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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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This is a traditional way of making chess pie. Every good southern cook knows you have to add some cornmeal. To be honest, I don't really know why but that's how my mother did it so I will too. Ingredients:
2 cups sugar |
1 tablespoon cornmeal |
1/4 cup cocoa |
1 tablespoon flour |
1 teaspoon salt |
4 eggs, well-beaten |
1/2 cup milk |
1 teaspoon vanilla |
1/2 cup melted butter |
1 cup chopped pecans |
1 (9 inch) single crust pie pastry, unbaked |
Directions:
1. Preheat oven to 350°F
2. Combine sugar, cornmeal, cocoa, flour and salt in a large mixing bowl.
3. Stir to mix.
4. Add eggs, milk, vanilla, and butter.
5. Stir until smooth.
6. Blend in pecans.
7. Pour filling into unbaked crust.
8. Place in oven and bake for l hour or until filling is set and crust is golden.
9. If crust begins to brown too fast, lower oven to 325F and place a ring of foil over the crust.
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