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Butter Chess Pie (International) — Recipe | Foodgeist

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Butter Chess Pie

🍰dessert·Internationalhard

Butter Chess Pie

Name: Butter Chess Pie
Cuisine: International
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

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

Method

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1.
Cream butter and sugar. Beat in flour and cornmeal. Add eggs, milk, lemon juice and vanilla; beat well. Sift together flour, salt and baking powder. Cut in butter till size of small peas. Gradually add milk, mixing till dough can be formed into a ball. Flour a board and roll out and fit into a 9 inch pie plate. Crimp edges high. 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.