Chess pie #4

Yield: 12 Servings

Measure Ingredient
1 cup Butter
2 cups Sugar
½ cup Milk
3 tablespoons Whipping cream
1 teaspoon Vanilla
10 \N Egg yolks
2 \N (8 or 9 inch) pie crusts; unbaked

Cream butter and sugar. Add milk, cream and vanilla. Beat in egg yolks by hand with a wooden spoon. Pour into pie crusts. Bake 1 hour at 300ø. Pierce tops with toothpicks at intervals to keep from rising. Yield: 2 pies.



From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .

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