Southern Cookin': Desserts

For More Southern Cookin'
 


Euphoria's Peanut Butter Meringue Pie

This is a corrected version of the recipe in The Darling Dahlias and the Cucumber Tree, page 286.

Crust
1 cup confectioners' sugar
½ cup crunchy peanut butter
1 pie shell, 9-inch, baked

Filling
2/3 cup brown sugar
¼ cup cornstarch
½ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon salt
2 cups milk, scalded
3 egg yolks, beaten
2 tablespoons butter or margarine
1 teaspoon vanilla

Combine peanut butter and confectioners' sugar, blending well to create a fine, crumbly mixture. Spread all but 3 tablespoons over the bottom of the baked pie shell.

In a medium saucepan, combine brown sugar, cornstarch, cinnamon, nutmeg, and salt. Slowly stir in scalded milk. Cook over medium heat until smooth, stirring constantly. Stir about 1/3 of the hot mixture into the beaten egg yolks. Add this mixture back to the pan, along with the butter or margarine. Continue cooking and stirring until thickened. Remove from heat and stir in vanilla. Pour into prepared peanut butter crust.

Meringue
3 egg whites
3 tablespoons sugar
1/8 teaspoon cream of tartar

Beat egg whites, sugar, and cream of tartar until stiff but not dry. Spread over filling. Lightly sprinkle the reserved three tablespoons of peanut butter-sugar mixture over the meringue. Bake in 300°F oven until meringue is lightly browned. Serve chilled or at room temperature. Refrigerate the leftovers.


Aunt Hetty Little's Molasses Pecan Pie

Pastry for 9" one-crust pie
5 eggs
1/3 cup sugar
1¼ cups sorghum molasses
1 teaspoon vanilla
1 cup chopped pecans

Place the pastry in a 9" pie pan. Preheat oven to 350°F. In a large bowl, beat the eggs until light. Add sugar, molasses, and vanilla. Using a mixer, beat for two minutes. Add chopped nuts and mix well, using a large spoon. Pour into pie shell and bake for 35-40 minutes, or until the center of the pie is just set. Pie will continue to cook as it cools, so don't overbake.