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Date Cream Pie Recipe

Date Cream Pie Recipe

Learn how to make the best homemade Date Cream Pie with this easy baking recipe! Sweet, caramelized dates combine with creamy custard in a buttery homemade crust, topped with freshly whipped cream. The perfect balance of rich flavor and silky texture makes this traditional dessert a guaranteed crowd-pleaser.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
40 mins
Serves:
1 pie (8 slices)
An overhead shot of a perfectly sliced date cream pie on a vintage milk glass cake stand, revealing its three distinct layers - the golden-brown flaky crust, rich amber-colored date filling, and pillowy whipped cream topping dusted with cinnamon. The natural light streaming through a nearby window highlights the glossy surface of the filling and creates gentle shadows that emphasize the pie's texture. Scattered dates and cinnamon sticks artfully arranged alongside the pie provide context and color contrast, while a silver dessert fork rests on a cream linen napkin, suggesting the imminent pleasure of the first bite.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the crust:</li><li class="ingredients-single-item">200g all-purpose flour</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">2 tbsp granulated sugar</li><li class="ingredients-single-item">115g cold unsalted butter, cubed</li><li class="ingredients-single-item">4-6 tbsp ice-cold water</li><li class="ingredients-single-item">For the date filling:</li><li class="ingredients-single-item">300g pitted dates, chopped</li><li class="ingredients-single-item">250ml water</li><li class="ingredients-single-item">50g brown sugar</li><li class="ingredients-single-item">1/2 tsp cinnamon</li><li class="ingredients-single-item">1/4 tsp nutmeg</li><li class="ingredients-single-item">Pinch of salt</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">For the cream layer:</li><li class="ingredients-single-item">250ml heavy cream</li><li class="ingredients-single-item">60g powdered sugar</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">For garnish:</li><li class="ingredients-single-item">1/2 tsp ground cinnamon</li><li class="ingredients-single-item">2 tbsp chopped toasted walnuts (optional)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Food processor (optional for crust)</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pie weights or dried beans</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin with the pie crust. In a large bowl, whisk together the flour, salt, and sugar. Add the cold cubed butter and use a pastry cutter or your fingertips to work it into the flour until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter remaining (these butter pockets will create flaky layers in your crust).</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Drizzle in 4 tablespoons of ice-cold water and stir with a fork until the dough begins to come together. Add more water, 1 tablespoon at a time, only if needed. The dough should hold together when squeezed but shouldn't feel wet or sticky. Working quickly to keep the butter cold, form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>While the dough chills, prepare the date filling. Combine the chopped dates, water, brown sugar, cinnamon, nutmeg, and salt in a medium saucepan. Bring to a simmer over medium heat and cook, stirring occasionally, for about 10-12 minutes until the dates have softened completely and the mixture has thickened to a spreadable consistency. Remove from heat and stir in the vanilla extract. Allow to cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Preheat your oven to 190°C (375°F). On a lightly floured surface, roll out your chilled dough to about 3mm (⅛-inch) thickness and about 30cm (12 inches) in diameter. Carefully transfer to your pie dish, gently pressing it into the corners without stretching the dough (stretching leads to shrinkage during baking). Trim the excess, leaving a 2cm (¾-inch) overhang, then fold and crimp the edges.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Line the pie crust with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes, then remove the weights and parchment and continue baking for another 10-12 minutes until the crust is golden brown. The blind baking ensures your crust will be fully cooked and crisp, not soggy. Cool completely on a wire rack.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Once the crust and date filling have cooled completely, spread the date filling evenly into the pie crust. The filling should be thick but spreadable - if it seems too firm, you can warm it slightly or add a tablespoon of hot water and mix to loosen.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>For the cream layer, in a cold bowl (chilling your bowl in the freezer for 10 minutes helps the cream whip better), beat the heavy cream, powdered sugar, and vanilla extract with an electric mixer until stiff peaks form. Watch carefully - overbeating will turn your cream into butter! The cream should be billowy but hold its shape when the beater is lifted.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Spread or pipe the whipped cream over the date filling, creating decorative swirls if desired. Dust the top with ground cinnamon and sprinkle with chopped toasted walnuts if using. Refrigerate the pie for at least 2 hours or overnight to allow the flavors to meld and the pie to set properly.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>When ready to serve, use a sharp knife dipped in hot water (and wiped dry) between cuts for clean slices. This pie is best enjoyed cold and will keep in the refrigerator for up to 3 days, though the crust will gradually soften over time.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Date Cream Pie Recipe?

The key ingredients include all-purpose flour, unsalted butter, and ice water for the crust; pitted dates, brown sugar, cinnamon, and nutmeg for the filling; and heavy cream, powdered sugar, and vanilla extract for the whipped topping.

