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Heirloom Chess Pie


1 9-inch pie shell
1/4 cup butter
1/2 cup sugar
1 cup packed brown sugar
1/8 tsp. salt
3 eggs
1 tsp. vanilla
2 tablespoon flour
1/2 cup cream
1 cup chopped pecans

Cream butter. Add sugars and salt and cream thoroughly. Add eggs, one at a time, beating well after each addition. Stir in remaining ingredients. Pour into pie shell. Bake at 375 degrees F until a knife inserted halfway between edge and center of filling comes out clean, about 40-50 minutes. Do not overbake. Serve slightly warm or cold.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.