Marvelous Chess Pie

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Marvelous Chess Pie

 

Sweet and rich, this longtime southern favorite draws fans in the Midwest,

too.

 

1 recipe Pastry for Single-Crust Pie (recipe below)

5 eggs

1-1/4 cups light-colored corn syrup

3/4 cup granulated sugar

1/2 cup packed brown sugar

4 teaspoons all-purpose flour

1-1/4 teaspoons vanilla

1/2 teaspoon salt

1/2 cup butter, melted

 

1. Prepare Pastry for Single-Crust Pie. On a lightly floured surface, roll

dough to form a 12-inch circle. Ease into a 9-inch pie plate, being careful

not to stretch pastry. Trim pastry to 1/2 inch beyond edge of pie plate.

Fold under extra pastry. Crimp edge. Set aside.

 

2. For filling, in a large bowl, beat eggs till combined. Beat in corn

syrup, granulated sugar, brown sugar, flour, vanilla and salt. Beat in

melted butter.

 

3. Place the unbaked pastry shell on an oven rack. Carefully pour filling

into the pastry shell. To prevent overbrowning, cover the edge of the pie

with foil.

 

4. Bake in a 375 degree F. oven for 25 minutes. Remove foil. Bake for 15 to

20 minutes more or till knife inserted near center comes out clean.

 

5. Cool on a wire rack. Refrigerate within 2 hours. Cover and store in the

refrigerator. Makes 10 servings.

 

Pastry for Single-Crust Pie: In a mixing bowl, stir together 1-1/4 cups

all-purpose flour and 1/4 teaspoon salt. Using a pastry blender, cut in 1/3

cup shortening till pieces are peasize. Sprinkle 1 tablespoon of cold water

over part of the mixture; gently toss with a fork. Push moistened dough to

the side of the bowl. Repeat moistening dough, using 1 tablespoon cold water

at a time, until all the dough is moistened (4 to 5 tablespoons cold water

total). Form dough into a ball.

 

Nutrition facts per serving: 446 calories, 19 g total fat, 131 mg

cholesterol, 316 mg sodium, 67 g carbohydrate

 

 

 

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Mark 12: 30,31

 

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