My mother-in-law makes the best sweet potato pie in the world, hands down! I always request it for Thanksgiving or any other family get together. She only uses a bare minimum of sugar and spices and that really allows the true flavor of the sweet potatoes to shine through. She also doesn’t use a recipe so I have never been able to duplicate her pie. It is really hard to measure “a dollop of this and a sprinkle of that”. As a result, I have been on the look out for a recipe that replicates the flavor of her pie. This recipe comes from one of my favorite dessert cookbooks, Southern Pies. It is about as close as I can get to my mother-in-law’s pie. Enjoy! Continue reading
Our friend John from Louisville, Kentucky was visiting last weekend and he only has a few requests while here, lots of shrimp, a good home cooked German dinner and pie. I’ve known John and his wife Karen for almost 20 years and way back when we lived in the same town, we often had dinner parties at their place or mine. Pie was always on the dessert menu. Always. I wanted to make something a little different this time and have been drooling over this recipe lately. Our other dinner party guests that night, Jeff and Norma, adore coconut so I figured I couldn’t really go wrong with this pie. The overwhelming consensus on that wine and beer soaked Saturday night was to declare this pie as simply amazing.