Colonial Pecan Chess Pie Food

COLONIAL CHESS PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a saucepan, combine white sugar, brown sugar, flour and salt. Pour in milk and add margarine. Heat, stirring constantly, until sugar dissolves and margarine is melted. Remove from heat and set aside to cool.
• In a large bowl, whisk egg yolk, egg and vanilla until smooth. Whisk in cooled sugar mixture. Pour into pie crust.
• Bake for 25 minutes in the preheated oven, then reduce the temperature to 250 degrees F (120 degrees C) and bake for an additional 25 minutes, or until top is puffed and edges are golden brown. Allow to cool before slicing.

PECAN CHESS PIE

Steps:

• In a bowl, beat the shortening and water until combined. Add flour and salt; beat until crumbly. Shape into a b all. Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. trim pastry to 1/2 in. beyond edge of pie plate; flute edges. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Remove to a wire rack; reduce heat to 350°., In another bowl, cream the butter, sugar, flour and salt. Add the eggs, milk and vanilla; beat well. Stir in the pecans. Pour into prepared crust. Bake at 350° for 40-45 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack for 1 hour. Refrigerate for at least 1 hour. Serve with whipped cream.

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.

DARK PECAN PIE - VIRGINIAN HOSTESS STYLE

Steps:

• Sort through pecan halves and fill 1/2 cup with perfect pecan halves, and reserve until ready to put pie in oven.
• Preheat oven to 350 degrees Fahrenheit.
• Chop 1 cup of pecan halves or pecan pieces in food processor on pulse setting, and set aside.
• In a medium bowl, lightly beat eggs.
• Stir in the corn syrup, sugar, butter, vanilla and salt.
• Add the chopped pecans to the chess pie mixture and mix well.
• Pour chess pie mixture into unbaked pie shell.
• Top filling with perfect pecan halves.
• Cover pie edges loosely with foil.
• Bake at 350 degrees Fahrenheit for 20 minutes.
• Remove foil. Bake 20 minutes or longer or until a knife inserted near the center comes out clean. (That took me an additional 10 minutes.).
• Cool on a wire rack.
• Store in the refrigerator.

CHOCOLATE CHESS PIE

Steps:

• In a mixing bowl, combine the butter, sugar, cocoa, and salt until well combined. Add eggs, combining well. Stir in milk and vanilla. Fold in pecans and pour into pie shell.
• Bake in preheated 450 degree oven for 45 minutes, or until knife inserted comes out clean. Cool on rack.

MAPLE PECAN CHESS PIE

Steps:

• In a mixing bowl, cream together the butter and sugar.
• Add the eggs, flour salt and maple syrup.
• Fold in the pecans.
• Combine well then pour the mixture into the pie shell Bake at 400 for 5 minutes then reduce heat to 375F and bake for 30-40 minutes or until the mixture is firm and a skewer inserted in the center of the pie comes out clean.
• Serve plain or with whipped cream flavored with vanilla.