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Chess Pies Recipe

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This recipe for Chess Pies, by , is from My Cookbook Compilation, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Dawn Mabius

Category:
Category:

Ingredients:  
Ingredients:  
6 tart shells or 1 pie shell

1/2 c butter
1 1/4 c sugar
3 eggs, separated
1 c chopped raisins
1 c chopped nut meats
1 tsp vanilla

Directions:
Directions:
Cream butter with 1 c sugar; add beaten egg yolks and 1 egg white, stiffly beaten. Blend well, add fruits, nuts, and 1/2 tsp vanilla, pour into pastry shells and bake in a hot oven (400) about 15 minutes or until fillings are set. Reduce temperature to 325. Beat remaining egg whites until stiff, fold in remaining sugar and vanilla. Cover pies with meringue and return to oven. Bake about 15 minutes longer until meringue browns.

Variation - Instead of topping with meringues, bake pies as above, cool and top with whipped cream.

Number Of Servings:
Number Of Servings:
6 - 8
Preparation Time:
Preparation Time:
45 min
Personal Notes:
Personal Notes:
From cookbook owned by Minerva Kathleen Merritt Hooper (1917 - 2001)
Married Earl Leroy Hooper (1912 - 2002) Married September 12, 1935.

"The American Woman's Cookbook" Edited & Revised by Ruth Berolzheimer, Published for Culinary Arts Institute by Consolidated Book Publishers, Inc, Chicago, 1941

Inscription: To Kathleen From Earl May 29, 1943 Harrisville NY

 

 

 

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