MISSISSIPPI PLANTATION PIE..A SOUTHERN FAVORITE!

 

What are your favorite things about the South?

Friendly folks in abundance

Well-mannered children

Front porch visits

Covered dish lunches after church

Sweet tea

Local farmers markets

Saturdays in Autumn

Ole Miss football Saturdays

Moss draped Mississippi Oak trees

The Square in Oxford

Ole Miss Tailgating in the Grove

Antiquing

Low country boils at the beach

Pretty tablescapes with family treasures

Storytelling amongst family and friends

 

 

 

This Plantation Pie recipe has always been one of my most requested recipes. It is from long ago when we were attending Ole Miss. I cannot count the number of times we all met for lunch and a day of shopping on the square in Oxford and finished off a southern luncheon with this fabulous and yes, fattening pie! What can I say....we were younger and did not have to really count our calories since we walked all over campus! It's a southern delight for sure!

 

 

 

MISSISSIPPI PLANTATION PIE

Pastry for single-crust pie
3 eggs
1 cup light-colored corn syrup
2/3 cup packed brown sugar
1/3 cup butter, melted
1 teaspoon vanilla
1/4 teaspoon salt
1 cup semisweet chocolate pieces
1 cup flaked coconut
1 cup pecan pieces

 
Unroll prepared pastry into a 9-inch pie plate. Ease pastry into pie plate without stretching. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge. Set aside.In a medium bowl, combine eggs, corn syrup, brown sugar, butter, vanilla, and salt.In pastry shell, layer semisweet chocolate pieces, coconut and pecan pieces. Pour egg mixture over all, spreading evenly. To prevent overbrowning, cover edge of pastry shell with foil.
 Bake in a 350 degree oven for 30 minutes. Remove foil; bake for 20 to 25 minutes more or till set. Cool completely on a wire rack. Cover and store in refrigerator within 2 hours. Serve with vanilla bean ice cream or whipped cream, chocolate syrup and sprinkle with toasted coconut.