Recipe courtesy of Christine Fiedorowicz
Total:
1 hr 40 min
Active:
20 min
Yield:
1 pie
Level:
Intermediate

Ingredients

Crust:
Date Layer:
Cream Layer:
Whipped Cream Topping:
Garnish:

Directions

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.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

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