Pecan Chess Pie
TOTAL TIME: Prep: 35 min. Bake: 40 min. + cooling
YIELD: 6-8 servings.
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
Ingredients
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1/3 cup shortening
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3 tablespoons hot water
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1 cup all-purpose flour
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1/4 teaspoon salt
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FILLING:
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1/2 cup butter, softened
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2 cups sugar
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4-1/2 teaspoons all-purpose flour
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1/2 teaspoon salt
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3 large eggs
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1/2 cup evaporated milk
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1 tablespoon vanilla extract
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1-1/2 cups finely chopped pecans
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Whipped cream
Directions
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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°.
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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.
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