Confederate pie
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | pounds | Butter; melted |
| 6 | Eggs | |
| 2 | cups | Sugar |
| ⅓ | cup | Cornstarch |
| ½ | cup | Half-and-Half |
| 6 | Lemons; juice of | |
| 1 | 9-inch unbaked pie shell | |
Directions
Mix melted butter w/ eggs & sugar in electric mixer on medium speed 2-3 min., or until well mixed. Stir cornstarch into half-and-half to dissolve, then pour into egg mixture. Add lemon juice & stir until well mixed. Pour into pie shell. Bake 1-½ hrs. at 300 degrees until brown on top & done in center. To tell if pie is done, shake pan gently. Filling should shiver in the middle and not be runny.
CONFEDERATE HOUSE
WESTHEIMER; HOUSTON: WINE:
QUADY PORT ARTIST'S EDITION
From the <Micro Cookbook Collection of American recipes>, downloaded from Glen's MM Recipe Archive, .
Related recipes
- Corn pie
- Country pie
- Deep south chocolate pie
- Georgia peach pie
- Georgia peanut butter pie
- Georgia pecan pie
- Hilton head pie
- Hoosier pie
- Jefferson davis pie
- Kentucky pie
- Kentucky rebel pie
- Old south buttermilk pie
- Patriotic pie
- Pear pie
- Real southern chess pie
- Richmond pie
- Southern fried pies
- The pie
- Tyler pie
- Union pie