Jefferson Davis Pie Recipe -
Jefferson Davis Pie Recipe

Jefferson Davis Pie

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"This pie is extremely rich and should be served in small wedges. It's especially good with a dollop of bourbon whipped cream."

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Ingredients Edit and Save

Original recipe makes 2 - 9 inch pies Change Servings


  1. Preheat oven to 425 degrees F (220 degrees C).
  2. In a large bowl, mix white sugar, brown sugar, and flour.
  3. Add softened butter, cream, eggs and vanilla. Mix until well blended. Pour into 2 unbaked pie shells.
  4. Bake at 425 degrees F (220 degrees C) for 10 minutes, then reduce temperature to 350 degrees F (175 degrees C) and continue baking for 45 to 50 minutes.
  5. Bourbon Whipped Cream: Whip cream and add sugar gradually until stiff peaks form. Once cream is whipped, gently fold in the bourbon.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Aug 03, 2009

This is a nice basic recipe for Jefferson Davis pie. The terrific thing about this pie is that it's so customizable. If you've never had it, it's difficult to explain the taste, but I'll try. It's sort of like a pecan pie minus the pecans, with a candied vanilla-rum flavor. Complicated, right? I further complicate things by adding a pinch of cinnamon, nutmeg and ground cloves to the mix. Doing so changes the taste to something closer to a pecan pie without the nuts crossed with a pumpkin pie minus the pumpkin. Also, for this recipe, be sure to use two deep dish pie crusts (there's going to be a whole lot of bubbling going on in the oven) and also cover your crusts with foil because they will burn easily given the lengthy cook time.

Nov 22, 2005

It's in the oven now, but was a little bit of a disaster last night because it overflowed everywhere in my oven. It should be noted that deep-dish pie crusts be used in order to avoid this. I'm trying again tonight and hopefully it will be as yummy as it sounds.


14 Ratings

Nov 24, 2008

Very Rich and Delicious! Please note the recipe is for (2) 9" Pies. If you will take about a 2" srip of aluminum foil and wrap in around the exposed crust until the last 15 min. of will keep the crust from burning. Happy Thankgiving!

Mar 03, 2007

This was one of my husbands favorite pies when he was a kid. It turned out as well as his Mother made. Thanks for the recipe.

Dec 08, 2005

This is a delicious Southern dessert

Nov 29, 2008

Yummm! Fabulous dessert, very very rich. The bourbon added to the whipping cream was awesome. I cut the amount of bourbon in half and there was just a hint of flavor. I didn't want to over-power the taste of this amazing pie. BUT! The recipe says to place ingredients into 2 pie should just say 1 pie shell! I also had to add about 15 minutes the the baking time but it could have been that my oven is off. I will make this again and again. Thanks for sharing the recipe with us!

Oct 19, 2008

I took them out of the oven about 25 minutes before the recipe said because the pies were burning! Oh and that's another thing. I did not realize the recipe was for 2 pies until I was done making it! Good thing I had 2 crusts.

Dec 30, 2007

Imade this for our family gathering at Thanksgiving and everyone begged me to make it for Christmas. A permanent addition to our traditional holiday menu.


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  • Calories
  • 390 kcal
  • 20%
  • Carbohydrates
  • 35.2 g
  • 11%
  • Cholesterol
  • 95 mg
  • 32%
  • Fat
  • 26.9 g
  • 41%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 2.3 g
  • 5%
  • Sodium
  • 164 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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