Pecan Chess Pie
The recipe Pecan Chess Pie can be made in around 1 hour and 15 minutes. One portion of this dish contains around 5g of protein, 39g of fat, and A mixture of butter, flour, sugar, and a handful of other ingredients are all it takes to make this recipe so scrumptious. This recipe is typical of Southern cuisine. Users who liked this recipe also liked Chocolate Pecan Chess Pie, Chocolate-Pecan Chess Pie, and Pecan-Coconut-Chess Pie.
Instructions
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°.
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 near the center comes out clean. Cool on a wire rack for 1 hour. Refrigerate for at least 1 hour.
Serve with whipped cream.
Recommended wine: Cream Sherry, Sparkling Wine, Port, Riesling, Moscato Dasti, Zinfandel
Cream Sherry, Sparkling Wine, and Port are great choices for Chess Pie. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.
![NV Solera Cream Sherry]()
NV Solera Cream Sherry
The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.