If you missed it, this pie was featured in the Baldwin Register last Wednesday. Dawn Hoover, the Spice of Life columnist, featured some "local celebs" (that would be me!) and their Mother's recipes. My Mom wanted to share her great-grandmother's Southern Pecan Cream Pie. It is absolute Heaven. I could not wait to get to her house yesterday to have some of this pie! I ate 3 slices. Yes, you read that correctly. Three slices! I must say that two of them were dinner though. I ate them curled up in bed catching up on Desperate Housewives. Such a sweet end to my Mother's Day! Put this one on the Menu next time you need to make a dessert. It is a winner for sure! Thanks Mom for making this yesterday and sharing half of a pie with me :)
3/4 cup sugar
3 tablespoons flour
1/2 teaspoon salt
3 egg yolks
1 cup whole milk
2 tablespoons butter
3/4 cup pecans, chopped
3 egg whites
6 tablespoons sugar
1 baked 9-inch pie crust
Combine first three ingredients in a medium saucepan and set aside. Beat the egg yolks in a separate bowl. Slowly add the whole milk to the eggs. Add the milk and egg mixture to the dry ingredients in the saucepan, whisking to combine. Add the butter and cook over low heat, stirring constantly, until thickened. Cool completely and add pecans.
In another bowl, beat egg whites until foamy, adding sugar 1 tablespoon at a time and beat until stiff. Fold half of the meringue into custard and pour into baked pastry shell.
Spread remaining meringue over filling, sealing to the edge of crust. Brown in a moderate oven at 350 degrees, for about 15 minutes. My Mom says that 8 wedges can be cut, but she prefers 6! If you like it as much as me, just sit down with the pie plate and a fork. Perfection!
*My Mom likes to bake her pie the night before and let it set up in the fridge overnight. It seems to taste better that way :)
Enjoy!
(recipe from my Mom, Sandy Sumlin)
My MawMaw used to make this pie. The recipe makes two, so we would have one at her house and she would send one home with me! I am usually not a huge fan of peanut butter, but this pie is so light and delicious there's nothing not to love. Peanut butter and Cool Whip were both B1G1 this week at Publix. The pie crusts were on clearance at Walgreens for $.62! I did not need ANYTHING else sweet in my house, but I couldn't resist. My husband will enjoy this for sure!
For two pies:
1 8-oz. package cream cheese
1-1/2 cups confectioners sugar
1 cup peanut butter
1 cup milk
2 8-oz. tubs Cool Whip
2 9-inch cookie pie crusts (oreo or graham cracker)
Beat together cream cheese and confectioners' sugar. Mix in peanut butter and milk. Beat until smooth. Fold in whipped topping (I did all of this in my Kitchen Aid mixer).
Spoon into two 9-inch pie shells; cover and freeze or refrigerate until firm.
Some recipes said to put it in the freezer for at least 2 hours and allow to thaw on the counter for 20 minutes before serving. MawMaw kept hers in the fridge, so that's what I did. If you do keep it in the fridge, make it the night before so it has time to set-up. And I do just the opposite...I put it in the freezer about 20 minutes before serving.
Enjoy!
(adapted from AllRecipes.com)
