Southern Chess Pie

• 9-inch unbaked pie shell
• 1 1/2 c. light brown sugar, firmly packed
• 2/3 c. butter or regular margarine, softened
• 4 eggs
• 1 1/2 tsp. vanilla extract
• 1 c. dried currants
• 3/4 c. coarsely chopped walnuts or pecans
• whipped cream (optional)

1. Prepare pie shell.
2. Refrigerate until ready to fill.
3. Preheat oven to 375u0b0.
4. In bowl, with electric mixer at medium speed, beat sugar and butter until creamy.
5. Add eggs, one at a time, beating well after each addition.
6. Stir in vanilla, currants and nuts. Turn into unbaked pie shell.
7. Bake 40 to 50 minutes or just until filling is set in center (shake pie gently; center should be firm).
8. Let cool on wire rack.
9. If desired, serve garnished with whipped cream.
10. Makes 6 to 8 servings.

unbaked pie shell, light brown sugar, butter, eggs, vanilla extract, currants, walnuts, whipped cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=303362 (may not work)