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Butter Chess Pie
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A very rich pie

mhb from nj

Serves/Makes:1 nine inch pie

  • Filling:
  • 1/2 cup (125 ml) butter
  • 2 cups (475 ml) sugar
  • 1 tbsp (15 ml) flour
  • 1 tbsp (15 ml) yellow corn meal
  • 5 well beaten eggs
  • 1 cup (225 ml) milk
  • 2 tbsp (30 ml) lemon juice
  • 1 tsp (5 ml) vanilla
  • Rich pastry shell:
  • 1 cup (225 ml) of sifted all purpose flour
  • 1/4 tsp (1 ml) salt
  • 1/4 tsp (1 ml) baking powder
  • 6 tbsp (90 ml) butter
  • 3 to 4 tbsp (60 ml) milk
  • For filling:
  • Cream butter and sugar.
  • Beat in flour and cornmeal.
  • Add eggs, milk, lemon juice and vanilla; beat well.
  • For pastry shell:
  • Sift together flour, salt and baking powder.
  • Cut in butter till size of small peas.
  • Gradually add milk, mixing till dough can be formed into a ball.
  • Flour a board and roll out and fit into a 9 inch pie plate.
  • Crimp edges high.
  • Pour filling into the pie crust and bake at 350 degrees (175 C.) until knife inserted in center of pie comes out clean; about 55 minutes.

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