Fit piecrust into a 9-inch pieplate according to package directions; fold edges under, and crimp.
Cook orzo according to package directions; drain well.
Whisk together eggs and next 3 ingredients in a medium bowl. Add in orzo, 1/2 cup chopped pecans, and dates, stirring well. Spoon orzo mixture into piecrust.
Bake at 350° for 40 to 45 minutes or until set; cool on a wire rack. Serve warm with whipped cream and additional chopped pecans, if desired.
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