(moved) Pecan Chess Pie: Difference between revisions
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(Created page with "Source: Dora Sutphin Yield: one 9-inch pie Rating: 5 of 5 == Ingredients == * 1 8- or 9-inch pie crust, unbaked * 1 c. brown sugar, packed * ½ c. granulated sugar * ...") |
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* 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. | * 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. | ||
[[Category:Desserts]] | [[Category:Desserts]] [[Category:Pies]] | ||
Revision as of 10:51, 24 November 2015
Source: Dora Sutphin
Yield: one 9-inch pie
Rating: 5 of 5
Ingredients
- 1 8- or 9-inch pie crust, unbaked
- 1 c. brown sugar, packed
- ½ c. granulated sugar
- 1 Tbsp. flour
- 2 eggs
- 2 Tbsp. milk
- 1 tsp. vanilla extract
- ½ c. butter, melted
- 1 c. pecans
Directions
- Mix together sugar and flour.
- Beat in eggs, milk, vanilla extract, and butter.
- Fold in nuts.
- Pour into pie-crust-lined pie pan.
- 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.