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New Orleans Chess Pie


1/2 cup butter
1 cup sugar
3 egg yolks
1 egg white
1 cup chopped raisins
1 cup chopped nut meats
1 tsp. vanilla

Cream butter and sugar, add the beaten yolks and stiffly beaten egg white. Stir until it foams. Add the fruit and nuts and put into 12 individual pie shells. Bake at 400 degrees F until fillings are set and then at 350 degrees F until well browned. Serve with whipped cream.




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.