jefferson davis pie
(2 RATINGS)
Some people call this a Twice Baked Pie. This came out of a church cookbook down east in the outer banks area of North Carolina. The recipe calls for a meringue but when I made it I thought it would have been better without the meringue. I usually go straight by the recipe when I try it for the first time but those of you that don't care for meringue should know that it's a great pie otherwise.
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prep time
cook time
method
Bake
yield
Ingredients
- 1 - deep dish pie shell
- 1/2 cup margarine, softened
- 2 cups brown sugar, firmly packed
- 4 - egg yolks
- 2 tablespoons all purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1 teaspoon ground nutmeg
- 3/4 cup cream
- 1/2 cup chopped dates
- 1/2 cup raisins
- 1/2 cup chopped pecans (or walnuts)
How To Make jefferson davis pie
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Step 1Bake pie shell to a golden brown and cool completely.
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Step 2Cream together the margarine and brown sugar. Beat in the egg yolks (use the whites for meringue if using) and mix well.
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Step 3Combine the flour and spices then add to pie mixture. Stir in the cream, dates, raisins and nuts.
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Step 4Fill the baked pie shell and bake at 325 until the pie is set, which may take approximately 30 minutes. If using meringue, place plastic wrap directly on pie mixture to keep warm while making meringue. This prevents a runny film between pie and meringue. Hint: I do this on all my custard-type pies that I top with meringue.
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Step 5(((( The next time I make this pie, I will not use meringue on top. It is very good without the meringue ))))
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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