Jefferson Davis Pie

Jefferson Davis Pie Recipe

No Photo

Have you made this?

 Share your own photo!

Bea L.


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.

★★★★★ 2 votes


deep dish pie shell
1/2 c
margarine, softened
2 c
brown sugar, firmly packed
egg yolks
2 Tbsp
all purpose flour
1 tsp
ground cinnamon
1/2 tsp
ground allspice
1 tsp
ground nutmeg
3/4 c
1/2 c
chopped dates
1/2 c
1/2 c
chopped pecans (or walnuts)


1Bake pie shell to a golden brown and cool completely.
2Cream together the margarine and brown sugar. Beat in the egg yolks (use the whites for meringue if using) and mix well.
3Combine the flour and spices then add to pie mixture. Stir in the cream, dates, raisins and nuts.
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.
5(((( The next time I make this pie, I will not use meringue on top. It is very good without the meringue ))))

About Jefferson Davis Pie

Course/Dish: Pies
Main Ingredient: Fruit
Regional Style: American
Other Tag: Quick & Easy