Recipe(tried): Chess Pie

Annie,TX (1:33:02 PM) :

Chess Pie
Serving Size : 8

1 9 inch pie shell -- partially baked
1/3 cup butter -- room temperature
1/2 cup white sugar
1/2 cup brown sugar -- firmly packed
3 eggs
1 tablespoon all purpose flour
1 tablespoon yellow cornmeal
1/8 teaspoon salt
1/4 cup heavy cream
1 1/2 teaspoons vanilla extract
1 cup pecans -- chopped

Prepare the pie shell according to the recipe directions. Partially bake and let cool on a rack before filling. Preheat the oven to 350 . In a large mixing bowl, beat together the butter and sugars until creamy. Add the eggs, one at a time, beating well after each addition. Stir in the flour, cornmeal, salt, cream, vanilla, and pecans, blending well. Pour the mixture into the pie shell. Bake for 40-45 minutes, or until a knife inserted 1 inch from the outer edge comes out clean, and the filling is slightly firm. Cool on a wire rack. Serve warm or at room temperature. This pie tastes best when it is eaten within 3 hours of cooling. Refrigerate any leftover pie.

Source:
"The Great American Dessert Cookbook"
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NOTES : This pie is excellent. I made it for Father's Day 1999. Not too sweet and tastes very similiar to pecan pie . Filling is excellent as not too sweet as the
Buttermilk Pies.