DATE CREAM PIE
Steps:
- Gather the ingredients.
- Cut the dates into quarters.
- Transfer the cut-up dates to a medium saucepan. Cover the dates with water and place the pan over medium heat.
- Bring to a boil, reduce the heat to low, and cover the pan. Simmer until the dates are very tender.
- In a bowl, combine the milk, sugar, salt, and flour; add to date mixture and then add beaten egg.
- Cook the mixture until thickened, stirring constantly. Remove from the heat and set on a rack to cool completely.
- Pour the cooled filling into the baked pastry shell . When the filling is firm, cover with the whipped cream.
- Gather the ingredients.
- In a mixing bowl with an electric mixer, beat the whipping cream until soft.
- Beat in the sifted confectioners' sugar and vanilla extract and continue beating until stiff.
- Spread over the cooled pie filling.
- Serve and enjoy.
Nutrition Facts : Calories 541 kcal, Carbohydrate 82 g, Cholesterol 59 mg, Fiber 6 g, Protein 7 g, SaturatedFat 11 g, Sodium 244 mg, Sugar 54 g, Fat 23 g, ServingSize 1 pie (8 servings), UnsaturatedFat 0 g
GRANDMA'S SOUR CREAM RAISIN PIE
The aroma of this pie baking in my farm kitchen oven reminds me of my dear grandma who made this pretty pie for special occasions. -Beverly Medalen, Willow City, North Dakota
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a small saucepan, place raisins and enough water to cover; bring to a boil. Remove from the heat; set aside. , In a large saucepan, combine the sugar, cornstarch, salt, cloves and cinnamon. Stir in sour cream and milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat., Drain raisins, reserving 1/2 cup liquid. Gently stir liquid into filling. Add raisins, and nuts if desired. Pour into pie shell. , For meringue, in a small bowl, beat egg whites and salt on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread over hot filling, sealing edge to crust. , Bake at 350° for 15 minutes or until golden brown. Cool on a wire rack for 1 hour; refrigerate for 1-2 hours before serving. Refrigerate leftovers.
Nutrition Facts : Calories 381 calories, Fat 15g fat (7g saturated fat), Cholesterol 82mg cholesterol, Sodium 253mg sodium, Carbohydrate 58g carbohydrate (40g sugars, Fiber 1g fiber), Protein 5g protein.
ANGELLE'S DATES AND CREAM PIE
Steps:
- 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.
SOUR CREAM DATE PIE
Make and share this Sour Cream Date Pie recipe from Food.com.
Provided by BubbasMom Wetmore
Categories Pie
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine sour cream, sugar, salt, nutmeg, eggs, and brandy.
- Beat until smooth.
- Add the dates and nuts and blend well.
- Pour into pie shell.
- Bake in a 425 degree F.
- oven for 10 minutes, then reduce heat to 325 degrees F.
- and continue baking for 25 minutes, or until firm.
Nutrition Facts : Calories 504.3, Fat 24.6, SaturatedFat 8.6, Cholesterol 87.4, Sodium 295.8, Carbohydrate 65.9, Fiber 4.4, Sugar 46.1, Protein 7.7
SOUR CREAM APPLE PIE
Provided by Food Network Kitchen
Categories dessert
Time 3h50m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Make the crust: Pulse the flour, sugar and salt in a food processor. Add the shortening and pulse until the mixture looks like cornmeal. Add the butter and pulse until it is in pea-size pieces. Add the vinegar and 5 to 6 tablespoons ice water; pulse until the dough just starts forming a ball. Divide between two pieces of plastic wrap. Shape each into a disk and wrap. Refrigerate until firm, at least 1 hour or overnight.
- Make the filling: Peel the apples and slice 1/4 inch thick; toss with 2/3 cup sugar, the lemon juice and salt in a large bowl. Melt 2 tablespoons butter in a large skillet over medium-high heat. Add half of the apples; cook, stirring, until slightly softened, 5 minutes. Sprinkle with 1 tablespoon flour. Cook, stirring, until the juices thicken, about 1 minute. Transfer to a separate large bowl. Repeat with the remaining butter, apples and flour; add to the bowl with the cooked apples. Gently fold in the sour cream and vanilla paste. Let cool completely.
- Roll out 1 disk of dough into a 12-inch round on a lightly floured surface. Ease into a 9 1/2 -inch deep-dish pie plate. Add the filling, slightly mounding it in the center. Refrigerate until ready to bake.
- Put a baking sheet on the lowest oven rack and preheat to 425 degrees F for 30 minutes. Meanwhile, roll out the remaining disk of dough into a 12-inch round on a floured surface. Lay the dough over the filling and press the crusts together around the edge; fold the overhanging dough under itself. Crimp with your fingers or a fork. Refrigerate until firm, 30 minutes.
- Combine the remaining 2 tablespoons sugar and the apple pie spice. Brush the top crust with the beaten egg and sprinkle with the spiced sugar. Make a few slits in the crust with a knife to let steam escape. Transfer the pie to the hot baking sheet and bake 15 minutes. Reduce the oven temperature to 375 degrees F and continue baking until the crust is golden and the filling is bubbling, rotating the pie as needed, 1 hour 15 minutes. (Tent with foil if the crust browns too quickly.) Transfer to a rack and let cool completely.
