Angelle's dates and cream pie

  • Preparation Time20 mins
  • Cooking Time40 mins
  • DifficultyMedium

For the crust

200g "honey graham crackers"
35g finely chopped pecans
60g melted unsalted butter
1/2 tsp salt

For the date layer

285g whole pitted dry dates (recommended: sunsweet)
30g unsalted butter
25g crushed pineapple
30ml double cream

For the cream layer

450g container sour cream
100g caster sugar
1 tbsp vanilla essence

For the whipped cream topping

240ml double cream
1 tsp vanilla essence
25g icing sugar

For the garnish

4 to 5 dates, sliced
50g caster sugar
25g roasted chopped pecans
1) Preheat oven to 160C/Gas 4.

2) Process graham crackers in food processor until fine crumbs. Put in bowl and mix in chopped pecans, butter and salt. Pat into 23cm pie pan. Pre-bake crust on bottom third rack of oven for 12 mins.

2) For the date layer: Coarsely chop dates, then saute dates in butter for several minutes until caramelised; sprinkle with salt. In food processor, pulse pineapple and 30ml double cream. Add dates and process again until chunky.

3) For the cream: Mix sour cream, sugar and vanilla until well incorporated.

4) Spread date mixture evenly over pre-baked crust. Spread cream layer evenly over date mixture. Bake in middle of oven for 25 mins at 160C/Gas 4 until filling jiggles only slightly in the middle. Cool immediately in refrigerator or on dry ice at least 40 mins until filling has cooled down and set.

5) For the topping: Whip cream, vanilla and sugar until semi-firm peaks form. Spread a 0.5cm 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.

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