Pies

[Rescued One]

Coconut-Pecan Chess Pie

3 eggs
1 cup sugar
1/4 cup plus 1 T. buttermilk
2 T. butter, melted
1 T. cornmeal
1 t. coconut flavoring
3/4 c. flaked coconut
1/4 c. chopped pecans
Pastry (recipe follows)

Beat eggs with a wire whisk or fork; add next 5 ingredients, mixing well. Stir in coconut and pecans; pour into prepared pastry shell.
Bake at 400 F. for 10 minutes. Reduce heat to 350 F., and bake an additional 30 minutes.

Pastry:

Combine
1 1/3 c. all-purpose flour
1/2 t. salt
1/8 t. ground nutmeg

Add
1/3 cup vegetable oil
3 T. cold milk
Stir to form ball. Roll 1/8-in. thick on floured surface.

 

[mukk_in]

Coconut-Pecan Chess Pie

3 eggs
1 cup sugar
1/4 cup plus 1 T. buttermilk
2 T. butter, melted
1 T. cornmeal
1 t. coconut flavoring
3/4 c. flaked coconut
1/4 c. chopped pecans
Pastry (recipe follows)

Beat eggs with a wire whisk or fork; add next 5 ingredients, mixing well. Stir in coconut and pecans; pour into prepared pastry shell.
Bake at 400 F. for 10 minutes. Reduce heat to 350 F., and bake an additional 30 minutes.

Pastry:

Combine
1 1/3 c. all-purpose flour
1/2 t. salt
1/8 t. ground nutmeg

Add
1/3 cup vegetable oil
3 T. cold milk
Stir to form ball. Roll 1/8-in. thick on floured surface.

Gee, that makes me hungry! Great recipe. Thanks .

 

[Rescued One]

Gee, that makes me hungry! Great recipe. Thanks .

 

[Rescued One]

Custard Pie (This was my husband's favorite pie)

Pastry:
1 cup plus 1 tablespoon all-purpose flour

1/2
teaspoon salt
1/3 cup cold solid shortening (such as Crisco)
3 to 5 tablespoons ice-cold water

Filling:
3 eggs
3/4 cup sugar
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1 teaspoon vanilla
2 1/2 cups hot whole milk or half-and-half

• In medium bowl, mix flour and 1/2 teaspoon salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
• Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap flattened round of pastry in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
• Heat oven to 425°F. Roll pastry on lightly floured surface, using floured rolling pin, into circle 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths and place in pie plate; unfold pastry and ease into plate, pressing firmly against bottom and side and being careful not to stretch pastry, which will cause it to shrink when baked. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with edge of plate; flute.
• Carefully line pastry with a double thickness of foil, gently pressing foil to bottom and side of pastry. Let foil extend over edge to prevent excessive browning. Bake 10 minutes; carefully remove foil. Bake 2 to 4 minutes longer or until pastry just begins to brown and has become set. If crust bubbles, gently push bubbles down with back of spoon.
• Reduce oven temperature to 400°F. In medium bowl, beat eggs slightly with wire whisk. Add sugar, 1/4 teaspoon salt, the nutmeg and vanilla; mix well. Gradually blend in hot milk. Pour filling into hot crust (to prevent spilling the filling, place pie plate on oven rack before pouring filling into crust).
• Cover edge of pie crust with pie crust shield ring or 2- to 3-inch strip of foil to prevent excessive browning; remove shield or foil during last 15 minutes of baking. Bake 25 to 30 minutes or until knife inserted halfway between center and edge comes out clean. Cool on cooling rack 1 hour. Serve slightly warm or cold. Store loosely covered in refrigerator.

Custard Pie

I hunted for the recipe online because the only recipe I have is for Maple Custard Pie.

 

[nChrist]

Coconut-Pecan Chess Pie

Wow! This sounds great. Thanks for sharing with us.

 

[Rescued One]

Tom, have you ever had regular chess pie? I was told that my great-grandmother made it, but all her recipes burned up in a house fire. Anyway her daughter (my father's aunt) found a recipe and started using that one. Chess pie is southern. They lived in Texas.

 

[nChrist]

Tom, have you ever had regular chess pie? I was told that my great-grandmother made it, but all her recipes burned up in a house fire. Anyway her daughter (my father's aunt) found a recipe and started using that one. Chess pie is southern. They lived in Texas.

Yes, I've had regular chess pie and probably just about any kind of pie you can think of. We have a large family with lots of great cooks. Many of them are home with the Lord now.

 

[Rescued One]

Yes, I've had regular chess pie and probably just about any kind of pie you can think of. We have a large family with lots of great cooks. Many of them are home with the Lord now.

Oh, how I love pies! Your family sounds great. Some of mine are with the Lord and some, I hate to say, didn't believe.