A Conversation for Pie Recipes

Favorite Southern Pies

Post 1

Lentilla (Keeper of Non-Sequiturs)

Ahhh.... Pies....

My three favorite pies are all very Southern (as in Southern US).

• Buttermilk Pie - very like a chess pie, but richer and creamier.
• Sweet Potato Pie - tastes a little like a pumpkin pie, but has a much smoother, silkier texture.
• Pecan Pie - Very simple, but delicious. Pecans, honey, sugar, and piecrust. One slice is 550 calories!

Don't worry - I'll be coming back to this tomorrow to put some recipes in.

Favorite Southern Pies

Post 2

tacsatduck- beware the <sheep> lie

oh very nice selection....hmmmm war pecan pie or sweet tatter pie mmmmmmm smiley - whistle
smiley - chick
(smiley - cuddlesmiley - bunny)

Buttermilk Pie

Post 3

Lentilla (Keeper of Non-Sequiturs)

Buttermilk Pie

• 1/2 Cup Margarine, softened
• 2 cups white sugar
• 3 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 3 eggs
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• 1 9" deep dish pie crust

Preheat oven to 400 degrees (200°C) In a large bowl, cream margarine and sugar. Beat in flour and salt. Blend in the eggs. Stir in the buttermilk and vanilla. Pour into pie shell. Bake in the preheated oven for 15 minutes, then reduce temperature to 325°F (165°C) and bake 45 minutes, or until filling is set. When done, texture should be custard-like. Calories per serving: 444!

Pecan Pie

Post 4

Lentilla (Keeper of Non-Sequiturs)

Pecan Pie

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 2 tablespoons white sugar
• 1/2 cup butter, chilled
• 4 tablespoons ice water
• 3 eggs, beaten
• 3/4 cup light corn syrup
• 2 tablespoons dark corn syrup
• 3/4 cup light brown sugar
• 3 tablespoons butter, melted
• 1 pinch salt
• 1/2 cup pecans, finely crushed
• 1 cup pecans, quartered
• 1 cup pecan halves

Preheat oven to 350°F (175°C).

To Make Crust: In a medium bowl, combine flour, salt and white sugar. Cut butter into flour mixture until it resembles coarse crumbs. Gradually sprinkle the water over the dry mixture, stirring until dough comes together enough to form a ball. On a floured surface flatten dough ball with rolling pin. Roll out into a circle that is one inch larger than pie dish. Place pie shell into dish and refrigerate until pie filling is complete.

To Buy Crust: Go to your local grocery store and purchase a 9” pie crust.

To Make Pie Filling: In a medium bowl, mix together eggs, light and dark corn syrups, brown sugar, butter, salt and finely crushed pecans. Spread quartered pecans over bottom of refrigerated pie crust. Pour syrup mixture over top of pecans, then arrange pecan halves on top of pie.

Bake in a preheated 350 degrees F (175 degrees C) oven for one hour or until firm; let cool for one hour before serving.

Calories per serving: 550!

Sweet Potato Pie

Post 5

Lentilla (Keeper of Non-Sequiturs)


• 2 cups cooked and mashed sweet potatoes
• 2 eggs
• 1 1/4 cups evaporated milk
• 3/8 cup white sugar
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 2 tablespoons rum
• 4 tablespoons melted butter
• 1 (9 inch) unbaked pie crust

Preheat oven to 425 degrees F (220 degrees C).
Into food processor, put sweet potatoes, evaporated milk, sugar, salt, cinnamon, nutmeg, rum, eggs and butter or margarine. Blend until smooth. Pour into pie shell.
Bake for 10 minutes in preheated oven. Reduce heat to 300 degrees F (150 degrees C). Bake for about 50 minutes more, or until the filling is firm.

Now, my mom never used rum in her sweet potato pie, and I don't remember her putting any nutmeg in there either. Eagle Brand evaporated milk is a favorite with my family, but it's not available in the UK... I think. For those US residents, here's the Eagle Brand official sweet potato pie recipe.

Eagle Brand Sweet Potato Pie

• 1 (1 lb.) or 2 med. sweet potatoes, cooked and peeled
• 1/2 c. margarine (softened)
• 1 (14 oz.) can Eagle brand condensed milk
• 1/4 c. orange flavored liquor or 2 tsp. grated orange rind
• 1 tsp. ground cinnamon
• 1/2 tsp. ground nutmeg
• 1/4 tsp. salt
• 1 (9 in.) unbaked pastry shell
• 2 eggs (slightly beaten)

Preheat oven to 350 degrees. In large mixing bowl, mash yams with margarine, add remaining ingredients except eggs. Beat until mixture is smooth and well blended. Stir in eggs. Pour in pie shell. Bake for 50 to 55 minutes. Cool. Refrigerate leftovers.

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