Chess Pie
By Yankee Magazine|May 23 2002|
Similar to a traditional pecan pie, but much lighter and not as sweet. Under the pecans, the consistency is almost like that of a custard pie.
Yield
6 to 8 servings
Ingredients
1/4 cup (1/2 stick) butter, at room temperature
1/2 cup white sugar
1 cup brown sugar
1/8 teaspoon salt
3 eggs
1 teaspoon vanilla extract
2 tablespoons all-purpose unbleached flour
1/2 cup cream
1 cup chopped pecans
1 unbaked 9-inch pie shell
Instructions
Preheat the oven to 375 degrees F.
In a mixing bowl, cream the butter with the sugars and salt. Beat in the eggs, one at a time. Stir in the remaining ingredients. Pour into the pie shell.
Bake for 35 to 40 minutes or until a tester inserted near the center of the pie comes out clean. Serve warm or cooled completely.
I would eliminate the nuts and brown sugar, put in nutmeg, allspice for a true chess pie.