Angelle's dates and cream pie

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Ingredients

  • For the crust:

  • 200g "honey graham cheese biscuit"
  • 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

Use imperial measurements

Method

How to make Angelle's dates and cream pie

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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