Butter Chess Pie

Name: Butter Chess Pie
Ingredients: 1/2 cup (125 ml) butter; 2 cups (475 ml) sugar; 1 tbsp (15 ml) flour; 1 tbsp (15 ml) yellow corn meal; 5 well beaten eggs; 1 cup (225 ml) milk; 2 tbsp (30 ml) lemon juice; 1 tsp (5 ml) vanilla; 1 cup (225 ml) of sifted all purpose flour; 1/4 tsp (1 ml) salt; 1/4 tsp (1 ml) baking powder; 6 tbsp (90 ml) butter; 3 to 4 tbsp (60 ml) milk

13 ingredients

9 steps

Ingredients

1/2 cup (125 ml) butter
2 cups (475 ml) sugar
1 tbsp (15 ml) flour
1 tbsp (15 ml) yellow corn meal
5 well beaten eggs
1 cup (225 ml) milk
2 tbsp (30 ml) lemon juice
1 tsp (5 ml) vanilla
1 cup (225 ml) of sifted all purpose flour
1/4 tsp (1 ml) salt
1/4 tsp (1 ml) baking powder
6 tbsp (90 ml) butter
3 to 4 tbsp (60 ml) milk

Directions

1

Cream butter and sugar.
2

Beat in flour and cornmeal.
3

Add eggs, milk, lemon juice and vanilla; beat well.
4

Sift together flour, salt and baking powder.
5

Cut in butter till size of small peas.
6

Gradually add milk, mixing till dough can be formed into a ball.
7

Flour a board and roll out and fit into a 9 inch pie plate.
8

Crimp edges high.
9

Pour filling into the pie crust and bake at 350 degrees (175 C.) until knife inserted in center of pie comes out clean; about 55 minutes.