How to cook Date Cream Pie Recipe at home?

Learn how to cook Date Cream Pie by first preparing a buttery crust, blind baking until golden. Meanwhile, simmer dates with spices until soft and spreadable. Once both components cool, spread the date filling in the crust, top with freshly whipped cream, and finish with a dusting of cinnamon for a luxurious homemade dessert.

Can I make this pie without blind baking the crust?

Blind baking is essential for this recipe to prevent a soggy bottom. The moisture from the date filling would seep into an unbaked crust, resulting in an undercooked, doughy texture. The pre-baking step creates a barrier that keeps your pie crust crisp and flaky.

How do I know when my date filling has reached the right consistency?

The date filling should be thick enough to hold its shape when spread but not so dry it's difficult to work with. It should resemble a spreadable paste. When a spoon dragged through leaves a trail that slowly fills back in, it's ready. If too thick, add a splash of hot water.

What's the best way to store a cream-topped pie to maintain its freshness?

Store your cream-topped pie in the refrigerator, covered loosely with cling film or in a pie keeper to prevent the cream from sticking. It will stay fresh for up to 3 days, though the crust will gradually soften. For best texture and flavour, consume within 48 hours.

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Bring to a simmer over medium heat and cook, stirring occasionally, for about 10-12 minutes until the dates have softened completely and the mixture has thickened to a spreadable consistency. Remove from heat and stir in the vanilla extract. Allow to cool completely." }, { "@type": "HowToStep", "name": "Roll Out Dough", "text": "Preheat your oven to 190°C (375°F). On a lightly floured surface, roll out your chilled dough to about 3mm (⅛-inch) thickness and about 30cm (12 inches) in diameter. Carefully transfer to your pie dish, gently pressing it into the corners without stretching the dough. Trim the excess, leaving a 2cm (¾-inch) overhang, then fold and crimp the edges." }, { "@type": "HowToStep", "name": "Blind Bake Crust", "text": "Line the pie crust with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes, then remove the weights and parchment and continue baking for another 10-12 minutes until the crust is golden brown. Cool completely on a wire rack." }, { "@type": "HowToStep", "name": "Fill Pie Crust", "text": "Once the crust and date filling have cooled completely, spread the date filling evenly into the pie crust. The filling should be thick but spreadable - if it seems too firm, you can warm it slightly or add a tablespoon of hot water and mix to loosen." }, { "@type": "HowToStep", "name": "Make Whipped Cream", "text": "In a cold bowl, beat the heavy cream, powdered sugar, and vanilla extract with an electric mixer until stiff peaks form. Watch carefully - overbeating will turn your cream into butter! The cream should be billowy but hold its shape when the beater is lifted." }, { "@type": "HowToStep", "name": "Top and Garnish", "text": "Spread or pipe the whipped cream over the date filling, creating decorative swirls if desired. Dust the top with ground cinnamon and sprinkle with chopped toasted walnuts if using." }, { "@type": "HowToStep", "name": "Chill and Serve", "text": "Refrigerate the pie for at least 2 hours or overnight to allow the flavors to meld and the pie to set properly. When ready to serve, use a sharp knife dipped in hot water (and wiped dry) between cuts for clean slices." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Isabella Moretti", "datePublished": "2024-04-15", "reviewBody": "Perfect balance of sweet and creamy! The date filling has such a wonderful caramel-like flavor that pairs beautifully with the whipped cream. My husband requested this for his birthday instead of cake!", "name": "Sweet Perfection", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Akira Tanaka", "datePublished": "2024-04-08", "reviewBody": "Dates never tasted so luxurious! I've made many pies but this date cream pie is exceptional. The detailed instructions made the process straightforward even though I'm not an experienced baker.", "name": "Luxurious Dessert", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Elena Petrova", "datePublished": "2024-04-10", "reviewBody": "My family fought over the last slice! I added the optional walnuts which gave a nice contrast to the smooth filling. This recipe is definitely going into my permanent collection.", "name": "Family Favorite", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Marcus Jensen", "datePublished": "2024-04-12", "reviewBody": "Worth every minute of preparation! The layers work together beautifully - crisp buttery crust, silky date filling, and cloud-like cream topping. I'll be making this for our next holiday gathering.", "name": "Worth the Effort", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Priya Sharma", "datePublished": "2024-04-18", "reviewBody": "Better than grandma's recipe (don't tell her I said that)! The spice combination in the date filling is perfect - not overpowering but adds wonderful depth. This has become my go-to dessert for impressing guests.", "name": "New Family Classic", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ], "url": "https://www.whatsbaking.co/recipes/date-cream-pie-recipe" }
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