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Cook'n with Betty Crocker 
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Open Sesame Pie |
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Serves: 8 Print this RecipeDorothy Koteen - Washington, D.C. Bake-Off® Contest 6, 1954 Grand Prize Winner This recipe created a profitable rush to the country's supermarkets. It wasn't the date chiffon filling, but the sesame seed crust that caused such commotion. Within hours after this pie was announced as the winning recipe, a virtual "out of stock" was declared on sesame seed. And from that time on, it has been a regularly stocked item on most supermarket shelves. 1/2 (15-ounce) package refrigerated pie crust (1 crust) 2 tablespoons sesame seeds, toasted* FILLING 1 envelope unflavored gelatin 1/4 cup cold water 1 (8-ounce) box (1 3/4 cups) chopped dates 1/4 cup sugar 1/4 teaspoon salt 1 cup milk 2 eggs yolks 1 teaspoon vanilla extract 1 1/2 cups whipping cream 2 tablespoons sugar 1/8 to 1/4 teaspoon nutmeg Heat oven to 450°F. Prepare pie crust according to package directions for ONE-CRUST BAKED SHELL using 9-inch pie pan. Press toasted seeds into bottom of crust-lined pan. Bake at 450°F. for 9 to 11 minutes or until lightly browned. Cool completely. In small bowl, sprinkle gelatin over 1/4 cup cold water; set aside to soften. In medium saucepan, combine dates, 1/4 cup 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 tablespoons 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. *TIP: To toast sesame seed, spread on cookie sheet; bake at 375°F. for 3 to 5 minutes or until light golden brown, stirring occasionally. Or spread in small skillet; stir over medium heat for about 5 minutes or until light golden brown. Nutrition Per Serving: Calories 430; Protein 5g; Carbohydrate 45g; Fat 27g; Sodium 240mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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