In response to the June 15 "You Asked About . . ." column about Jeff Davis Pie, several readers sent in a second version of this dessert. An 82-year-old transplanted Southerner concluded her note by saying, "Now that's a pie."
W. Welch of Los Angeles told us that the recipe came from "Joy of Cooking" (Bobbs-Merill Co., 1988: $16.95). In the book, authors Irma S. Rombauer and Marion Rombauer Becker write, "Without the nuts and spices this becomes Kentucky Pie."
This second version calls for a meringue topping. In light of the recent outbreaks of food-borne illness caused by raw eggs contaminated with Salmonella enteritidis, the U.S. Department of Agriculture advises consumers that there may be some risk in eating egg whites lightly cooked, such as in meringue. An alternative would be to prepare the pie omitting the topping.
JEFFERSON DAVIS PIE
1/2 cup butter
2 cups light brown sugar, packed
4 egg yolks
2 tablespoons flour
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice