Chess Pie

From Yankee Magazine Church Suppers and Potluck Dinners Cookbook

Pies and Pastries Recipes

Yield: 6 to 8 servings

Similar to a traditional pecan pie, but much lighter and not as sweet. Under the pecans, the consistency is almost like that of a custard pie.

• 1/4 cup (1/2 stick) butter, at room temperature
• 1/2 cup white sugar
• 1 cup brown sugar
• 1/8 teaspoon salt
• 3 eggs
• 1 teaspoon vanilla extract
• 2 tablespoons all-purpose unbleached flour
• 1/2 cup cream
• 1 cup chopped pecans
• 1 unbaked 9-inch pie shell

Preheat the oven to 375 degrees F.

In a mixing bowl, cream the butter with the sugars and salt. Beat in the eggs, one at a time. Stir in the remaining ingredients. Pour into the pie shell.

Bake for 35 to 40 minutes or until a tester inserted near the center of the pie comes out clean. Serve warm or cooled completely.

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