This pie is extremely rich and should be served in small wedges. It's especially good with a dollop of bourbon whipped cream.

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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F (220 degrees C).

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  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

447.3 calories; 3 g protein; 40.3 g carbohydrates; 94.5 mg cholesterol; 222.6 mg sodium. Full Nutrition

Reviews (16)

Read More Reviews

Most helpful positive review

Rating: 4 stars
08/03/2009
This is a nice basic recipe for Jefferson Davis pie. The terrific thing about this pie is that it's so customizable. If you've never had it it's difficult to explain the taste but I'll try. It's sort of like a pecan pie minus the pecans with a candied vanilla-rum flavor. Complicated right? I further complicate things by adding a pinch of cinnamon nutmeg and ground cloves to the mix. Doing so changes the taste to something closer to a pecan pie without the nuts crossed with a pumpkin pie minus the pumpkin. Also for this recipe be sure to use two deep dish pie crusts (there's going to be a whole lot of bubbling going on in the oven) and also cover your crusts with foil because they will burn easily given the lengthy cook time. Read More
(33)

Most helpful critical review

Rating: 1 stars
01/16/2016
I made a post a bit ago about this recipe. I wish I could take it back but I haven't found out how. I stated that there is a problem with this recipe. In that in the ingredients list it says "one pie crust". In the Directions it says "pour into two pie crusts". I didn't think when I poured it into two pie crust that it didn't fill them enough. So I emptied one into the other to fill the crust. BIG MISTAKE! This puffs when cooking so I'm guessing it needs a lot of room to expand. Ovens on clean as I type. Read More
(1)
18 Ratings
  • 5 star values: 8
  • 4 star values: 8
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
08/03/2009
This is a nice basic recipe for Jefferson Davis pie. The terrific thing about this pie is that it's so customizable. If you've never had it it's difficult to explain the taste but I'll try. It's sort of like a pecan pie minus the pecans with a candied vanilla-rum flavor. Complicated right? I further complicate things by adding a pinch of cinnamon nutmeg and ground cloves to the mix. Doing so changes the taste to something closer to a pecan pie without the nuts crossed with a pumpkin pie minus the pumpkin. Also for this recipe be sure to use two deep dish pie crusts (there's going to be a whole lot of bubbling going on in the oven) and also cover your crusts with foil because they will burn easily given the lengthy cook time. Read More
(33)
Rating: 4 stars
08/03/2009
This is a nice basic recipe for Jefferson Davis pie. The terrific thing about this pie is that it's so customizable. If you've never had it it's difficult to explain the taste but I'll try. It's sort of like a pecan pie minus the pecans with a candied vanilla-rum flavor. Complicated right? I further complicate things by adding a pinch of cinnamon nutmeg and ground cloves to the mix. Doing so changes the taste to something closer to a pecan pie without the nuts crossed with a pumpkin pie minus the pumpkin. Also for this recipe be sure to use two deep dish pie crusts (there's going to be a whole lot of bubbling going on in the oven) and also cover your crusts with foil because they will burn easily given the lengthy cook time. Read More
(33)
Rating: 4 stars
11/22/2005
It's in the oven now but was a little bit of a disaster last night because it overflowed everywhere in my oven. It should be noted that deep-dish pie crusts be used in order to avoid this. I'm trying again tonight and hopefully it will be as yummy as it sounds. Read More
(21)
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Rating: 5 stars
11/24/2008
Very Rich and Delicious! Please note the recipe is for (2) 9" Pies. If you will take about a 2" srip of aluminum foil and wrap in around the exposed crust until the last 15 min. of baking...it will keep the crust from burning. Happy Thankgiving! Read More
(18)
Rating: 4 stars
03/03/2007
This was one of my husbands favorite pies when he was a kid. It turned out as well as his Mother made. Thanks for the recipe. Read More
(9)
Rating: 5 stars
12/08/2005
This is a delicious Southern dessert Read More
(6)
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Rating: 5 stars
12/30/2007
Imade this for our family gathering at Thanksgiving and everyone begged me to make it for Christmas. A permanent addition to our traditional holiday menu. Read More
(5)
Rating: 4 stars
10/19/2008
I took them out of the oven about 25 minutes before the recipe said because the pies were burning! Oh and that's another thing. I did not realize the recipe was for 2 pies until I was done making it! Good thing I had 2 crusts. Read More
(5)
Rating: 5 stars
11/29/2008
Yummm! Fabulous dessert very very rich. The bourbon added to the whipping cream was awesome. I cut the amount of bourbon in half and there was just a hint of flavor. I didn't want to over-power the taste of this amazing pie. BUT! The recipe says to place ingredients into 2 pie shells...it should just say 1 pie shell! I also had to add about 15 minutes the the baking time but it could have been that my oven is off. I will make this again and again. Thanks for sharing the recipe with us! Read More
(5)
Rating: 4 stars
10/07/2009
Not sure if I did something wrong because I only ended up with one pie but if I did i'm doing it again cause it was delicious! The pie itself is quite good with a crunchy crust and creamy center. It's sweet and fulfilling. I only used one pie pan/crust and I had no spillage in the oven. I did also cover my crusts until the last 15 minutes and they came out nicely browned. My only real complaint is that the presentation of the pie is not too nice. It doesn't exactly look appetizing but once you take a bite you're hooked. Read More
(4)
Rating: 1 stars
01/16/2016
I made a post a bit ago about this recipe. I wish I could take it back but I haven't found out how. I stated that there is a problem with this recipe. In that in the ingredients list it says "one pie crust". In the Directions it says "pour into two pie crusts". I didn't think when I poured it into two pie crust that it didn't fill them enough. So I emptied one into the other to fill the crust. BIG MISTAKE! This puffs when cooking so I'm guessing it needs a lot of room to expand. Ovens on clean as I type. Read More
(1)