15 oz Pkg Pillsbury Refrigerated 1/4 t Salt
Pie Crusts 1 c Milk
2 T Sesame seed, toasted* 2 Egg yolks
FILLING: 1 t Vanilla
1 Envelope unflavored gelatin 1 1/2 c Whipping cream
1/4 c Cold water 2 T Sugar
1 3/4 c Chopped dates 1/8 t Up to …
1/4 c Sugar 1/4 t Nutmeg
(1954 Pillsbury Bake Off Winner)
*To Toast Seeds:
Method 1: Spread seeds on cookie sheet; bake at 375 degrees for 3 to 5
minutes or until light golden brown, stirring occasionally.
Method 2: Spread in small skillet; stir over medium heat for about 5
minutes until light golden brown.
Heat oven to 450 degrees. Prepare pie crust according to package
directions for one-crust baked shell using 9 inch pie pan.
(Refrigerate remaining crust for a later use.) Press toasted seeds
into bottom of crust-lined pan. Bake at 450 degrees for 9 to 11
minutes or until lightly browned. Cool completely.
In small bowl, sprinkle gelatin over 1/4 c cold water; set aside to
soften. In medium saucepan, combine dates, 1/4 c sugar, salt, milk
and egg yolks. Cook over medium heat 10 to 12 minutes or until
mixture is slightly thickened, stirring constantly. Remove from
heat. Add softened gelatin and vanilla; stir until gelatin is
dissolved. Refrigerate until date mixture is thickened and partially
set, stirring occasionally.
In small bowl, combine whipping cream and 2 T sugar; beat until stiff
peaks form. Fold into date mixture. Spoon filling into cooled baked
pie shell; sprinkle with nutmeg. Refrigerate at least 2 hours before
serving. Store in refrigerator.
Dorothy Koteen, Wash D.C.
Yields
8 servings