Yummy Chess Pie
Yummy Chess Pie recipe
Yield
12 servingsPrep
10 minCook
40 minReady
50 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
eggs
|
|
| 1 | cup |
sugar
|
|
| 1 | cup |
brown sugar
|
*
|
| ½ | cup |
butter
melted |
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 | tablespoons |
all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
| 1 | cup |
light cream (half&half)
|
|
| 1 | batch |
pie shell (9 inch)
pie |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
eggs
|
|
| 237 | ml |
sugar
|
|
| 237 | ml |
brown sugar
|
*
|
| 118 | ml |
butter
melted |
|
| 5 | ml |
vanilla extract
|
|
| 3E+1 | ml |
all-purpose flour
|
|
| 2.5 | ml |
salt
|
|
| 237 | ml |
light cream (half&half)
|
|
| 1 | batch |
pie shell (9 inch)
pie |
|
Directions
Beat eggs until light and lemon colored.
Gradually beat in sugars and melted butter.
Beat until fluffy. Beat in vanilla, flour, and salt. Stir in cream and mix well.
Line pie pan with pastry, crimping edges decoratively.
Pour filling into pie shell.
Bake at 400℉ (200℃) for ten minutes. Reduce oven temperature to 300 degrees.
Bake 25 to 30 minutes longer, until filling is set.
