Open Sesame Pie

Heavy cream, sometimes labeled heavy whipping cream, has a slightly higher fat content than whipping cream, but either will work well in this recipe. Just don't substitute light cream or half-and-half they won't whip up. For the best results, chill the bowl and beaters for at least an hour before whipping cream.

  • prep time 45 min
  • total time 2 hr 45 min
  • ingredients 13
  • servings 8

Ingredients

Crust

1
box Pillsbury® refrigerated pie crusts, softened as directed on box
2
tablespoons sesame seed, toasted*

Filling

1
package unflavored gelatin
1/4
cup cold water
1
package (8 oz) chopped dates (1 3/4 cups)
1/4
cup sugar
1/4
teaspoon salt
1
cup milk
2
egg yolks
1
teaspoon vanilla
1 1/2
cups whipping cream
2
tablespoons sugar
1/8
to 1/4 teaspoon nutmeg
  • 1 Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan. Press toasted seeds into bottom of crust-lined pan. Bake 9 to 11 minutes or until light golden brown. Cool completely, about 30 minutes.
  • 2 Meanwhile, in small bowl, sprinkle gelatin over 1/4 cup cold water; set aside to soften. In 2-quart saucepan, mix dates, 1/4 cup sugar, the salt, milk and egg yolks. Cook over medium heat 10 to 12 minutes, stirring constantly, until mixture is slightly thickened. Remove from heat. Stir in softened gelatin and vanilla until gelatin is dissolved. Refrigerate, stirring occasionally, until date mixture is thickened and partially set.
  • 3 In small bowl with electric mixer, beat whipping cream and 2 tablespoons sugar on high speed until stiff peaks form. Fold whipped cream into date mixture. Spoon filling into cooled baked shell; sprinkle with nutmeg. Refrigerate at least 2 hours before serving. Store in refrigerator.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    410
    (
    Calories from Fat
    200),
    % Daily Value
    Total Fat
    23g
    23%
    (Saturated Fat
    12g,
    12%
    Trans Fat
    1/2g
    1/2%
    ),
    Cholesterol
    105mg
    105%;
    Sodium
    240mg
    240%;
    Total Carbohydrate
    46g
    46%
    (Dietary Fiber
    2g
    2%
      Sugars
    30g
    30%
    ),
    Protein
    5g
    5%
    ;
    % Daily Value*:
    Vitamin A
    10%;
    Vitamin C
    0%;
    Calcium
    8%;
    Iron
    4%;
    Exchanges:
    1 Starch; 1 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 3 1/2 Fat;
    Carbohydrate Choices:
    3
    *Percent Daily Values are based on a 2,000 calorie diet.
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