Some people call this a Twice Baked Pie. This came out of a church cookbook down east in the outer banks area of North Carolina. The recipe calls for a meringue but when I made it I thought it would have been better without the meringue. I usually go straight by the recipe when I try it for the first time but those of you that don't care for meringue should know that it's a great pie otherwise.
Bake pie shell to a golden brown and cool completely.
Cream together the margarine and brown sugar. Beat in the egg yolks (use the whites for meringue if using) and mix well.
Combine the flour and spices then add to pie mixture. Stir in the cream, dates, raisins and nuts.
Fill the baked pie shell and bake at 325 until the pie is set, which may take approximately 30 minutes. If using meringue, place plastic wrap directly on pie mixture to keep warm while making meringue. This prevents a runny film between pie and meringue. Hint: I do this on all my custard-type pies that I top with meringue.
(((( The next time I make this pie, I will not use meringue on top. It is very good without the meringue ))))