Black Walnut Chess Pie
Yield
1 PiePrep
20 minCook
45 minReady
65 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
7 1/2", unbaked |
|
| ½ | cup |
butter
softened |
|
| 1 | cup |
sugar
|
|
| 3 | tablespoons |
all-purpose flour
|
|
| ⅛ | teaspoon |
salt
|
|
| 3 | each |
egg yolks
|
*
|
| ⅔ | cup |
evaporated milk
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ½ | cup |
walnuts
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
7 1/2", unbaked |
|
| 118 | ml |
butter
softened |
|
| 237 | ml |
sugar
|
|
| 45 | ml |
all-purpose flour
|
|
| 0.6 | ml |
salt
|
|
| 3 | each |
egg yolks
|
*
|
| 158 | ml |
evaporated milk
|
|
| 5 | ml |
vanilla extract
|
|
| 118 | ml |
walnuts
chopped |
|
Directions
Prepare pastry shell; chill. Beat butter and sugar in a medium sized bowl until well-mixed.
Add flour, salt, egg yolks, and evaporated milk.
Beat until well mixed.
Stir in vanilla and walnuts.
Pour mixture into unbaked shell.
Bake on lower rack of oven at 375℉ (190℃). for 45 minutes or until center is set but still soft. Cool thoroughly.
