Wednesday, May 19, 2010


This pie recipe is so easy and yummy! I can turn out 5 or 6 pies at a time. They freeze well too. There are many versions in Louisville but this is the one we have been making since 1970.
May Day Pie
1 (9 inch ) unbaked pie shell
1 cup semisweet chocolate chips
1/2 cup finely chopped pecans
3/4 cup white sugar
3/4 cup white corn syrup
3 eggs, slightly beaten
1/2 stick butter, melted
1 teaspoon vanille extract
1/4 cup bourbon, optional
Layer chocolate chips in bottom of pie shell and layer pecans on top. In a medium bowl, mix sugar, white corn syrup, and eggs until well blended. Add melted butter, vanilla extract, and bourbon and blend again. Pour mixture over chocolate chips and pecans and bake at 350 degrees for 45 minutes or until almost set. Pie will become firm as it cools. Serve warm with whipped cream or vanilla ice cream.

This salad idea came from a picture I saw of a dinner at the White House. We called it "Crab Parfait" and it was very easy to assemble. We picked the little young bibb lettuce and the red oak leaf lettuce from our garden too. The bottom layer is the lettuce, then a layer of heirloom tomatoes - we used the baby assorted heirloom tomatoes and sliced them. Next a layer of homemade quacamole. You can make this a day ahead of time and cover with plastic wrap so that it touches the quacamole and then it will not turn brown. Last layer is a generous portion of cooked blue crab meat. You can use any salad dressing you prefer, but we liked the fresh basil olive oil that we drizzeled over the salad.

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