This is a recipe which was passed down to me from Mom. It was a dessert made by her sister, Bertha, and possibly her mom, too. It reminds me of pecan pie, but without the pecans.
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Homemade Pie Crust
Ingredients:
- 2 cups of flour (all-purpose)
- 1 tsp. salt
- 1/2 c. fresh salad oil or softened shortening
- 5 Tbs. ice-cold water
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Mix the flour and salt and then 'fork' in the shortening and add the cold water. The trick is to not overwork the dough, so handle it as little as possible.
Spread a thin layer of flour onto a working surface and roll out the dough to about 1/4" thick. Gently lift the dough from the working surface and place into pie pan. Use a fork to poke holes around the dough so that it won't rise up during baking.
Pour ingredients into the pie shell and bake.
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Chess Pie Filling
Ingredients:
- 2 cups of brown sugar, packed
- 1 cup of canned Carnation milk
- 2 tablespoons of butter
- 2 tablespoons of flour
- 2 eggs
- a dash of salt
- 1 teaspoon of vanilla
- 2 unbaked pie crusts
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Preheat oven to 450 degrees. Mix together the filling ingredients and pour it into two unbaked crusts. Bake for ten minutes at 450 degrees. Lower temperature to 350 degrees and bake for 25 - 30 minutes longer. Cool before cutting.
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Cook's Secret
Never place a rolling pin in soapy water to clean it. Wipe it off with water (using a little dishwashing liquid on the dish towel). This method will prevent the rolling pin from swelling which may cause small cracks and lead to the dough sticking to the pin. Dry the rolling pin immediately after each cleaning and store it away in a dry place.
Always dust the rolling pin with flour before each use.
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