(moved) Pecan Chess Pie: Difference between revisions

Latest revision as of 13:15, 25 November 2020

moved to [1]

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-Source: Dora Sutphin
+moved to [https://docs.google.com/document/d/1EzODxV6yoS57IzMamyvkooefPZ6BQA5iDZS-Z75FDLA/]
-Yield: one 9-inch pie
-Rating: 5 of 5
-== Ingredients ==
-* 1 8- or 9-inch pie crust, unbaked
-* 1 c. brown sugar, packed
-* &frac12; c. granulated sugar
-* 1 Tbsp. flour
-* 2 eggs
-* 2 Tbsp. milk
-* 1 tsp. vanilla extract
-* &frac12; c. butter, melted
-* 1 c. pecans
-== Directions ==
-* Mix together sugar and flour.
-* Beat in eggs, milk, vanilla extract, and butter.
-* Fold in nuts, saving four of the prettiest.
-* Pour into pie-crust-lined pie pan.  Place the four pecans on the top around the center.
-* Bake at 375 degrees for 40 to 50 minutes.
-Serve slightly warm, plain or with whipped cream.
-== Notes ==
-* 2015 Givens Lane: two recipes.  Creamed together butter, sugar, flour.  Greased and floured the pans (to help minimize sticking when sugar bleeds).  Cooked 48 minutes, turned oven off, cracked door for 5 minutes, left to cool in open oven for 15 minutes.
-* 2016 Givens Lane: two recipes.  Used 3 cups pecans total, could've easily used four.  Mixed together sugar, flour, then all liquids, ending with fully melted butter.  Accidentally partially broiled the top for the first 9 minutes of cooking.  Cooked 48 minutes total, turned oven off and left to cool inside for 30 minutes.
-[[Category:Desserts]] [[Category:Pies]]