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Pecan Chess Pie Recipe

My favorite hobby is old-fashioned country cooking, but my job sometimes limits my kitchen time. This pie is one enjoyed by my husband and me.—Martha Fautheree, Midway, Texas

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Pecan Chess Pie Recipe

Prep: 35 min. Bake: 40 min. + cooling

Yield: 6-8 Servings

35 40 75

Ingredients

1/3 cup shortening
3 tablespoons hot water
1 cup all-purpose flour
1/4 teaspoon salt
FILLING:
1/2 cup butter, softened
2 cups sugar
4-1/2 teaspoons all-purpose flour
1/2 teaspoon salt
3 eggs
1/2 cup evaporated milk
1 tablespoon vanilla extract
1-1/2 cups finely chopped pecans
Whipped cream

Directions

In a bowl, beat the shortening and water until combined. Add flour and salt; beat until crumbly. Shape into a b all. Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. trim pastry to 1/2 in. beyond edge of pie plate; flute edges. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Remove to a wire rack; reduce heat to 350°.
In another bowl, cream the butter, sugar, flour and salt. Add the eggs, milk and vanilla; beat well. Stir in the pecans. Pour into prepared crust. Bake at 350° for 40-45 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack for 1 hour. Refrigerate for at least 1 hour. Serve with whipped cream. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 slice) equals 673 calories, 42 g fat (14 g saturated fat), 127 mg cholesterol, 396 mg sodium, 70 g carbohydrate, 3 g fiber, 8 g protein.

Originally published as Pecan Chess Pie in Country Woman March/April 2003, p5