THIS COULD BE YOURS!Crock Pot Wednesday time here at Dining With Debbie, and I hope you will join me by signing up with Mister Linky below. There are some great giveaways for this inaugural event and here’s a look at one of them.
My precious friend and Kappa sister, Lindsey, is a very creative young mother of two – Presley and Chase. One of the giveaways for will be a $25.00 gift certificate to be used at her online shop called Personal Pizazz by Lindsey. She will be able to personalize your prize with your preferences. With so many items to offer, I’m sure you will find something to love.
How would you like this crab to greet your guests at your very own “pretend” or real (lucky you) beach house?
How about one of these for framing that PERFECT child or grandchild?
What little boy wouldn’t love this in his room? Don’t worry; she has plenty of items for that little girl in your life as well.
Need some holiday decor to brighten up a door or wall? What you need is some “Personal Pizazz by Lindsey. You should go there now and check out what you might be winning if you enter Crock Pot Wednesdays!
Now, on to the pie!
Today’s recipe comes from “Miss Alma,” a local legend. For many years she and her husband operated a restaurant called “Ed and Alma’s” that served what we in Arkansas affectionately call good home cooking , When Ed died in the mid 70s, Miss Alma continued operating the restaurant until it sold in 1982. She retired in an on again, off again fashion until she finally quit the restaurants business for good. She was coaxed out of retirement to cook for a local realtor and his friends for an occasional lunch. Needless to say, you wanted to become a “friend of Lib” if for no other reason that to sample some of that great Southern cooking whipped up by Miss Alma.
Ed and Alma’s, now known as Ed and Kay’s, was and is famous for its pies. They have even been written up in Michael and Jane Stern’s RoadFood. Take a look at that meringue!
Miss Alma’s P C P Pie is still a tradition today. You don’t go in asking for Pineapple, Coconut and Pecan Pie --- it’s P C P. Here’s her version:
PCP Pie ala Miss Alma
2 cups sugar
1 tablespoon corn meal
1 tablespoon flour
pinch of salt
1 cup pecans, coarsely chopped
1 cup drained crushed pineapple
1 cup flaked coconut
1 stick butter, melted
1 unbaked pie shell
Beat the sugar, corn meal, flour, eggs and salt together. Stir in the pecans, pineapple and coconut. Stir in the melted butter and mix well. Bake at 300 degrees in an unbaked pie shell approximately 45 – 60 minutes or until the pie is set. (You may need to cover the edges of the pie crust with foil or with a crust guard before the pie filling is completely cooked.)
- Tempt My Tummy Tuesdays If your mouth is drooling over the thoughts of this pie, just wait until you see what else is tempting those participating in this great blog event.
- Foodie Fridays hosted at Designs By Gollum. You will not want to miss these great cooks and their ideas.