Pecan Chess Pie
Pecan Chess Pie recipe
Yield
12 servingsPrep
15 minCook
45 minReady
60 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 |
pie shell (9 inch)
partially baked |
|
|
| ⅓ | cup |
butter
at room temperature |
|
| ½ | cup |
sugar
white |
|
| ½ | cup |
brown sugar
firmly packed |
*
|
| 3 | large |
eggs
|
|
| 1 | tablespoon |
all-purpose flour
|
|
| 1 | tablespoon |
cornmeal
yellow |
|
| ⅛ | teaspoon |
salt
|
|
| ¼ | cup |
heavy whipping cream
|
|
| 1 ½ | teaspoons |
vanilla extract
|
|
| 1 | cup |
pecans
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
pie shell (9 inch)
partially baked |
|
| 79 | ml |
butter
at room temperature |
|
| 118 | ml |
sugar
white |
|
| 118 | ml |
brown sugar
firmly packed |
*
|
| 3 | large |
eggs
|
|
| 15 | ml |
all-purpose flour
|
|
| 15 | ml |
cornmeal
yellow |
|
| 0.6 | ml |
salt
|
|
| 59 | ml |
heavy whipping cream
|
|
| 7.5 | ml |
vanilla extract
|
|
| 237 | ml |
pecans
chopped |
|
Directions
Prepare the pie shell according to the recipe directions.
Partially bake and let cool on a rack before filling.
Preheat the oven to 350℉ (180℃). In a large mixing bowl, beat together the butter and sugars until creamy.
Add the eggs, one at a time, beating well after each addition.
Stir in the flour, cornmeal, salt, cream, vanilla, and pecans, blending well.
Pour the mixture into the pie shell.
Bake for 40 to 45 minutes, or until a knife inserted 1 inch from the outer edge comes out clean, and the filling is slightly firm.
Cool on a wire rack.
Serve warm or at room temperature. This pie tasts best when it is eaten within 3 hours of cooling.
Refrigerate any leftover pie.
