Fans of traditional chess pie may omit the optional ingredients in this recipe, but those looking to change things up find new flavor in an old favorite with the addition of coconut, pecans, and raisins.
100-year-old Chess Pie
Ingredients:
- 3 eggs
- 1½ cups sugar
- 1 stick butter, melted
- 1 tablespoon vinegar
- 1 teaspoon vanilla extract
- ½ cup coconut (optional)
- ½ cup chopped pecans (optional)
- ½ cup raisins (optional)
Directions:
Beat eggs well. Gradually stir in sugar, butter, and vinegar. Blend until smooth. Add vanilla, coconut, pecans, and raisins. Stir until evenly distributed. Divide filling between two unbaked pastry pie shells. Bake at 350º for 40 minutes.
This recipes comes from Phil Cox of Rolesville and it appeared in the November 2009 issue of Our State. Please note that cooking times can vary by oven.
PHIL brought one of his pies to macdonalds,,,i am hooked,,,so today i am trying my luck and cooking one,,will let you all know how mine turn out
I have a very similar recipe handed down to me by my mom from my great-grandfather. He was a chef and resterauntuer in the late 1800′s and early 1900′s in San Francisco. I have had my family threaten my life if I don’t make this on Thanksgiving and Christmas, so in order to keep peace,I make them individual size in a mufin tin. It’s paired with a cream cheese crust which makes the whole thing that much better, and that much more artery clogging. Any recipe made with 2 sticks of butter and cream cheese has to be good.