Drema's Southern Bakers Chess Pie
Should be creamy and the consistency of pudding unlike the varieties that seem to be Pecan Pie without the pecans.
You can make your own pie crust or use the Pillsbury Refrigerated ones.
3/4 cbrown sugar, light packed
3/4 cbrown sugar, dark packed
1/4 cbread flour, self-rising
1/4 ccrisco shortening
1 1/4 cmilk, whole or 2%
1 tspvanilla extract flavoring
19" pie shell (your own or refrigerated brand)
How to Make Drema's Southern Bakers Chess Pie
- Preheat oven to 350 degrees. Grease, dust with flour, shake and remove excess flour from pie tin (or glass). Place prepared or packaged pie crust in tin. Press over bottom and sides with floured fingers. (I throw a dusting of flour over bottom of pie crust) Trim and flute the pie crust edges to your liking. Prick the bottom of crust. Place in oven and bake until lightly cooked (about 10 minutes). Remove and allow to cool.
- Prepare filling while crust is baking. In large mixing bowl mix together the sugars, bread flour, cornstarch and salt. Mix well. Add eggs 1 at a time - beating mixture well after each addition. Gradually add milk stirring as you proceed. Add vanilla last - stirring again.
- Remove pie crust and allow to cool for about 15 minutes. Pour filling into pie crust and bake approximately 30 minutes on 350 degrees or till sets up. (Do not overcook)