"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Chess Pie (Transparent) Recipe

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This recipe for Chess Pie (Transparent), by , is from 'Cooking With Harmony' 2nd Edition, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
In Memory of Paula Allen
Added: Monday, March 9, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 eggs. separated
1 c. sugar
1/2 c. milk
1 1/2 tsp. flour
1/4 lb. butter
1 tsp. vanilla
pinch salt

Directions:
Directions:
Beat egg yolks, add sugar (after blending with flour), butter, milk, salt and vanilla.
Bake in uncooked pie shell 350 for 30 minutes.

Use egg whites for meringue, add 1 T. sugar for each egg white. Beat after each spoonful is added and until very dry and stiff. Add to pie after it is cool and place in slow oven until browned slightly.

Personal Notes:
Personal Notes:
Taken from the first 'Cooking With Harmony' cookbook.

 

 

 

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