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.
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Tariq Sajjad
[email protected]This pie was easy to make and turned out great! I will definitely be making it again.
Ranaali Raza
[email protected]This pie was delicious! I love the combination of pecans and chess filling. I will definitely be making this pie again.
Al Zihad
[email protected]This pie was a bit too sweet for my taste, but it was still very good. I think I would use less sugar next time.
Abnana Afnan
[email protected]I'm not a big fan of pecan pie, but this one was really good! The filling was smooth and creamy, and the crust was perfectly flaky. I would definitely recommend this recipe.
Eya Ayari
[email protected]This is the best pecan chess pie I have ever had! I love the gooey filling and the flaky crust. I will definitely be making this pie again and again.
Park Duoà
[email protected]This pie was a disaster! The crust was soggy and the filling was runny. I followed the recipe exactly, so I'm not sure what went wrong.
iibrahim sheriff
[email protected]The filling was a bit too sweet for my taste, but the crust was perfect. I will try making it again with less sugar in the filling.
Furqan Zameer
[email protected]This pie was delicious and easy to make. I used a pre-made pie crust to save time and it turned out great. I will definitely be making this pie again!
Arlene Morin
[email protected]I made this pie for a potluck and it was a huge success! Everyone loved it and asked for the recipe. I will definitely be making it again.
Haider shah Haider shah
[email protected]This pecan chess pie is a classic Southern dessert that is always a hit with my family and friends. The filling is rich and creamy, with a perfect balance of sweetness and nuttiness. The crust is flaky and buttery, and it holds up well to the filling