OCTOBER

OCTOBER

February 26, 2013

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.


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