I have never made a chess pie before. So I wasn’t really sure what to expect.
It has a bit of a pecan pie feel to be honest.
The major difference is that there is no karo syrup. This means the pie isn’t nearly as sweet.
If you are a fan of pecan pie, you know that the filling is overly sweet and gooey. I like pecan pie, so I don’t hate that.
My husband is not a fan of pecan pie - he thinks it is too sweet.
So the chess pie was perfect for us both. I got all the pecan goodness, he got the cut in sugar.
The recipe did not say how long to cook the pie for. I hate when recipes do this!
So I started with 40 minutes. I ended up adding another 10 minutes to get the center to be set.
So 50 minutes total, which is about average with pie cooking.
Give this pie a try - I don’t think you will be disappointed!
Chess Pie
1 Cup Packed Brown Sugar
1/2 Cup Granulated Sugar
1 Tablespoon Flour
2 Eggs
2 Tablespoons Milk
1 Teaspoon Vanilla
1/2 Cup Butter, Melted
1 Cup Chopped Pecans
1 Unbaked Pastry Shell
Mix sugars and flour; thoroughly heat in eggs, milk, vanilla and butter. Fold in pecans. Add to pie shell. Bake in a 375 degree oven until just set. Serve slightly warm, plain or with whipped cream.
Comments