Two Versions of Jefferson Davis Pie
In response to the June 15 “You Asked About . . .” column about Jeff Davis Pie, several readers sent in a second version of this dessert. An 82-year-old transplanted Southerner concluded her note by saying, “Now that’s a pie.”
W. Welch of Los Angeles told us that the recipe came from “Joy of Cooking” (Bobbs-Merill Co., 1988: $16.95). In the book, authors Irma S. Rombauer and Marion Rombauer Becker write, “Without the nuts and spices this becomes Kentucky Pie.”
This second version calls for a meringue topping. In light of the recent outbreaks of food-borne illness caused by raw eggs contaminated with Salmonella enteritidis, the U.S. Department of Agriculture advises consumers that there may be some risk in eating egg whites lightly cooked, such as in meringue. An alternative would be to prepare the pie omitting the topping.
JEFFERSON DAVIS PIE
1/2 cup butter
2 cups light brown sugar, packed
4 egg yolks
2 tablespoons flour
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1 teaspoon freshly grated nutmeg
1 cup whipping cream
1/2 cup chopped dates
1/2 cup raisins
1/2 cup broken pecans
1 (9-inch) baked pie shell
Cream butter and brown sugar until light and fluffy. Beat in egg yolks.
Combine flour, cinnamon, allspice and nutmeg. Add to creamed mixture. Stir in cream, dates, raisins and pecans.
Pour mixture into pie shell. Bake at 325 degrees 30 minutes or until set. Cool.
Top with meringue. Continue baking 10 to 15 minutes, until golden brown. Makes 6 to 8 servings.
2 egg whites
1/4 teaspoon cream of tartar
3 tablespoons sugar
1/2 teaspoon vanilla
Whip egg whites until frothy. Add cream of tartar and continue whipping until stiff, but not dry and whites stand in peaks that lean over slightly when beater is removed. Beat in sugar 1 tablespoon at time, then beat in vanilla.
Address questions on food preparation to You Asked About ..., Food Section, The Times, Times Mirror Square, Los Angeles 90053. Personal replies cannot be given.