For nine decades, Our State has made its way into homes across North Carolina, the United States, and the world. To celebrate, every month this year, we’re paying tribute to the readers who inspire us, offering a taste of our earliest recipes, and revisiting old stories with new insights. Follow along to find out how our past has shaped our present.
June 1, 1946 • The original recipe for this pie came with a disclaimer: “If you are lucky enough to find a can of sweetened condensed milk, here is the way to make an excellent pie.” In 1946, the country was still recovering from World War II. Ration books were distributed to every citizen, including infants, who were given 16 ration points to go toward canned condensed milk, making this ingredient a luxury for others.
Yield: 6 servings.
1 can sweetened condensed milk
Juice from 3 lemons
3 large eggs, separated
1 graham cracker pie shell
Preheat oven to 350°.
Mix condensed milk, lemon juice, and egg yolks in a bowl using either a whisk or an electric hand mixer. Pour mixture into pie shell and refrigerate until ready to serve.
For the meringue: Whip egg whites until stiff peaks form. Spread egg whites over pie, making sure to get it up against the crust. Bake for 10 minutes or until the meringue peaks are slightly browned. Remove from oven and let sit for 20 minutes before refrigerating. Serve cold.
— Recipe adapted by Lynn Wells
When it comes to spreading holiday cheer, the residents of this Chatham County town start early.
Our editor in chief shares a few treasured memories from her childhood home, a Christmas Eve night being one of the very first.
We took some, ahem, creative liberties when we combed through Our State’s archives to find a few favorite stories that carry the tune of a Christmas classic.
From decades-old family recipes to a centuries-old Carolina cookie, we’re filling our holiday tables with dishes that have stood the test of time.
