Legendary and Landmark Pies of N.C.-- Part 4: Sweet Potato and Pumpkin Pie

SWEET POTATO PIE--  Mama Dip's, Chapel Hill

A Chapel fixture for over 40 years.  The pie has a custardy filling made with milk, eggs, melted butter and, of course, you-know-what.

PUMPKIN PIE--  Aboard the USS North Carolina

On Thanksgiving 1943, sailors on board the battleship USS North Carolina, stationed off the Gilbert Islands in the Pacific had a feast.  Baked ham, giblet gravy, shipped potatoes, Waldorf salad, Grench peas, Parker House rolls, pumpkin pie and ice cream.

For the pumpkin pie crust, baker Donald Ayer's recipe required 200 pounds of flour, 96 pounds of shortening and 6 pounds of salt.  The custardy filling included evaporated milk, sugar and eggs, cinnamon, nutmeg and ginger.

Pumpkin Pie For 2,339.  --RoadPie

LOVEMAKING TIPS FOR SENIORS:  Set the mood with lighting.  (Turn them ALL OFF!)