Angelle's Dates and Cream Pie

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.