Chess Pie

Chess Pie

1 C Sugar

1 C Light Brown Sugar

1/4 C Flour, sifted

1/4 Tsp. Salt

3 Egg Yolks

1 Egg

1/2 C Butter

1/2 C Milk

1 Tsp. Vanilla

1 9in Unbaked Pie Shell

So I have a confession to make. I love baking and cooking for large crowds. Not sure if you could tell or not. My mom has been making this pie for years. I have never actually tried it because Pumpkin Pie has my heart, and I ALWAYS eat pumpkin pie on Thanksgiving. That being said, this is one pie that is ALWAYS gone so I can’t try it the next day. I have been told this pie taste a lot like a Pecan Pie minus the Pecans. So if you are like me, and eat around pecans as much as possible, this might be the pie for you! Or if you go to make a pecan pie and find out you don’t have pecans, you can make this pie instead! Here is how I made the Chess Pie!

In a medium sauce pan melt together the sugars, flour, salt, butter and milk.

You will want to cook this mixture over medium heat. Stir it slowly and continually. You want the sugars to be totally dissolved and not burned. Remove from the heat and allow to cool completely.

After the sugars have cooled complexly, put your egg yolks and whole egg in a stand mixer or bowl and beat really well. Then add your vanilla. and mix well. DO NOT THROW AWAY YOUR EGG WHITES!!! (See Note)

Now mix your sugar mixture in with your eggs. Mix until everything is well incorporated. This filling is very runny. Do not let that scare you!

Pour your filling into the unbaked pie shell. I place my pie on a baking sheet so IF it does decide to spill or bake over, it isn’t all over my oven. Bake your Chess Pie for 35 minutes at 350 degrees. Then turn the oven down to 250 degrees to finish baking. The top will be slightly puffy. That is how you know it is baked all the way.

After the pie has cooled, enjoy!

NOTE- Remember those egg whites? You can use those to make a meringue topping for the pie. You would take your egg whites and beat them until they are foamy. Gradually stir in 1/2 C sugar and 1 Tsp. vanilla. Beat the mixture until stiff peaks form. Place the meringue on the pie and bake at 325 degrees for roughly 10 minutes.

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