COLONIAL PECAN CHESS PIE

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COLONIAL PECAN CHESS PIE image

Categories     Egg     Dessert     Bake

Yield 8 Servings

Number Of Ingredients 9

1 unbaked (9 inch) pastry shell
½ cup butter
1 cup sugar
¼ cup flour
1/8 teaspoon salt
3 egg yolks
½ cup evaporated milk
1 teaspoon vanilla extract
2/3 cup coarsely chopped pecans

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.

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