Preheat the oven to 350ºF and have a 9-inch unbaked pie crust ready to be filled.
Add all of the filling ingredients into a high-speed blender and blend until smooth. Stop and scrape down the sides, as needed, until you can no longer see any pieces of dates in the mixture.
Pour the filling directly into the unbaked pie crust, and smooth the top with a spatula. Bake for 45 to 50 minutes, until the top is darker and has set, and the crust is golden.
Let the pie cool at room temperature for up to an hour, then transfer it to the fridge to chill for at least 2 more hours before serving. (You can also make this the night before and let it chill overnight.)
Store leftovers in the fridge for up to 5 days, keeping it tightly covered.
For a coconut-free version, be sure to see the bottom of this post for an alternative recipe!