Meeting Up for Coffee & Pie

A few weeks ago, I took my mom to meet an aunt I hadn’t seen since I was a young child.  She was going to be within an hour of my home so we planned to drive over.  She wanted to meet up for coffee and pie! I must admit that I was saddened that the restaurant did not have pie at all! Gone are the days of the local diner with corner jukebox and vast array of pies…Pecan, Coconut cream, Lemon Meringue, Cherry, and Apple served ala mode or with thick slabs of cheddar.

Meeting for coffee and pie was a “thing” when I was growing up.  It’s how people got together for a visit. If there were kids, we’d get our own booth where we could visit without disturbing the adults, otherwise you sat quietly, bored and listened. In those days, children were to be seen and not heard, but if you were good at it, you’d sure get an ear full of gossip, a helping of adult humor, the news around town and a stroll down memory lane.

In those days, people didn’t rush.  It was a simpler time and people took their time with one another.  A meeting like this could easily last a couple hours.  Many of the woes of the world were solved, laughter shared, friendships and memories made, all served up with a steamy cup and a fat slice of pie.

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Dixie Pie (Bourbon Pecan with Chocolate Chips)

1 9-inch pie crust (store-bought or homemade)

1 cup brown sugar

1 cup light corn syrup

½ cup butter (1 stick)

4 large eggs, beaten

¼ cup bourbon

1 teaspoon vanilla extract

¼ teaspoon salt

6 ounces semi-sweet chocolate chips (approximately 1 cup)

1 cup chopped pecans

Preheat oven to 325 degrees F. Line a deep dish pie plate with the pie crust, set aside.

Combine sugar, corn syrup and butter in a saucepan. Stirring constantly, cook over medium heat until butter melts and sugar completely dissolves. Remove from heat and cool slightly.

In a large bowl, combine egg, bourbon, vanilla and salt. Mix thoroughly. Very slowly pour cooled sugar mixture into egg mixture, whisking constantly so that the heat from the sugar mixture doesn’t cook the egg mixture. Add the chocolate chips and pecans and stir to mix well.

Pour mixture into pie shell. Bake in preheated oven for 50 to 55 minutes or until set and golden on top.

Serve warm with vanilla bean Ice cream or chilled with whipped cream.

 

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Buttermilk Pie

1 tablespoon flour

1 cup sugar

1/2 stick butter softened

2 eggs

1/3 cup buttermilk

1 tsp vanilla

pinch salt

1 unbaked regular 9 inch pie shell

 

Preheat oven to 325 degrees.
Combine flour, sugar, and butter in a bowl and mix well.
Add eggs one at a time, beating well after each one.
Add buttermilk, vanilla, and salt.
Pour into pie shell and bake for 55 minutes until the middle is set and light golden brown.

 

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Coconut Cream pie

Preferred Pie crust traditional or graham cracker
1/3 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
2 cups milk
2 large egg yolks, slightly beaten
2 tablespoons butter
2 teaspoons Coconut extract
1 C  shredded coconut plus more for topping
If using a traditional pie crust, prick crust with a fork and bake according to pkg.
In a 2-quart saucepan, mix sugar, cornstarch and salt. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
Gradually stir at least half of the hot mixture into egg yolks, then stir back into hot mixture in saucepan. Boil and stir 1 minute; remove from heat. Stir in butter and coconut extract. Fold in 1 c. Coconut.
Pour pudding into the pie crust. Cover and refrigerate about 1 hour or until chilled. Top with generous heaping amount of whipped cream and top with toasted coconut.
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If You’re thinking of hosting a coffee and pie get together, kick it up a notch by serving French Pressed Coffee, offering a variety of sweeteners like cinnamon sugar, pumpkin pie spiced sugar and vanilla sugar and ALWAYS with real cream!
As promised, A tag for my friend  Somewheresea

32 comments

  1. Oh my, oh my, oh my.

    I don’t consider myself a pie person – make mine cake please – but I could definitely hoover down one of those slices of pie right now. ok … honestly, I could probably hoover all 3. Yum.

    thanks for including the recipes. My husband is a big-time pie person and pecan is one of his favourites. I can hardly wait to try this one on for size. Bourbon says it all 🙂

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  2. I’m reminded of how when I was a little girl my mother and I would meet my grandmother at the Big Boy in the very way you described. Pie and coffee (and probably milk for me). It was a time for my mom to catch up with her mom but it’s a memory I still carry with me.

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  3. Oh my, these look good. Can’t remember the last time I had pie. My mother always had a fresh-baked pie ready, and I clearly remember going for dinner to an aunt’s who made homemade raspberry pie which was my favourite.

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  4. Oh gosh! I think I just lost half a pound in “drool”! I have a few “crustless” pie recipes that are really good–for folks (myself) who prefer the filling and think crust is just an extra plate (or too much work) 🙂 Question: do you think I could substitute rum for the bourbon? I don’t drink alcohol, and just bought a bottle of rum I won’t use up in fruitcakes. Thanks mucho for the recipes ❤

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  5. Did you really have a slab of cheese with pie? That is so weird. Pie with ice cream or cream you betcha 🙂
    Yes being seen and not heard was a good way to get the gossip, both around town and family

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    • I’ve heard of it, even seen it but never tried it myself, as in the south, that would be a yankee thing! Because it was always offered and I’ve seen folks eat it, I thought I’d trace the history of that combination. Here’s what I found via Southern Living Magazine…
      Food historians have offered many different explanations of how these two foods were brought together in the first place. In ancient times, cheese was often served with fruit and nuts at the end of meals to aid with digestion. The cheese-apple pie connection is often traced back to England, which is the birthplace of Cheddar and the apple pie. Back in the 17th and 18th century, English pies were often topped with a dairy-based sauce, such as custard. Somehow along the way, Cheddar stepped in for the sauce and the rest was history. And still found on menus and dining tables across the Northeast and Midwest.

      Liked by 1 person

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