Angelle's Dates and Cream Pie
7 ounces \Honey Graham Crackers\
1/3 cup finely chopped pecans
4 tablespoons melted unsalted butter
1/2 teaspoon salt
10 ounces whole pitted dry dates (recommended: Sunsweet)
2 tablespoons unsalted butter
Dash salt
2 tablespoons crushed pineapple
2 tablespoons heavy cream
1 (16-ounce) container sour cream
1/2 cup white granulated sugar
1 tablespoon vanilla extract
1 cup heavy whipping cream
1 teaspoon vanilla extract
3 tablespoons confectioners' sugar
4 to 5 dates, sliced
1/4 cup granulated sugar
1/4 cup roasted chopped pecans
Instructions:
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.
