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Two Southern Pies: Pecan and Lemon Chess

For Thanksgiving I made several desserts. Some I may have posted already, but it doesn't hurt to have them more accessible. Here are the recipes for the first two...

Pecan Pie

This recipe comes from a family friend in Virginia, where I grew up.

1 unbaked 9" pie shell
1/3 cup butter, melted
4 eggs, lightly beaten
1-1/4 cup light corn syrup (yes, this is necessary)
3/4 cup brown sugar
1 teaspoon vanilla
8 oz. (about 2 cups) pecan halves

Preheat oven to 350 degrees Fahrenheit. It's easiest to melt the butter in the microwave, putting it in the bottom of a large mixing bowl. Stir in the remaining ingredients and mix well, then stir in the pecans enough to coat. Pour into the pie shell and bake 50 to 60 minutes, till set.

Lemon Chess Pie

Practically takes the place of a sorbet in clearing the palate after a heavy meal. The recipe is noted as having several contributors in "The Stuffed Cougar" cookbook sponsored by The Collegiate Schools in Richmond, Virginia. My copy is an 8th printing from 1983, and the original publication was 1973. Two lemons is usually right for the required rind and juice.

1 9" unbaked pie shell
2 cups white sugar
1/8 teaspoon salt
2 Tablespoons grated lemon rind
1 Tablespoon flour
1 Tablespoon yellow cornmeal
4 eggs, lightly beaten
1/4 cup butter, melted
1/4 cup lemon juice
1/4 cup milk

Preheat oven to 350 degrees Fahrenheit. In a large bowl, mix sugar, salt, lemon rind, flour, and cornmeal together. Beat in the eggs. Stir in the butter, lemon juice, and milk, and mix well. Pour into the pie shell and bake 50 to 60 minutes, till set.