My Jeff Davis pie escapade proves cooking isn’t an exact science.
Joe Blair of Portales wanted me to make the pie, named after Confederate President Jefferson Davis. I chose a recipe from allrecipes.com.
The pie is mainly sugar, butter, milk and eggs flavored with vanilla, nutmeg and pumpkin pie spice. It has a definite egg flavor and texture reminiscent of omelets. It’s sweet and nicely spiced.
I was supposed to bake the pie awhile, reduce the temperature and cook until set. What’s “set”? I know it’s between liquid and rock hard, but that’s a wide spectrum.
The crust started burning while the filling was bubbling, (not set, I guessed). I sloppily covered the crust with foil and kept baking. Some time later, it was still bubbling.
I probably forgot to turn down the temperature, possibly why the filling didn’t seem set until it was out of the oven.
I left the pie out all night and then shared it with Joe and co-workers, who apparently liked it.
That evening, somebody said the pie needed refrigeration. What? The recipe didn’t mention it.
I was worried, but Dad said we wouldn’t get sick. He was right, but don’t try this at home. Refrigerate the pie.