Jefferson Davis Pie

Jefferson Davis Pie

11 Reviews 1 Pic
POOKA75
Recipe by  POOKA75

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

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 2 - 9 inch pies

Directions

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. In a large bowl, mix white sugar, brown sugar, and flour.
  3. Add softened butter, cream, eggs and vanilla. Mix until well blended. Pour into 2 unbaked pie shells.
  4. 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.
  5. Bourbon Whipped Cream: Whip cream and add sugar gradually until stiff peaks form. Once cream is whipped, gently fold in the bourbon.

Share It

Reviews (11)

Rate This Recipe
Citrus Punch
26

Citrus Punch

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.

Robin B.
18

Robin B.

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.

Roger D.
17

Roger D.

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!

More Reviews

Similar Recipes

Buttermilk Chess Pie
(113)

Buttermilk Chess Pie

Sugar Cream Pie V
(44)

Sugar Cream Pie V

Durbin Hotel Sugar Cream Pie
(29)

Durbin Hotel Sugar Cream Pie

Cream Pie
(23)

Cream Pie

Hillbilly Pie
(22)

Hillbilly Pie

Sugar Cream Pie III
(13)

Sugar Cream Pie III

Nutrition

Amount Per Serving (16 total)

  • Calories
  • 390 cal
  • 20%
  • Fat
  • 26.9 g
  • 41%
  • Carbs
  • 35.2 g
  • 11%
  • Protein
  • 2.3 g
  • 5%
  • Cholesterol
  • 98 mg
  • 33%
  • Sodium
  • 164 mg
  • 7%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Sugar Cream Pie V

>

next recipe:

Hillbilly Pie