Chess pie

 
                                 CHESS PIE
 
 Recipe By     : The Great American Dessert Cookbook
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Pies & Pastries
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Partially baked 9-inch pie shell
      1/3  cup           butter -- at room temperature
      1/2  cup           white sugar
      1/2  cup           firmly packed brown sugar
    3                    eggs
    1      tablespoon    all-purpose flour
    1      tablespoon    yellow cornmeal
      1/8  teaspoon      salt
      1/4  cup           heavy cream
    1 1/2  teaspoons     vanilla extract
    1      cup           chopped pecans
 
 Prepare the pie shell according to the recipe directions. Partially bake and
 let cool on a rack before filling. Preheat the oven to 350F. In a large
 mixing bowl, beat together the butter and sugars until creamy. Add the eggs,
 one at a time, beating well after each addition. Stir in the flour,
 cornmeal, salt, cream, vanilla, and pecans, blending well. Pour the mixture
 into the pie shell. Bake for 40 to 45 minutes, or until a knife inserted 1
 inch from the outer edge comes out clean, and the filling is slightly firm.
 Cool on a wire rack. Serve warm or at room temperature. This pie tasts best
 when it is eaten within 3 hours of cooling. Refrigerate any leftover pie.
 
 YIELD: 6 to 8 servings
 
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