(moved) Pecan Chess Pie

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, 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.

Estimated Nutrition

From 2016, per 1/8th slice of pie: 255 cal, 16 g fat, 41 mg cholesterol, 114 mg sodium, 27 g carbs, 1 g fiber, 2 g protein.

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.
• 2018 Givens Lane Samsung oven: two recipes. 4 cups pecans total. Mixed as 2016. Double vanilla. Used Irish butter (high fat content) just barely melted. 48 min at 370 deg F and let cool in oven for 20 minutes.