Pa Pa's Chess Pie

A thick egg custard is cooked up with lots and lots of milk and heaps of sugar. Beaten egg whites are gently folded in, making this filling fluffy and even more delicious. Then it 's poured into a deep-dish pastry shell and baked until set.

• Preparation Time: 15 mins
• Cooking Time: 40 mins
• Total Time: 55 mins
• Calories: 308 Calories

Ingredients

• 1 teaspoon vanilla extract
• 1 cup milk
• ½ cup milk
• 1 teaspoon lemon extract
• 3 cups white sugar
• 6 egg whites
• ½ cup margarine, melted
• 5 tablespoons all-purpose flour
• 6 egg yolks, beaten
• 2 prepared 8 inch pastry shells

Recipe Instructions

Step 1

Preheat oven to 400 degrees F (200 degrees C).

Step 2

In a large bowl, beat egg whites until stiff but not dry. Set aside. In a separate bowl, cream together margarine and sugar. Mix in flour, then 1/2 cup milk. Add egg yolks, vanilla extract, and lemon extract. Mix until smooth, then stir in the remaining 1 cup milk.

Step 3

Gently fold egg whites into milk mixture. Pour half of mixture into each pastry shell.

Step 4

Bake in preheated oven for 5 minutes. Reduce heat to 325 degrees F (165 degrees C) and bake an additional 35 to 40 minutes, until toothpick inserted in center comes out clean.