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
- 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)
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.