Ingredients Jump to Instructions ↓

  1. 7 ounces " Honey Graham Crackers"

  2. 1/3 cup finely chopped pecans

  3. 4 tablespoons melted unsalted butter

  4. 1/2 teaspoon salt

  5. 10 ounces whole pitted dry dates (recommended: Sunsweet)

  6. 2 tablespoons unsalted butter Dash salt

  7. 2 tablespoons crushed pineapple

  8. 2 tablespoons heavy cream

  9. 1 (16-ounce) container sour cream

  10. 1/2 cup white granulated sugar

  11. 1 tablespoon vanilla extract

  12. 1 cup heavy whipping cream

  13. 1 teaspoon vanilla extract

  14. 3 tablespoons confectioners' sugar

  15. 4 to 5 dates, sliced

  16. 1/4 cup granulated sugar

  17. 1/4 cup roasted chopped pecans

Instructions Jump to Ingredients ↑

  1. 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 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. Mix sour cream , sugar and vanilla until well incorporated. 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. Whip cream, vanilla and sugar until semi-firm peaks form. 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.


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