PECAN CHESS PIE
This Pecan Pie is so easy to make and so good! If you love pecan pie and you love chess pie, you will love this delicious combination! This pie would be the perfect addition to any holiday gathering or anytime you need a wonderful dessert. We love chess pie and the pineapple chess pie is probably one of our favorites, which is great for summer, but this one is quickly moving to the top of the list.
Pecan Chess Pie Ingredients Needed:
Deep Dish Pie Shell
Vanilla extract or flavoring
Buttermilk (see notes)
We have made this pie a few times and my family loves it. Most recently we decided to make it and didn’t have any buttermilk. I used evaporated milk, in the same amount and it worked great. So you can use that instead of buttermilk. It is delicious either way!
This pie is wonderful served warm with ice cream or whipped topping. Honestly we don’t find this pie overly sweet, even with the amount of sugar that is in it. I have not tried making it with less sugar.
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Pecan Chess Pie
- 1 deep-dish pie shell
- 1/2 cup or 8 tablespoons butter melted
- 1 1/2 cups sugar
- 1 teaspoon vanilla flavoring
- 3 eggs
- 1/4 cup buttermilk
- 1 tablespoon cornmeal I used white self-rising cornmeal
- 1 tablespoon white distilled vinegar
- 1 1/2 cups of pecan halves
- Melt butter in the microwave and set aside. Beat sugar, cornmeal, and eggs in a bowl with a mixer.
- Add buttermilk, vinegar, and vanilla.
- With a spoon stir in melted butter and then mix in pecans. Pour into pie crust.
- Bake in a preheated 400-degree oven for 40 minutes or until a knife inserted in the center comes out clean.
- Turn off the oven and leave the pie in the oven until the oven cools.
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