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Pecan Chess Pie

 Pecan Chess Pie
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
6-8 ServingsPrep: 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

2 of 2

Pecan Chess Pie (continued)

Directions (continued)

  • 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.