Wade’s Wild Turkey Pecan Pie is (of course) one of my favorite pies. It’s a variation on an old southern favorite–the Bourbon Pecan Pie. It’s just that I prefer baking with Wild Turkey bourbon. It’s all-Kentucky, all the time. (Don’t worry–the alcohol burns off in the cooking. You won’t get tipsy if you eat a piece. It does retain the amazing Wild Turkey flavor, though).Continue reading“Wade’s Wild Turkey Pecan Pie”
When I worked at the Atlanta Marriott Marquis in Atlanta, one of the signature desserts–wildly popular with guests–was their chocolate macadamia nut pie. It is truly one of those “died and gone to Heaven” types of desserts. And though it may not be easy as pie to make, it’s well worth it.Continue reading“A Truly Decadent Chocolate Macadamia Nut Pie”
I ran across my recipe for buttermilk chess pie, and looking at the yellowed paper and faded blue ink, my mind traveled back to when I got it. Nearly 40 years ago when I worked for a factory some of the women would take pity on a hungry kid working his way through college. More than once there would be a pie or sandwich with my name on it waiting in the break room. This chess pie was my favorite, and the little old lady who made it gave me the recipe so I would always have it.Continue reading“Buttermilk Chess Pie”
