Passover Date Cream Pie

1/4 c. unsweetened cocoa
3 T. potato flour
1/4 t. salt
3/4 c. sugar
1 c. sour cream
1/2 c. water
1/2 c. Passover cherry wine
3 eggs, separated
1 c. fresh dates, chopped (optional)

Mix cocoa, potato flour, salt and 1/2 c. sugar in a sauce pan. Add sour cream; stir in water and wine. Cook, stirring, over medium heat until smooth and thick. Mix egg yolks with a fork; spoon a little hot mixture into yolks. Mix this into the hot mixture and continue stirring for 3-5 minutes until spoon is coated. Remove from heat. Beat egg whites a bit and add 1/4 cup sugar. Beat until whites form soft peaks; fold gradually into hot mixture. Fold in dates. Turn into Passover pie shell. Chill.

Ed. Note: You may serve this in custard cups, perhaps over cubes of dried cake.