Filling:
4 ounces Unsalted butter, melted
19 ounces Granulated sugar (1 lb. 3 oz.)
4 Eggs
8 fluid ounces Evaporated milk
1/2 teaspoon Lemon juice
1 teaspoon Vanilla extract
1/2 ounce All-purpose flour
To Finish:
2 shells Basic Pie Dough (Flaky Dough) unbaked
pinch Nutmeg
Yield: 2 Pies
1. Beat the melted butter, sugar, eggs, milk, flavorings and flour together. Pour into pie shells and sprinkle the top of each pie lightly with nutmeg.
2. Bake at 325°F (163°C) until set and the crust is brown, about 40 minutes.
Notes: A traditional American pie especially in the South, chess pie is a type of custard pie. Its origins are not clear but some say 'chess' refers to the cheese-like texture of the eggy filling. Others claim that when a southern woman was complimented on the deliciousness of her pie she would reply, "Oh, it's just pie". With a southern accent, 'just' became 'jess'.
4 ounces Unsalted butter, melted
19 ounces Granulated sugar (1 lb. 3 oz.)
4 Eggs
8 fluid ounces Evaporated milk
1/2 teaspoon Lemon juice
1 teaspoon Vanilla extract
1/2 ounce All-purpose flour
To Finish:
2 shells Basic Pie Dough (Flaky Dough) unbaked
pinch Nutmeg
Yield: 2 Pies
1. Beat the melted butter, sugar, eggs, milk, flavorings and flour together. Pour into pie shells and sprinkle the top of each pie lightly with nutmeg.
2. Bake at 325°F (163°C) until set and the crust is brown, about 40 minutes.
Notes: A traditional American pie especially in the South, chess pie is a type of custard pie. Its origins are not clear but some say 'chess' refers to the cheese-like texture of the eggy filling. Others claim that when a southern woman was complimented on the deliciousness of her pie she would reply, "Oh, it's just pie". With a southern accent, 'just' became 'jess'.
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