Auntie KiKi here and the weather’s changing here in Savannah and I got to tell you I am so ready for it. August around here is the pits, the weather so hot and humid it melts the white clean off the rice. So to celebrate last night I decided to pour myself a martini...then again I’m always pouring a martini for one reason on another...and bake up a fine pie. I never met a situation that a two-olive martini or a fine pie didn’t make better.
Fact is that’s how Reagan and I figure out a lot of whodunit situations. We sit on Reagan’s front porch pour out a martini and talk things over. Most of the time we have BW...that’s Reagan’s pup Bruce Willis...right there between us taking a nice snooze or begging for a nibble of pie that I just might bring along to share.
And I’m sharing my pie recipe and martini recipe with you.
Auntie KiKi’s Praline Pumpkin Pie
Crust
1 unbaked 9” pie shell
1/3 cup ground pecans
1/3 cup brown sugar
2 tablespoons of butter, softened

Preheat the oven to 450°F (230°C, Gas Mark 8). Combine the pecans, brown sugar, and butter. Press into a pie shell. Bake for ten minutes.

Filling
3 eggs beaten
1 cup canned pumpkin
2/3 cup brown sugar, firmly packed
1 tablespoon of all-purpose flour
¼ teaspoon ground cloves
¼ teaspoon allspice
½ teaspoon salt
½ teaspoon ginger
½ teaspoon cinnamon
1 cup evaporated milk

Mix all the filling ingredients together until smooth and creamy. Add the filling to the partially baked pie crust (you can add a few of those pecans on top if you have a mind to) and bake at 325°F (170°C, Gas Mark 3) for another 40 minutes.

Yield: Makes one 9-inch pie

Sweaters and Scarves Martini
2 oz Grey Goose Vodka

1 pinch of Fresh Ginger

1 Fresh Green Apple

1 T Lime Juice


Muddle ginger and two apple slices. Add to vodka and lime juice. Pour over ice, shake, strain and pour into a glass. Top it up with dash of ginger ale and apple slice.


You all have a nice September now, you hear.
Hugs, your favorite auntie KiKi

Duffy Brown
Consignment Shop Mysteries