PEACH-BERRY SOUR CREAM PIE
Sour cream makes for a delicious tangy custard, loaded with chunks of peaches and fresh berries in this quick and simple summer pie.
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350˚ F. Whisk the sour cream with the heavy cream, eggs, sugar, lemon juice, vanilla and salt in a bowl, then whisk in the flour.
- Spread the peaches and berries in the graham cracker crust and pour in the sour cream mixture.
- Bake until set but the center still jiggles slightly, 40 to 50 minutes. Let cool.
SOUR CREAM LEMON PIE
This pie is a favorite at our family gatherings. Top each slice with a dollop of whipped cream if you like. 1/4 of a cup of cornstarch may substituted for the flour.
Provided by Michelle Davis
Categories Desserts Pies Custard and Cream Pie Recipes Lemon Pie Recipes
Time 11h
Yield 8
Number Of Ingredients 10
Steps:
- In a saucepan, combine sugar, flour, and salt. Gradually stir in milk. Cook and stir on medium heat until thickened and bubbly. Reduce heat, and cook and stir 2 more minutes. Remove from heat.
- Beat yolks slightly. Gradually stir 1 cup of mix into yolks. Return yolk mixture to saucepan, and bring to gentle boil. Cook and stir 2 more minutes. Remove from heat, and stir in butter, peel, and juice. Fold in sour cream.
- Pour filling into baked pie shell, and cool. Top with whipped cream if desired.
Nutrition Facts : Calories 340.1 calories, Carbohydrate 43.2 g, Cholesterol 103.3 mg, Fat 16.9 g, Fiber 0.4 g, Protein 5 g, SaturatedFat 8.6 g, Sodium 324 mg, Sugar 28.8 g
DATE PIE
Make and share this date pie recipe from Food.com.
Provided by chia2160
Categories Pie
Time 45m
Yield 1 pie
Number Of Ingredients 7
Steps:
- preheat oven to 350 grease and flour a 9" pie dish with the butter and 1 tsp flour combine sugar, 3 tbsp flour and baking powder in a small dish, set aside put dates and remaining flour in a small bowl, stirring to coat.
- add walnuts, set aside in a medium bowl add eggs and beat well stir in date mixture, stir in flour/sugar mixture until well combined pour into prepared pie dish and bake 30-35 minutes until a toothpick inserted in center comes out clean serve warm or at room temperature.
CREAMY RAISIN DATE PIE
Make and share this Creamy Raisin Date Pie recipe from Food.com.
Provided by Mary in LA.
Categories Dessert
Time 55m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 400 degrees.
- In a small bowl combine raisins,dates,brandy and water.
- Microwave on high for 1 minute to soften the raisins.
- In a large bowl, whisk together sour cream,sugar, eggs,vanilla extract,salt, nutmeg and cornstarch.
- Add the raisin date mixture and stir to combine.
- Pour into the graham cracker piecrust.
- Bake in your oven at 400 degrees for 10 minutes.
- Reduce oven temperature to 350 degrees and bake for another 30 minutes or until center is set.
- Remove pie to wire rack if you have one.
- Let cool.
- Serve warm.
Nutrition Facts : Calories 339.2, Fat 16.2, SaturatedFat 7.3, Cholesterol 98.3, Sodium 244.2, Carbohydrate 44.4, Fiber 1, Sugar 33.5, Protein 4.9
SOUR CREAM PIE
A twist on a traditional favorite. The dried cranberries add color and make it perfect for a holiday table.
Provided by Susie D
Categories Pie
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees.
- Beat eggs until light & fluffy.
- Add sugar, flour, almond extract. Mix well.
- Fold in sour cream & craisins.
- Pour into pie shell.
- Place on baking sheet & put into oven. Bake at 450 degrees for 10 minutes. Reduce oven temp to 350 degrees and bake for 25 minutes. Pie should be lightly browned and set in the middle. It will still "jiggle" slightly and will firm as it cools.
- Cool, cut into wedges, and serve with a dollop of whipped cream.
- Note: I have also subbed dried apricots (finely diced)for the craisins and added 1/4 teaspoon of nutmeg for a different pie.
SOUR CREAM-LEMON PIE
I first tasted this pie at a local restaurant and hunted around until I found a similar recipe-now it's my husband's favorite. -Martha Sorensen, Fallon, Nevada
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack., In a large heavy saucepan, mix sugar and cornstarch. Whisk in milk and lemon juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat. , In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to the pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in butter and lemon zest. Cool without stirring., Stir in sour cream. Add filling to crust. Top with whipped cream. Store in the refrigerator.
Nutrition Facts : Calories 437 calories, Fat 26g fat (15g saturated fat), Cholesterol 145mg cholesterol, Sodium 197mg sodium, Carbohydrate 46g carbohydrate (29g sugars, Fiber 0 fiber), Protein 4g protein.
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