Pecan Chess Pie

Total Time

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


6-8 servings

Updated: Jun. 27, 2023
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


  • 1/3 cup shortening
  • 3 tablespoons hot water
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup butter, softened
  • 2 cups sugar
  • 4-1/2 teaspoons all-purpose flour
  • 1/2 teaspoon salt
  • 3 large 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 in the center comes out clean. Cool on a wire rack for 1 hour. Refrigerate for at least 1 hour. Serve with whipped cream.