and walnuts to mixture; pour into pie shell.
  • To Make Meringue: In a large glass or metal mixing bowl, beat egg whites and cream of tartar until foamy. Gradually add remaining sugar, continuing to beat until whites form stiff peaks. Spread meringue over pie, covering completely. Bake in preheated oven for 10 minutes, or until meringue is lightly browned.

Nutrition Facts : Calories 421.9 calories, Carbohydrate 56 g, Cholesterol 95.8 mg, Fat 20.8 g, Fiber 2.3 g, Protein 6 g, SaturatedFat 8.4 g, Sodium 149.4 mg, Sugar 40.8 g

DATE-AND-APPLE PIE



Date-and-Apple Pie image

Provided by Molly O'Neill

Categories     dessert

Time 1h15m

Yield 1 pie

Number Of Ingredients 6

Dough for 1 pie crust (see recipe)
1/2 cup sugar
1 teaspoon cinnamon
1 1/2 cups dates, pitted and chopped
1 1/2 cups Granny Smith apples, peeled, cored and chopped
Crumble Topping (see recipe)

Steps:

  • Preheat the oven to 350 degrees. Roll the dough out to a disk 11 inches in diameter and ease it into a 9-inch pie pan. Trim the edges.
  • Sprinkle the sugar, cinnamon and 2 tablespoons of water over the dates and apples, and mix well. Transfer to the pie pan. Top with 1 cup of the crumb recipe. Bake until the filling bubbles, about 60 minutes.

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