Creamy Raisin Date Pie Recipes

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DATE PIE



date pie image

Make and share this date pie recipe from Food.com.

Provided by chia2160

Categories     Pie

Time 45m

Yield 1 pie

Number Of Ingredients 7

1 teaspoon butter
5 tablespoons flour
1 cup sugar
2 teaspoons baking powder
1 cup pitted dates
1 cup walnuts, chopped
2 eggs

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.

SOUR CREAM DATE PIE



Sour Cream Date Pie image

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

8 -9 inches pie shells, unbaked
1 cup sour cream
3/4 cup brown sugar
1 pinch salt
1/2 teaspoon nutmeg
2 large eggs
1 tablespoon brandy or 1 tablespoon vanilla
1 cup pitted dates, chopped
1/2-3/4 cup chopped nuts

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

GRANDMA'S SOUR CREAM RAISIN PIE



Grandma's Sour Cream Raisin Pie image

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

1 cup raisins
2/3 cup sugar
3 tablespoons cornstarch
1/8 teaspoon salt
1/8 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1 cup sour cream
1/2 cup 2% milk
3 large egg yolks, room temperature
1/2 cup chopped nuts, optional
1 pie shell (9 inches), baked
MERINGUE:
3 large egg whites, room temperature
1/4 teaspoon salt
6 tablespoons sugar

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.

RAISIN CREAM PIE



Raisin Cream Pie image

When I first married (1950) my late husband wanted a Cream Pie with raisins. My grandmother told me how. Like my Grandmother use to make - GOOD! Be sure to try this. This one will surprise you. Raisin Cream Pie Baked 9" pie shell

Provided by opal Fitzgerald

Categories     Pie

Time 45m

Yield 8 serving(s)

Number Of Ingredients 12

1 1/2 cups raisins, seeded
2 cups water
3 eggs, separated
1 cup sugar
2 tablespoons vinegar
2 tablespoons flour
2 tablespoons butter
3 egg whites
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1/2 teaspoon vanilla
6 tablespoons sugar

Steps:

  • Add raisins to water in saucepan and simmer 5 minutes.
  • Beat egg yolks, sugar, vinegar and flour until light and creamy.
  • Slowly add to raisins.
  • Cook, stirring constantly, until filling is thick, 4 to 5 minutes.
  • Remove from heat, stir in butter and cool until lukewarm.
  • Pour raisin mixture into pie shell and top with meringue.
  • Perfect Meringue.
  • Have egg whites at room temperature to obtain greatest volume. Place in medium bowl with cream of tartar, salt and vanilla.
  • Beat with electric or hand beater, at medium speed, until entire mixture is frothy.
  • Do not beat until eggs stiffen.
  • Add sugar, a little at a time, beating well after each addition.
  • Do not under beat. Beat until sugar dissolves to help prevent beading.
  • To test, rub some of meringue between your fingers to see if it is still grainy.
  • (The grains are undissolved sugar) Continue to beat until stiff, pointed peaks for when beater is slowly lifted.
  • Place spoonfuls of meringue around edge of pie filling, spreading it so it touches inter edge of crust to seal all around.
  • This prevents shrinkage. Pile remainder of meringue in center of pie and spread to meet meringue around the edge. If filling is not covered completely, the oven heat may cause it to weep.
  • Lift up meringue over pie in points with back of teaspoon.
  • Bake in moderate oven (350 F) 12 to 15 minutes, or until meringue peaks are golden brown.
  • Too long baking may cause weeping.
  • Cool gradually away from drafts.

Nutrition Facts : Calories 282.1, Fat 4.8, SaturatedFat 2.4, Cholesterol 77.4, Sodium 150.5, Carbohydrate 57.8, Fiber 1.1, Sugar 50.7, Protein 4.8

MY MAMA'S RAISIN CREAM PIE



My Mama's Raisin Cream Pie image

This has always been a favorite dessert of mine. My mama still makes it for me when I come to visit.

Provided by Lori Fleming

Categories     Pies

Time 55m

Number Of Ingredients 17

FILLING
1 c raisins
1/2 c water
3 c milk
3 egg yolks, reserve whites for meringue
3/4 c white sugar
1/3 c cornstarch
1/4 tsp salt
1 tsp vanilla extract
1 9 inch pie shell, baked
MERINGUE
1 Tbsp cornstarch
2 Tbsp sugar
1/2 c water
3 egg whites
6 Tbsp sugar
dash(es) salt

Steps:

  • 1. Filling directions: Bring raisins and water to a boil and simmer for five minutes.
  • 2. In another medium saucepan, combine the milk, egg yolks, sugar, cornstarch and salt and mix well. Bring to a boil over low heat, stirring constantly. Remove the pan from the heat, and whisk until thickened. Stir in the raisins and the vanilla extract.
  • 3. Pour the filling into the pie shell and top with meringue while still hot.
  • 4. Meringue directions: Cook first three ingredients until clear. Add dash of salt to egg whites and beat until stiff. Slowly pour cooked mixture while still beating and add 6 tablespoons sugar.
  • 5. Bake at 325° for 20 to 25 minutes.

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