Colonial Pecan Chess Pie Recipes

COLONIAL CHESS PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a saucepan, combine white sugar, brown sugar, flour and salt. Pour in milk and add margarine. Heat, stirring constantly, until sugar dissolves and margarine is melted. Remove from heat and set aside to cool.
• In a large bowl, whisk egg yolk, egg and vanilla until smooth. Whisk in cooled sugar mixture. Pour into pie crust.
• Bake for 25 minutes in the preheated oven, then reduce the temperature to 250 degrees F (120 degrees C) and bake for an additional 25 minutes, or until top is puffed and edges are golden brown. Allow to cool before slicing.

PECAN CHESS PIE

Steps:

• In a bowl, beat the shortening and water until combined. Add flour and salt; beat until crumbly. Shape into a b all. Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. trim pastry to 1/2 in. beyond edge of pie plate; flute edges. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Remove to a wire rack; reduce heat to 350°., In another bowl, cream the butter, sugar, flour and salt. Add the eggs, milk and vanilla; beat well. Stir in the pecans. Pour into prepared crust. Bake at 350° for 40-45 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack for 1 hour. Refrigerate for at least 1 hour. Serve with whipped cream.

COLONIAL PECAN CHESS PIE

Steps:

• Cream butter. Gradually add sugar and continue creaming until light and fluffy. Add flour, salt and egg yolks; mix well. Stir in evaporated milk and vanilla. Pour into prepared pastry shell and sprinkle pecans over top. Bake in preheated 425F over 10 minutes; reduce heat to 300F and continue baking until set, at least 40 minutes longer.

COLONIAL INNKEEPER'S PIE

Steps:

• In a small pan, melt the chocolate with the water. Stir in 2/3 cup sugar. Heat to boiling, stirring constantly. Remove from heat. Stir in butter or margarine and 1 1/2 teaspoons vanilla. Set aside.
• Blend together flour, 3/4 cup sugar, baking powder, salt, shortening, milk, and 1/2 teaspoon vanilla with an electric mixer on low speed to mix. Beat on medium speed for 2 minutes. Mix in the egg. Beat 2 minutes more. Pour batter into the pastry lined pan. Stir chocolate mixture, and pour over batter. Sprinkle with the nuts.
• Bake in a 350 degrees F (175 degrees C) for 55 to 60 minutes. Serve warm.