Jefferson Davis Pie South Carolina Recipes

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.

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:

• Preheat the oven to 425°F.
• Cream butter and sugar together until light and fluffy.
• Beat in the remaining ingredients.
• Pour into your pie shell and bake for 10 minutes.
• Lower heat to 350F and bake for 30 minutes more or until set.

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:

• 1. Bake pie shell to a golden brown and cool completely.
• 2. Cream together the margarine and brown sugar. Beat in the egg yolks (use the whites for meringue if using) and mix well.
• 3. Combine the flour and spices then add to pie mixture. Stir in the cream, dates, raisins and nuts.
• 4. Fill 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 ))))

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:

• 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:

• 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.