MAMA'S CHESS PIE
This old family recipe is a gem. It's creamy and smooth with a sweet, rich brown butter flavor. Brushing egg white on the crust and par-baking it helps the crust hold up well. It gives the crust excellent flakiness. Easy to make, this is a divine holiday dessert. We're ready to try the lemon version too!
Provided by Cathy Smith
Categories Pies
Time 1h
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 325 degrees. Note: I love a flaky crust so have found this to help, while baking keep a beaten egg white handy. Brush the unbaked pie shell bottom and sides with the beaten egg white.
- 2. Bake that for 7-minutes. Let it cool then proceed on.
- 3. Beat eggs and butter until light and lemon colored.
- 4. Sprinkle in the remaining dry ingredients.
- 5. Then add the evaporated milk and vanilla.
- 6. Pour this into the pie shell.
- 7. Bake for 55-65 minutes until set.
- 8. NOTE: You can make this a lemon chess pie by adding 1/4 cup lemon juice and the zest from one lemon.
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