Southern pie and cake recipes inspired by The Help

The #1 New York Times best-selling book, The Help, is coming to the big screen on August 10! If you’re lucky enough to live in Los Angeles, New York, Chicago, Detroit, Charlotte, Philadelphia, Atlanta, Baltimore, Houston and Dallas-Ft. Worth, you can purchase tickets to a special 7 pm showing on August 9. Call 1-800-347-6396 for more information.

If your book club hasn’t read the book or would like to do a pre- or post-movie party, here are some entertaining ideas from the folks at DreamWorks.

Pecan Pie

By Jackie Smith – recipe courtesy of allrecipes.com

Ingredients:

• 1 (9 inch) unbaked pie crust
• 3 eggs, beaten
• 1 cup dark corn syrup
• 1 cup white sugar
• 1/4 cup melted butter
• 1 teaspoon vanilla extract
• 1 cup pecan halves

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Beat together the eggs, corn syrup, sugar, butter and vanilla.
3. Arrange pecans in bottom of pie crust and pour mixture on top.
4. Bake for 1 hour or until knife inserted 1 inch from edge comes out clean.
5. Allow to cool before slicing.

Serve the pecan pie warm with a scoop of vanilla ice cream or cool with a dollop of whipped cream!

Pineapple Cake

By Suzanne Stull – recipe courtesy of allrecipes.com

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 2 eggs
• 1 1/2 cups white sugar
• 1/2 teaspoon salt
• 1 (20 ounce) can crushed pineapple with juice
• 3/4 cup butter
• 1/2 cup white sugar
• 1/2 cup evaporated milk
• 1 teaspoon vanilla extract

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Lightly grease one 9×13 inch pan.
3. Mix the flour, baking soda, salt, and 1 1/2 cups of the white sugar together.
4. Stir in the beaten eggs and the pineapple with juice and mix well.
5. Pour batter into prepared pan.
6. Bake at 350 degrees F (175 degrees C) for 30 minutes.

Directions for the Buttery Milk Syrup:

1. In a sauce-pan combine the butter or margarine, evaporated milk, vanilla, and 1/2 cup white sugar.
2. Bring mixture to a boil over medium high heat and cook for about 5 minutes. Pour over cake while still warm.

Cream Cheese Blueberry Pie

By Lisieux Bauman – recipe courtesy of allrecipes.com

Ingredients:

• 4 ounces cream cheese, softened
• 1/2 cup confectioners’ sugar
• 1/2 cup heavy whipping cream, whipped
• 1 (9 inch) pastry shell, baked
• 2/3 cup sugar
• 1/4 cup cornstarch
• 1/2 cup water
• 1/4 cup lemon juice
• 3 cups fresh or frozen blueberries

Directions:

1. In a small mixing bowl, beat cream cheese and confectioners’ sugar until smooth.
2. Fold in whipped cream & spread into pastry shell.
3. In a large saucepan, combine the sugar, cornstarch, water and lemon juice until smooth; stir in blueberries.
4. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Cool.
5. Spread over cream cheese layer. Refrigerate until serving.

Anne-Marie Nichols