Janet's Jargon

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Tuesday, July 26, 2005

The secret to the pie

OK, if you are brave enough to try it, here is the recipe for the famous (or infamous) Shartlesville Pie. Please do not drive after consuming a piece!

2 c Pumpkin; cooked
4 Egg
1 c sugar
1/2 ts cinnamon
1 tb Cornstarch
1 c Whiskey
1/4 c butter
1/3 c Cream

Put 2 cups of the pumpkin in a bowl and whip thoroughly with a fork until all lumps disappear. Add the sugar, yolks of eggs, cinnamon and beat for 5 minutes. Quickly add the cream, the whiskey and the butter, and mix well. Sprinkle the cornstarch over the stiffly beaten whites of eggs and add to the first mixture. Pour into a pan about 2 1/2 inches deep which has been lined with pie pastry, and bake for one hour at 375-F. Allow pie to become cold before using.


  • At 9:01 PM, Blogger Dorothy said…

    Janet, this pie sounds out of this world. Sounds great for a holiday dessert, too!

  • At 11:44 PM, Anonymous Carolyn Howard-Johnson said…

    Dear Janet Fans:
    I love this blog. My mind runneth over (no comments regarding this, OK?)
    1. Did you know cinnamon oil is also used to disappear warts? And as long as we're on this subject, I loved this recipe feature--a way to learn more about the ingredients.
    2. What, no link for WHISKEY??
    3. Are all Janet's fans aware that a few other authors and I have a recipe book that you can download on my site for FREE at http://carolynhowardjohnson.com. No whiskey, though. These are recipes from the Mormon (polygamist) side of my family!
    4. There is another recipe book to download FREE on my site--called "Seasoned Greetings." However, please don't overlook the other possibilities there. I mean, we all gotta put pumpkin on the table, right?

    Carolyn Howard-Johnson
    Award-winning author of This is the Place, Harkening, The Frugal Book Promoter and a new chapbook of poetry called Tracings now orderable at the www.FinishingLinePress.com

  • At 12:00 PM, Blogger fin said…


  • At 2:36 AM, Anonymous Anonymous said…

    Thank you so much for posting this. We used to make this every thanksgiving when I was a kid. It sounds like it shouldn't work but it does (though we usually reversed the proportions of whisky and cream). I'd lost my copy of the recipe and I'm grateful that you've printed it here.


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