Jefferson Davis Pie Recipes

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a large bowl, mix white sugar, brown sugar, and flour.
• Add softened butter, cream, eggs and vanilla. Mix until well blended. Pour into 2 unbaked pie shells.
• Bake at 425 degrees F (220 degrees C) for 10 minutes, then reduce temperature to 350 degrees F (175 degrees C) and continue baking for 45 to 50 minutes.
• Bourbon Whipped Cream: Whip cream and add sugar gradually until stiff peaks form. Once cream is whipped, gently fold in the bourbon.

Steps:

• Cream butter or margarine, and add sugar; cream until light and fluffy. Mix in egg yolks. Combine flour and spices, and add to creamed mixture. Blend in cream. Stir in nuts, raisins, and dates. Pour filling into unbaked pie shell.
• Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until set. Cool.

Steps:

• Combine 1 cup sugar, flour, egg and egg yolks in top of a double boiler.
• Add half and half and milk. Cook over boiling water, stirring constantly, until thickened.
• Remove from heat; add spices, vanilla and butter, stirring until butter melts.
• Pour into pastry shell.
• Beat egg whites at high speed of an electric mixer until soft peaks form.
• Add 2 tablespoons sugar gradually, beating until stiff peaks form.
• Top pie with meringue and bake at 350 degrees for 10 minutes or until top is browned.

Steps:

• In a large bowl, thoroughly blend sugar, flour and nutmeg.
• Stir in half and half, add eggs, mix well.
• Add lemon juice, peel and margarine.
• Beat well to blend.
• Pour into pie shell, bake in preheated 375° oven 45 minutes or until center is almost firm.
• Cool.
• Serve with whipped cream, if desired.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Mix white sugar, brown sugar, and flour in a large bowl. Add softened butter, 1 cup heavy cream, eggs, and vanilla; mix until well-blended. Pour into 2 unbaked pie shells.
• Bake in the preheated oven for 10 minutes, then reduce temperature to 350 degrees F (175 degrees C) and continue baking until center is set, 45 to 50 minutes.
• Whip 1 cup heavy cream in a mixing bowl and add sugar gradually until stiff peaks form. Gently fold in bourbon. Serve pie slices with dollops of whipped cream.

Steps:

• Place unbaked pie shell in a 9" pie pan. Trim, fold over, and flute edges. Chill fo 1 hour.
• Heat oven to 325 degrees.
• Pour water to depth of 1" into a 4 quart saucepan. Bring to simmer over medium-low heat.
• Whisk together sugar and salt, brown sugar, buttermilk, nutmeg, egg yolks, and egg. Set bowl over saucepan. Add butter; cook, whisking frequently, until smooth and warm, about 5 minutes. Remove from heat; let cool for 5minutes. Pour mixture into chilled pie shell. Bake until center is just set, 45-50 minutes. Transfet pie to cooling rack; let cool completely before serving, about 2 hours.

Steps:

• Preheat oven to 350°F.
• In a large bowl, thoroughly blend sugar, flour and nutmeg.
• Stir in half and half.
• Add eggs; mix well.
• Add lemon juice, peel and margarine.
• Beat well to blend.
• Pour into pie shell.
• Bake for 45 minutes until center is almost firm (pie will continue to firm up during the cooling process).
• If the pie crust edges brown too quickly, cover with strips of aluminum foil.
• Serve with whipped cream.