Combine ingredients and cook over low heat until margarine is melted.
Do not boil.
Pour into unbaked pie shell.
Bake at 400\u00b0 for 10 minutes.
Reduce heat to 350\u00b0; bake 25 to 30 minutes or until firm.
Lemon juice may be used instead of vinegar for delicious lemon-chess pie or add about 3/4 cup coconut to plain chess recipe and have coconut-chess pie.
Yummy!
LEMON CHESS TASSIES:
Beat butter and
Beat eggs; melt oleo.
Mix all ingredients together using a whisk.
Bake at 275\u00b0 in an unbaked pie shell until firm.
Takes about 1 hour.
Remove from oven and sprinkle cinnamon over top.
Mix all ingredients.
Pour into unbaked pie shell.
Bake at 350\u00b0 for about 30 minutes.
egrees.
Place Regular 9\" pie shell on a cookie sheet
he ingredients for the lemon chess pie filling. Pour immediately over the
Mix eggs with sugar and cornstarch until smooth.
Add melted butter, vanilla and buttermilk.
Bake at 350\u00b0 for 30 minutes or until done.
Let cool and chill.
Similar to Furr's Butter Chess Pie.
Preheat oven to 350 degrees F.
Prick pie shell with fork.
Bake 10 minutes.
Set aside.
Decrease oven temperature to 330 degrees F.
Combine sugar and cornstarch in large bowl.
Stir in lemon peel.
Beat in eggs, one at a time.
Stir in lemon juice and blend in butter.
Pour into pie shell.
Bake until puffed and golden-brown, 50-60 minutes.
Cool to room temperature before serving.
Prepare unbaked pie shell.
Mix butter and sugar in saucepan and simmer slowly while stirring for 5 minutes.
Remove and let cool (stirring).
Add the eggs, one at a time, and beat well with whisk.
Add vanilla, salt, and vinegar- mix well.
Pour mix into pie shell and bake at 400 for 15 minutes.
Reduce to 350 for 20-30 minutes.
Shake pie gently- will be done when it quivers slightly in the middle.
00b0F Spray 9-inch glass pie plate with cooking spray.
WHISK sugar and next nine ingredients until smooth.
Pour into unbaked pie crust BAKE 350 degrees for 40-45 minutes or u ntil center is set.
NOTE: Any citrus fruit can be used.
Preheat oven to 350 degrees.
Beat eggs.
Add sugar, flour, and meal to eggs, stir.
Add vanilla, vinegar, and milk.
Lastly, add the melted butter. Stir all ingredients well using a whisk.
Put into unbaked pie shell. Bake at 350 degrees for 45-50 minutes until firm in the middle.
Preheat oven to 325F degrees.
Combine sugar, cocoa, flour, and salt.
Blend in milk.
Beat in eggs 1 at a time.
Add butter and vanilla, beat until smooth.
Pour into prebaked pie shell.
Bake in 325* oven for 55-60 minutes.
Cut lemon in cubes and remove seeds.
Cut margarine in small pieces.
Place all ingredients in blender and blend thoroughly (about two minutes).
Pour into unbaked 9-inch pie shell.
Bake at 325\u00b0 for 25 minutes.
Delicious with or without whipped cream.
Combine first three ingredients in a medium bowl, stirring well. Add butter, milk and lemon juice. Stir well. Add eggs one at a time beating well after each addition. Fix pie crust into a 9-inch pie plate according to package directions. Flute edges. Pour filling mixture into pie crust. Bake at 350\u00b0 for 45 minutes or until pie is just set. Let cool on a wire rack. Chill. Yield: One 9-inch pie.
Put everything in a food processor or blender.
Blend well. Pour into pie shell.
Bake at 360\u00b0 for 45 to 50 minutes. Refrigerate.
Best served cold.
Mix sugar, vinegar and margarine over low heat until margarine is melted.
Add beaten eggs, milk and cornmeal.
Pour into unbaked pie shell.
Bake at 325\u00b0 for 45 minutes.
Combine first 3 ingredients in a medium bowl, stirring well. Add oleo, milk and lemon juice; mix well.
Add eggs, one at a time, beating well after addition.
Pour filling into 9-inch unbaked pie shell. Bake at 350\u00b0 for 45 minutes. Cool and chill before serving.
00b0F. Line a 9-inch pie dish with 1 of the
9 inch oven-proof pie dish by spraying with some