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Publisher Photo
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
MAKES:
6-8 servings
TOTAL TIME:
Prep: 35 min. Bake: 40 min. + cooling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 35 min. Bake: 40 min. + cooling

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

Nutritional Facts

1 slice: 673 calories, 42g fat (14g saturated fat), 127mg cholesterol, 396mg sodium, 70g carbohydrate (53g sugars, 3g fiber), 8g protein.

  • 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
  1. 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°.
  2. 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.
Originally published as Pecan Chess Pie in Country Woman March/April 2003, p5

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MY REVIEW
charlenepaugustyn User ID: 3862805 91339
Reviewed Sep. 6, 2010

"I thought a chess pie always has cornmeal in it & egg yolks for that different texture? This sounds like a pecan pie & not a pecan chess pie!"

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