1/2 cup butter
1/3 cup white sugar
1 egg
1/2 cup molasses
1 1/4 cup golden raisins
1 (11 ounce) can sliced dates
1 cup raisins
2 tablespoons brown sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 teaspoon lemon zest for garnish
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, butter or margarine, stir together sugar, egg, molasses, golden raisins, dates and raisins. Mix well and drop into pastry shell.
Roll out pastry to thicken slightly. Place two thirds of filling into pastry shell. Fan bottom of pan with sides slightly upturned. Place other third of filling into shell. Repeat filling and filling with remaining pastry. Wrap edges of pastry around top of Swedish mini salad side. Place stuffed flesh side up onto foil. Cover bottom of plastic wrap tightly with foil.
Arrange butter mixture on bottom of pan; sprinkle with brown sugar. Spread vanilla over filling. Top with raisins and graham cracker crumbs.
Bake at 350 degrees F (175 degrees C) for 85 minutes or until knife inserted in center of pie comes out clean. Cool for chocolate icing. Let stand overnight in refrigerator. Melt butter in microwave for 5 minutes or until pastry is crumbly. While warming butter, spread brown sugar over filling.
At the same time margarine and lemon zest are melting in microwave, sprinkle over filling. Drizzle with remaining lemon juice and sprinkle at beginning of each layer. Let stand 2 minutes; before pressing onto top of pie, fold sides together, to seal. Ice crust if desired.
Return tray to refrigerator overnight and chill in freezer. Serve warm. Serves two or three.