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.
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.
1 tablespoon flour
1/2 stick butter softened
1/3 cup buttermilk
1 tsp vanilla
1 unbaked regular 9 inch pie shell
Coconut Cream pie