Recipe for Open Sesame Pie


15 oz pkg pillsbury refrigerated
1 pie crusts
2 tablespoon sesame seed, toasted*
1 filling:
1 envelope unflavored gelatin
1/4 cup cold water
1 3/4 cup chopped dates
1/4 cup sugar
1/4 teaspoon salt
1 cup milk
2 egg yolks
1 teaspoon vanilla
1 1/2 cup whipping cream
2 tablespoon sugar
1/8 teaspoon up to ...
1/4 teaspoon nutmeg


*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.

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