Individual Chess Pies

Name: Individual Chess Pies
Cuisine: United States
Ingredients: ½ c. butter or margarine; Tart shells (pastry for 2-crust pie); ½ c. butter or margarine; 1 c. sugar; 4 eggs, separated; ½ c. chopped walnuts or pecans; ½ c. chopped walnuts or pecans; 1 tblsp. lemon juice; Meringue (2 egg whites); Meringue (2 egg whites)

Preparation info

Makes about
8
( 4 " ) tarts

Difficulty
Medium

Appears in

Farm Journal's Complete Pie Cookbook

By Nell B. Nichols

Published 1965

About

Buttery-rich, nut-raisin filling—delightful contrast to flaky pastry

Ingredients

Tart shells (pastry for 2-crust pie)
½ c. butter or margarine
1 c.

Americas
United States
Pie
Vegetarian

Method

Cream butter; add sugar and mix until light and fluffy. Beat yolks of 2 eggs and 2 whole eggs together and add to sugar-butter mixture. Add nuts and raisins. Stir in lemon juice and cook in double boiler over hot water until thick and dark brown in color, about 15 minutes. Cool.
Pour into baked tart shells; top with meringue (see