Miscellaneous Pie

Myron Green’s Chess Pie

This recipe was found in A Taste of Kansas City Then and Now

Ingredients:

CRUST
1	All-Butter Crust
FILLING
10 Tbsp, +2 tsp	Margarine
1/3 cup	Cake flour
¼ cup	Cornmeal
2 ¼ cups	Sugar
2/3 cup	Egg yolks
1 1/3 cups	Milk
Pinch	Nutmeg

Directions:

1.  Beat margarine until creamy.

2.  Place sugar in a large mixing bowl; sift flour and cornmeal into sugar.  Add margarine and mix thoroughly.

3.  Beat egg yolks slightly; then blend into creamed mixture.

4.  Mix in milk gradually.  Stir in nutmeg.

5.  Cover and refrigerate mixture 45 minutes.  Stir the mixture well after cooling. 

6.  Allow to stand 15 minutes at room temperature; stir well again.

  

7.  Pour into pie shell.  Bake in a preheated 350°F oven for 45 minutes or until a knife inserted just off center comes out clean.

Sugar Free Pecan Pie

This recipe was found on Tablespoon.com

Ingredients:

CRUST
1	All-Butter Crust, parbaked
FILLING
5 tsp	Sugar substitute for baking
1 cup	Sugar free breakfast syrup
1 tsp	Vanilla
3	Eggs
1 cup	Pecan halves
1/3 cup	Butter, melted

Directions:

1.  Preheat the oven to 350°F.  Place pie crust in 9-inch glass pie pan.  Line the crust with a piece of parchment paper and fill it with pie weights or dried beans so the crust keeps its form.  Then bake for 15 minutes, or until golden brown. 

2.  In large bowl, mix eggs with the sugar substitute.  Stir in syrup and melted butter.  Stir in pecans.  Pour into pie crust.

3.  Bake 40-50 minutes or until filling is puffed and pie is golden brown.  Cool completely, about 2 hours.  Store in refrigerator.