A classic southern pie gets a Yankee twist

By Jim Bailey


Yankee Chef logoJefferson Davis, the only president of the Confederacy, has been punked … with punkin, that is!

Want a great, timeless Southern pie with a Yankee influence that tastes exactly like a  punkin’chip cookie? Both North and South are equally represented here in a dessert that is outrageously good.

Classically, Jefferson Davis Pie is made with egg yolks but replacing them with egg substitute works equally as well. Go ahead and use 4 egg yolks and 2 whole eggs if desired.

thebestjeffersondavispieeShortbread Crust:

2 cups shortbread cookie crumbs or crushed vanilla waters

3 tablespoons butter or margarine, melted


1/2 stick(1/4 cup)butter or margarine, room temperature
1 cup packed brown sugar
1/2 cup egg substitute
4 tablespoons flour
2 teaspoons vanilla
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup raisins or dried cranberries
1/2 cup chocolate chips *
3/4 cup canned pumpkin

Preheat oven to 325-degrees F. In a bowl, combine cookie crumbs with melted butter. Transfer to a 9-inch pie pan and press against the bottom and up the sides; set aside. In a large bowl, beat butter and brown sugar until smooth and creamy.

Add egg substitute, pumpkin and vanilla, continuing to beat on high until well incorporated. Reduce speed to low and beat in flour, cinnamon and nutmeg. Using a spoon or rubber spatula, fold in the raisins and chocolate chips. Pour into prepared pie shell and bake 32-34 minutes, or until the center is firm to the touch. Remove from oven to cool slightly before serving. This pie is even better cold.

* To stay as close to yjr original as possible, substitute the chocolate chips for chopped, dried apricots, chopped dates or even some candied fruit.

Yankee Chef book coverSchiffer Books of Pennsylvania has released Jim Bailey’s new book The Yankee Chef: Feel Good Food for Every Kitchen. It contains more than 550 traditional New England comfort-food recipes tweaked for today’s palates with hundreds of kitchen tips and food facts. The hardback book is 312 pages and contains 200 color images. Its ISBN is 978-0-7643-4191-5 and the cost is $34.99. The book can be ordered through Misty Valley Books, 802-875-3400.

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Filed Under: Community and Arts LifeThe Yankee Chef

About the Author: Jim Bailey is a third generation Yankee Chef, New England food historian and newspaper columnist. His first cookbook, simply titled The Yankee Chef, has been published. He welcomes all feedback, questions or comments at theyankeechef@aol.com.

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