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Re: I'm back - Chess Pie recipe

In a message dated 12/27/2004 10:25:39 AM Eastern Standard Time, 
haskell@ncweb.com writes:
Would you happen to have the recipe for chess pie.  McLaren's bakery in
Memphis makes the best, but we have never been able to duplicate them.
Josh, I'm sure Chess Pie is one of those standards that every 
cook has her own recipe, so mine may not be like theirs, but 
here goes.

2 tablespoons flour
1/2 cup softened butter
6 egg yolks
2 cups sugar
pinch of salt
1 cup half-and-half or light cream
Juice of one lemon
2 uncooked 10" pie shells

Prick the bottom of the pastry shells and rub a mixture of 
1 teaspoon flour and 1 teaspoon sugar into the holes.  
This prevents the crust from becoming soggy.  Bake shells 
10 minutes at 300 degrees. 

Mix flour and butter.  Add well-beaten egg yolks, sugar and salt. 
Add cream and lemon juice slowly, still beating.  Pour into the
pie shells and bake for 45 minutes at 350 degrees, or until the
custard has set and is slightly brown on top.

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