CHESS PIE

April 21, 2010

Recipe By :
Serving Size : 0
Preparation Time: 0:00
Categories : Pies

2 1/4 cups sugar
1 1/2 sticks butter
1/3 cup corn meal
4 tablespoons all-purpose flour
1/4 teaspoon salt
1 teaspoon nutmeg
1/2 cup egg yolk
1 1/2 cups milk

Rub together all ingredients but egg yolk and milk until well blended, but not to the extent of being oily. Add and mix in the egg yolk. Add milk and mix until smooth.

Let mixture stand for 30 minutes before filling pie shell.

Pour into unbaked pie shell that is rimmed up high at the edge.

Place in 325° oven and bake until done — about 45 minutes.

Yield: “1 10-inch pie”


Per Serving (excluding unknown items): 3733 Calories; 188g Fat (44.3% calories from fat); 37g Protein; 494g Carbohydrate; 1g Dietary Fiber; 1928mg Cholesterol; 2173mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 1 1/2 Non-Fat Milk; 35 Fat; 30 Other Carbohydrates.

NOTES: From Carolyn Fugere.

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