This recipe was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

SWEET AND RICH, but, my oh my, what a pie.

Caramel Date Pie

1 cup fresh California dates
1 env. plain gelatin
1/4 cup cold water
1/2 lb. vanilla caramels (about 28 pieces)
1 cup milk
1 tsp. vanilla
1 cup whipping cream
1 baked, cooled 9-inch pastry shell

Coarsely cut dates with scissors. Soften gelatin in cold water. Place caramels and milk in top of double-boiler over hot water and heat, stirring occasionally until caramels are melted. Add softened gelatin; stir until gelatin is dissolved. Remove from heat and blend in vanilla; cool until slightly thickened. Whip cream. Fold dates and whipped cream into gelatin. Turn into pastry shell; chill until firm.