Date Custard Pie Recipes

DATE CUSTARD PIE

Steps:

• Cook dates with milk 20 minutes in double boiler; Strain, rub through sieve, and add eggs, salt and a few gratings of nutmeg.
• Line plate with Plain Pastry and build up a fluted rim; Pour filling into crust.
• Bake 10 minutes in hot oven (450F), then reduce heat to moderate (350F), and bake until firm when tested with silver knife.

CUSTARD PIE

Steps:

• In medium bowl, mix flour and 1/2 teaspoon salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
• Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap flattened round of pastry in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
• Heat oven to 425°F. Roll pastry on lightly floured surface, using floured rolling pin, into circle 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths and place in pie plate; unfold pastry and ease into plate, pressing firmly against bottom and side and being careful not to stretch pastry, which will cause it to shrink when baked. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with edge of plate; flute.
• Carefully line pastry with a double thickness of foil, gently pressing foil to bottom and side of pastry. Let foil extend over edge to prevent excessive browning. Bake 10 minutes; carefully remove foil. Bake 2 to 4 minutes longer or until pastry just begins to brown and has become set. If crust bubbles, gently push bubbles down with back of spoon.
• Reduce oven temperature to 400°F. In medium bowl, beat eggs slightly with wire whisk. Add sugar, 1/4 teaspoon salt, the nutmeg and vanilla; mix well. Gradually blend in hot milk. Pour filling into hot crust (to prevent spilling the filling, place pie plate on oven rack before pouring filling into crust).
• Cover edge of pie crust with pie crust shield ring or 2- to 3-inch strip of foil to prevent excessive browning; remove shield or foil during last 15 minutes of baking. Bake 25 to 30 minutes or until knife inserted halfway between center and edge comes out clean. Cool on cooling rack 1 hour. Serve slightly warm or cold. Store loosely covered in refrigerator.

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.

SOUR CREAM DATE PIE

Steps:

• Combine sour cream, sugar, salt, nutmeg, eggs, and brandy.
• Beat until smooth.
• Add the dates and nuts and blend well.
• Pour into pie shell.
• Bake in a 425 degree F.
• oven for 10 minutes, then reduce heat to 325 degrees F.
• and continue baking for 25 minutes, or until firm.

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.