Date Custard Pie

LeGourmetTV's picture

Aug. 05, 2013

Fall and winter holidays! A very versatile pie that will please everyone.


For crust
All purpose flour 2 1/2 Cup (40 tbs) (675 ml)
Granulated sugar 1 Tablespoon
Salt 1 Teaspoon
Unsalted butter 1 Cup (16 tbs) , cubed & frozen (250 ml)
Ice water 3/4 Cup (12 tbs) (125
For filling
Eggs 4
Granulated sugar 1/2 Cup (8 tbs) (125 ml)
Coarse salt 1/2 Teaspoon
2 % milk 3 Cup (48 tbs) (750 ml)
Pure vanilla extract 1 Teaspoon
Nutmeg 1 Pinch (gratings)
Chopped dates 3/4 Cup (12 tbs)



For Crust:

1. In food processor, place cubed butter, flour, sugar, and salt. Pulse the mixture just until the mixture looks like bread crumbs.

2. Turn the processor to on, and slowly drizzle in the ice water until a ball of dough starts to appear in the mixer bowl. Stop the processor and do not overwork the dough.

3. Onto the counter-top, transfer the dough and form into a ball. Divide the dough in half, and wrap each with plastic wrap. Refrigerate at least one hour before rolling out.

4. On floured work top, roll out the dough, ¼ turn between each rolls. Place rolled dough into the 9 ½- 10-inch deep dish pie plate. Press, tuck the extra under, and pinch the edge as shown in the video. Pop into the fridge while you make the filling.

5. Preheat oven to 450 degree F or 230 degrees C.


For Filling:

6. In a saucepan, pour milk and heat to just barely a boil.

7. Meanwhile, in a bowl, beat eggs slightly, add salt, vanilla, sugar, and nutmeg. Slowly add little hot milk to temper eggs, then pour the remaining.

8. Into the unbaked pie shell, spread dates and pour custard mixture on top.

9. Place pie plate on a baking sheet, pop in preheated 450 degree F oven and immediately turn the temperature down to 325 degree F or 160 degree C. Bake for about 60 minutes or until custard has set.


10. Cut into wedges, serve and enjoy!


This recipe needs one crust so you can refrigerate other half for later use.

Recipe Summary

Difficulty Level: Medium
Cook Time: 60 Minutes
Ready In: 60 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 530Calories from Fat 242

 % Daily Value*

Total Fat 26 g40%

Saturated Fat 15 g75%

Trans Fat 0 g


Sodium 424 mg17.67%

Total Carbohydrates 60 g20%

Dietary Fiber 2 g8%

Sugars 28 g

Protein 11 g22%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet