Pecan Chess PieMy favorite hobby is old-fashioned country cooking, but my job sometimes limits my kitchen time….
Pecan Chess Pie
1/3 cup shortening 3 tablespoons hot water 1 cup all-purpose flour 1/4 teaspoon salt FILLING: 1/2 cup butter, softened 2 cups sugar 4-1/2 teaspoons all-purpose flour 1/2 teaspoon salt 3 large eggs 1/2 cup evaporated milk 1 tablespoon vanilla extract 1-1/2 cups finely chopped pecans Whipped cream
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.
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.