Sun-Kissed Almond Date Pie

Sun-Kissed Almond Date Pie is an innovative twist on classic pecan pie!

An innovative twist on classic pecan pie! This Sun-Kissed Almond Date Pie features rich date syrup, slivered almonds, and a citrus-mascarpone whipped cream.

I have some exciting cooking contest news! Plus, I am sharing a very special dessert recipe with you that is innovative, easy to recreate, absolutely delicious, and super creative, Sun-Kissed Almond Date Pie!

I have been chosen as one of 30 bloggers to compete in the Wick’s Pies Blogger Recipe Challenge! The competition has two categories: Pot Pies and Desserts. Yum!

Wick's Pies Ships so you can look like a pro at home!

Thanks to Wick's Pie's

Wick’s Pies provided the most delicious pie shells in assorted shapes and sizes. Each blogger received the following Wick’s Pie products:

• For the Pot Pie category: Three Wick’s Pie Shells along with 6-inch dough circle sheets, designed as the perfect topper for pot pie creations.

• For the Dessert category: 9-inch dough circle sheets, ideal for creating a wide range of sweet, original recipes.

In the next few blog posts, I will show just how versatile Wick’s Pie Shells are, and exactly why you need them in your freezer! Seriously, it’s a need!

Let's bake an almond date pie!

More Info, Social Media, and Recipes Here

Head to the Wick’s Pies website and social media links for more information:

• Contest Prizes and Judging Criteria: Wick's Blogger Contest

• Website: Wick's Pies

• Facebook: Wick's Pies Bakery

• Instagram: @Wickspies

Join the Fun! Check out my fellow bloggers' recipes through these hashtags: #BakeWithWicks, #WicksPieCreations, and #WicksRecipeChallenge.

Sun-Kissed Almon Date Pie is decadent and memorable

Why You Will Love Sun-Kissed Almond Date Pie

• A Magical Trio: Comforting toasted almonds, sweet dates, and a hint of citrus make this pie stand out as a blue-ribbon winner every time. Thus the name: Sun-Kissed Almond Date Pie!

• Unique Yet Familiar: It's just as comforting as Grandma’s classic pecan pie, but with a modern twist.

• Trust The Crust! Wick’s pie rounds make this recipe incredibly easy, adding a buttery flavor and eye-catching, golden perfection.

• The Ultimate Topping: Crowned with billowing orange mascarpone whipped cream, this Sun-Kissed Almond Date Pie has quickly become my most requested dessert.

Steps for Shaping Wick's Pie Crust

Fit a 9-inch Wick's pie sheet into an 8-inch pie pan.

Use a 3-inch cookie cutter, and another pie dough sheet.

Use a 3-inch cookie cutter, and another pie dough sheet.

Cut the cookie shapes into halves.

Brush pie crust rim with egg wash. Overlap cookies over rim.

Cover decorated pie dough and chill until filling is made.

Steps for Making Filling for Almond Date Pie

Gather the filling ingredients.

Whisk 3 eggs.

The beaten eggs are mixed with melted butter & corn syrup.

Whisk in white and light brown sugar, date syrup, spices and salt.

Scatter dates and almonds into the pie shell.

Pour the filling over the almonds and dates.

How to bake Sun-Kissed Almond Date Pie

Place prepared pie on a cookie sheet as directed in the recipe.

On a bakers rack, cool the baked pie for at least an hour.

The pie can be chilled before serving or serve at room temperature.

My History with Wick’s Pies

True Confession: Making the perfect flaky pie crust from scratch can be mentally exhausting for me! When I competed in the 2022 Wick’s Pie Bloggers Contest, I was so relieved to find that Wick’s had done all the "mental work" for me. They provide the perfect blank canvas so I can simply CREATE!

(Check out my AMAZING 2022 creation here: Blueberry Citrus Mascarpone Tart)

Sun-Kissed Almond Date Pie with Orange Mascarpone Whipped Cream. Yes, it tastes exactly as magical as it sounds.

Sun-Kissed Almond Date Pie

Recipe Sun-Kissed Almond Date Pie .pdf

Download PDF • 96KB

Prep Time: 20 minutes

Bake Time: 50 minutes

Total Time: 1 hour 10 minutes (plus cooling time)

Servings: 8 slices

Equipment Needed:

• 1 8-inch pie pan

• 1 baking sheet

• 3-inch cookie cutter

Ingredients

For the Pie:

• 2 Wick’s 9-inch flat Pie Crust Round (thawed)

• Egg wash: 1 egg mixed with 1 tablespoon water

• 3 large eggs

• 1/3 cup melted salted butter

• 3/4 cup light corn syrup

• 1 cup granulated sugar

• 3 tablespoons light brown sugar

• 1/4 cup date syrup (see substitutes in Notes)

• 1/2 teaspoon pumpkin pie or apple pie spice

• 1/2 teaspoon sea salt

• 1/3 cup chopped dates

• 1 cup raw slivered almonds

For the Sun-Kissed Mascarpone Whipped Cream:

• 8 ounces mascarpone cheese

• 1 cup heavy whipping cream (cold)

• 1/4 cup powdered sugar

• 1 tablespoon orange juice

• 2 teaspoons grated orange zest, additional orange zest for garnish

Instructions

Step 1: Prep and Crust

1. 15 minutes before making the filling, transfer the Mascarpone Cheese and the pie crust round to the counter.

2. Preheat your oven to 350°F.

3. Gently fit 1 thawed unbaked Wick’s pie dough round into an 8-inch pie pan. Lay the second pie dough round onto a piece of parchment paper. Using a 3-inch cookie cutter of your choice (example: sun, flower, leaf), form about 7 cut-outs.

4. Cut each unbaked cookie in equal halves. Brush egg wash onto the pie dough rim, about 1/4-inches from outer rim. Gently press the cookie dough pieces onto the egg wash, overlapping the edges to make an attractive rim.

Step 2: Mix the Filling

1. In a medium bowl, whisk the eggs. Add the melted butter, corn syrup, granulated sugar, brown sugar, date syrup, pumpkin pie spice, and sea salt. Whisk until fully combined.

2. Evenly disperse the chopped dates and slivered almonds into the bottom of the pie shell. Pour the syrup mixture carefully over the top of the almonds and dates.

Step 3: Bake

1. Cover the unbaked pie lightly with a tent of aluminum foil.

2. Place on a baking sheet and bake at 350°F for 30 minutes.

3. Remove the foil and continue to bake for another 20 minutes, keeping a close eye on it so the almonds don't burn.

4. Note: The pie should still jiggle slightly in the center when removed from the oven. It will set as it cools. If the pie filling jiggles more than 3-inches across the center of the pie, bake for an additional 6 minutes, or until the center only jiggles about 2-inches across.

Step 4: Make the Mascarpone Whipped Cream

1. In the bowl of a stand mixer, beat the softened mascarpone cheese on medium-low speed.

2. Slowly pour in the cold heavy cream, beating continuously until the mascarpone is completely incorporated.

3. Add the powdered sugar, orange juice and orange zest.

4. Adjust the speed of the mixer to high speed and beat until soft peaks form. Cover and refrigerate until ready to serve.

Baker's Tip: This mascarpone whipped cream is incredibly stable and will hold its shape beautifully in the refrigerator for several days! Slice your cooled pie, dollop generously, and enjoy!

Step 4: Serve Sun-Kissed Almond Date Pie with a dollop of Mascarpone Whipped Cream. Garnish by sprinkling with additional orange zest and orange slices.