Lubys Cafeteria Jefferson Davis Pie Recipes

Steps:

• Preheat oven to 375°F.
• In large bowl, combine sugar, flour, butter, and cocoa.
• Mix well.
• Add eggs one at a time, mixing well after each addition.
• Add evaporated milk, corn syrup, chocolate, and vanilla.
• Mix well.
• If using refrigerated crust, unroll and place into pie pan.
• Pour batter into pie shell.
• Bake 45 to 50 minutes or until wooden pick inserted in center comes out almost clean.
• Do not overbake.

Steps:

• In medium saucepan, combine 2 cups milk, sugar, cocoa, and butter.
• Bring to a boil over medium heat.
• In a medium mixing bowl, mix cornstarch and water until cornstarch is completely dissolved.
• Stir in remaining 1/2 cup milk.
• Whisk in egg yolks and vanilla until well blended.
• Gradually add cornstarch mixture to mixture in saucepan, stirring constantly with a whisk.
• Cook, stirring constantly, for about 2 minutes or until mixture is thickened and smooth.
• Add mashmallows and stir until marshmallows are melted and mixture is smooth.
• Pour into pie shell.
• Press plastic wrap diretly onto filling.
• (This prevents the formation of a tough, dry"skin" while cooling).
• Refrigerate at least 2 hours.
• Remove plastic wrap and top with whipped cream.
• Garnish with chocolate curls.
• ~NOTE~to make chocolate curls, shave from a chocolate candy bar using a pototo peeler.

Steps:

• Preheat oven to 350ºF.
• In medium bowl, beat together butter, sugar, eggs, flour, and cornmeal until well blended.
• Add drained pineapple, coconut, and vanilla, mixing well. Pour into pie shell.
• Bake 45 minutes, or until wooden pick inserted in center comes out "almost" clean (filling will be very moist).

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:

• Preheat the oven to 350°F.
• In medium bowl, combine sweetened condensed milk, egg yolks, lemon juice and lemon peel.
• Mix until well blended.
• Pour into crust.
• Bake 5 minutes.
• Refrigerate at least 2 hours.
• In large bowl, beat egg whites until soft peaks form.
• Add sugar, a tablespoon at a time, beating constantly until stiff peaks form.
• Spread over filling making sure to go to edge of crust.
• Bake 12 to 15 minutes or until lightly browned.
• Refrigerate until served.

Steps:

• Preheat oven to 375F (190 degrees C).
• In a large bowl combine the sugar, flour, cornstarch and cocoa.
• Add water and melted butter; whisk until combined.
• Add the eggs one at a time, beating well after each one.
• Add the milk and beat until well blended.
• Stir in the coconut, pecans and vanilla.
• Pour batter into the pie shell.
• Bake for 45 minutes or until firm.

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.