Published Sep 29, 2010 in Pies
This recipe was written on a lined index card and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.
Chess Pie
Cream:
1/2 stick soft butter
2 cups sugar
2 heaping Tbsp flour
Add:
4 beaten eggs
1 c. half & half cream
1 tsp. vanilla
Pour in unbaked shell and in 400° oven for 10 min.
Reduce heat 375° for 30 min.
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