Jefferson Davis Pie Recipe

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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.

—Citrus Punch

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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.

—Robin B.

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11 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 baking...it will keep the crust from burning. Happy Thankgiving!

—Roger D.

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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.

—Mel

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Dec 08, 2005

This is a delicious Southern dessert

—Nubian

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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 shells...it 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!

—sherry541

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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.

—SUCUFREDA

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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.

—pkcoleman

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Nutrition

Calories
390 kcal
20%

Carbohydrates
35.2 g
11%

Cholesterol
98 mg
33%

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.

Nutritional Information

Jefferson Davis Pie

Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories: 390
Calories from Fat: 242

% Daily Value *
Total Fat 26.9g 41 %
Saturated Fat 15.3g 76 %
Cholesterol 98mg 33 %
Sodium 164mg 7 %
Potassium 62mg 2 %
Total Carbohydrates 35.2g 11 %
Dietary Fiber 0.4g 2 %
Protein 2.3g 5 %
Sugars 28.4g
Vitamin A 16 %
Vitamin C < 1 %
Calcium 5 %
Iron 6 %
Thiamin 6 %
Niacin 7 %
Vitamin B6 2 %
Magnesium 2 %
Folate 8 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.