Pecan Chess Pie

Name: Pecan Chess Pie
Ingredients: 1/3 cup shortening; 3 tablespoons hot water; 1 cup all-purpose flour; 1/4 teaspoon salt; 1/2 cup butter, softened; 2 cups sugar; 4-1/2 teaspoons all-purpose flour; 1/2 teaspoon salt; 3 large eggs; 1/2 cup evaporated milk; 1 tablespoon vanilla extract; 1-1/2 cups finely chopped pecans; Whipped cream

13 ingredients

2 steps

Ingredients

1/3 cup shortening
3 tablespoons hot water
1 cup all-purpose flour
1/4 teaspoon salt
1/2 cup butter, softened
2 cups sugar
4-1/2 teaspoons all-purpose flour
1/2 teaspoon salt
3 large eggs
1/2 cup evaporated milk
1 tablespoon vanilla extract
1-1/2 cups finely chopped pecans
Whipped cream

Directions

1

In a bowl, beat the shortening and water until combined. Add flour and salt; beat until crumbly. Shape into a b all. Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. trim pastry to 1/2 in. beyond edge of pie plate; flute edges. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Remove to a wire rack; reduce heat to 350°.
2

In another bowl, cream the butter, sugar, flour and salt. Add the eggs, milk and vanilla; beat well. Stir in the pecans. Pour into prepared crust. Bake at 350° for 40-45 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack for 1 hour. Refrigerate for at least 1 hour. Serve with whipped cream.