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.
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.
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!
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.
This is a delicious Southern dessert
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.
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.
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!
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.
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.
