Southern Chess Pie

Southern Chess Pie

Servings 8

You’d better make two of these, ‘cuz they won’t last long. This pie is so (almost tooth-achingly) sweet, I like to ‘cut it’ with a little ice cream. This pie keeps well and tastes great the next day.

pastry for a 1 crust pie (or use ready made pie shell)
1 cup brown sugar, packed
1/2 cup white sugar
1 tablespoon flour
2 eggs
2 tablespoons milk
1 teaspoon vanilla
1/2 cup butter, melted
1 cup chopped pecans

rich vanilla ice cream, at serving time

Makes 1 (9-inch) single crust pie

Preheat oven to 375°F.

To make filling, mix brown sugar, white sugar, and flour together. Beat in
thoroughly: eggs, milk, vanilla, and butter in that order. Fold in nuts.
Pour filling into crust. Bake for 40 to 50 minutes. Serve small pieces warm
(this pie is very rich) with rich vanilla ice cream. (I like to use Edie’s®
Homemade-style Custard Ice cream.)