I'd eat the entire pie at once, if it didn't make me feel guilty. I cut both the butter and sweetener in half: I use 1/4 butter, 1/2 C. sugar, and 1/2 C. Splenda. I also use heaping tablespoons of the flour. This recipe is perfect for a 9-inch Pyrex pie plate, and the cooking time is as stated (45 min.) in my oven. It's one of our favorites.
UPDATE 12-29-11: I made the most outstanding topping for this recipe. I needed a filler for my pie, which rattled around in a 10-inch pie pan:
Whip together 1 8-oz. tub marscarpone cheese; 1 cup whipping cream; a few T. sugar; and 1/2 tsp. vanilla. Spread this topping on the cooled Chess Pie and refrigerate. I happened to have those extra ingredients in the fridge to use up after Xmas, and this equates to one rich (and deliciously decadent) pie -- only to be consumed on special occasions. The way I make it, it's not too sweet at all. Cut back on all that butter and sugar!
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I'd eat the entire pie at once, if it didn't make me feel guilty. I cut both the butter and...