Clementine Chess Pie Recipe 475 Recipes

CLASSIC CHESS PIE

Steps:

• Preheat the oven to 400 degrees F.
• For the crust: Whisk together the flour and salt in a large bowl. Remove the butter from the freezer and work it into the dough by hand, working quickly to keep the butter as cold as possible. (Cold butter flakes are the secret to a flaky crust.) Be sure to leave pea-size butter flecks visible. Slowly pour the ice water into flour mixture. Using your hands, mix until a dough starts to form. Be careful not to overmix. It should appear shaggy but cohesive.
• Lightly dust a clean work surface with flour. Using a rolling pin, roll the dough out into a 1/4-inch-thick circle, 12 inches in diameter. Transfer the dough round to a 9-inch pie dish. Press the dough down into the dish. Tuck any overhanging dough back under the rim, using your hands to create a thick outer edge. Use a fork to crimp the edges or your hands to pinch for a more professional look. Place in the freezer to chill for 15 minutes.
• Remove from the freezer. Using a toothpick or a fork, poke holes in the bottom of the crust. Line the crust with parchment paper and fill the raw pie shell with pie weights or dried beans. Blind bake for 15 to 20 minutes until it begins to lightly brown. Remove from the oven and remove the parchment and pie weights.
• Beat the egg and 1 tablespoon water in a small bowl. Brush the edges of the crust with the egg wash. Return to the oven and bake until light golden, about 10 minutes. Remove and let cool completely before filling. Lower the oven temperature to 325 degrees F.
• For the filling: Whisk together the melted butter, sugar and eggs in a large bowl. Once combined, stir in the buttermilk, cornmeal, vanilla and salt. Pour the custard into the cooled pie crust. Bake for 50 to 55 minutes, checking the pie after 30 minutes and tenting the crust with foil if it is browning too quickly. When the pie is ready, a skewer inserted into the center should come out clean and it should reach an internal temperature of 200 degrees F.
• Cool on a wire rack for 3 to 4 hours. If cut while too warm, the filling will not be set. Once cooled, sprinkle with confectioners' sugar, cut into slices and serve.

CHESS PIE

Steps:

• In a medium mixing bowl, cream the butter and sugar. Beat in the flour and cornmeal.
• Add the eggs, one at a time, beating well after each. When the egg mixture is well beaten add the milk, vanilla, lemon juice and zest beat until smooth.
• Add pie crust to 9'' pie plate and crimp the edges. Pour in filling.
• Bake at 350 degreed F for 55-60 minutes. Check the pie after 30 minutes and place a piece of aluminum foil on top to keep it from getting too brown. (I spray the foil with a non-stick spray to keep it from sticking to the top of the pie.)
• Allow to cool for one hour before serving.

CHESS PIE

Steps:

• Heat oven to 425° F.
• Unroll pie crust in ungreased 9-inch pie plate; press firmly against side and bottom. Fold over excess dough along edges, and pinch to seal; flute edges or press down with fork.
• Place sheet of cooking parchment paper on top of pie crust; fill with dried beans or pie weights. Bake crust 5 minutes, then remove parchment paper and beans. Bake another 2 to 3 minutes or until crust is just set and golden brown. Set aside to cool slightly. Reduce oven temperature to 350° F.
• Meanwhile, in large bowl, stir granulated sugar, cornmeal, flour, salt, melted butter, milk, vinegar and vanilla until well combined. In small bowl, beat eggs slightly, then add to sugar mixture; stir until well combined.
• Pour filling into pie crust. Bake 50 to 60 minutes or until filling is set and top of pie is deep golden brown. If crust edges brown too quickly during baking, cover edges with foil.
• Cool pie about 1 hour or until completely cooled on cooling rack before cutting. Sprinkle with powdered sugar just before serving.

CLEMENTINE CHESS PIE RECIPE - (4.7/5)

Steps:

• Make the shortbread crust: In the bowl of a food processor fitted with the blade attachment, combine all-purpose flour, unsalted butter (cold and cut into small pieces), cornstarch, sugar, and salt. Pulse until mixture resembles coarse cornmeal. In a small bowl whisk together egg yolk, cold water, and vanilla extract until well combined. While pulsing, slowly pour egg mixture into flour mixture. Pulse until just moistened; turn onto plastic wrap. Gently knead until any dry patches are incorporated. Wrap and refrigerate at least 20 minutes. Preheat oven to 350°F. Crumble 2/3 of the shortbread dough over the surface of a 9-inch deep-dish pie plate. Gently press dough evenly onto bottom and sides; trim excess. Prick bottom and sides of pastry with a fork. Chill 45 minutes. Line pan with parchment; fill to the top with dried beans or pie weights. Bake 15 minutes. Carefully remove parchment and weights; loosely cover with foil. Bake 5 to 8 minutes more or until dough begins to brown. Cool on a wire rack. Make the filling: In a large mixing bowl beat together sugar, butter, and a pinch of salt until light and fluffy. Add flour and cornmeal; mix until just incorporated. Add eggs, one at a time, until incorporated, scraping down sides of bowl between additions. Add 2 drops orange food coloring, if desired. In a small bowl whisk together creme fraiche, clementine and lemon juices and peels, and vanilla; beat into butter and sugar mixture. Scrape down sides; mix until incorporated. (It may look curdled. This is OK.) Pour into prepared crust. Bake 35 to 40 minutes or until pie is just set but still has a very slight wiggle in center. Cool on a wire rack. While the pie is baking prepare the candied clementines. Cut clementines into paper-thin slices; brush generously with melted orange marmalade; let dry completely. Place the candied clementines decoratively on the top of the pie.

CHESS PIE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• In a large bowl, mix the butter, sugar and vanilla together. Mix in the eggs, then stir in the cornmeal, evaporated milk and vinegar until smooth.
• Bake for 10 minutes in the preheated oven, then reduce heat to 300 degrees F (150 degrees C) for 40 minutes. Let cool. Cut and top servings with whipped cream. You will think you have died and gone to heaven.

CHESS PIE

Steps:

• Prepare the pie crust: Generously butter a 10-inch round, fluted tart pan. In a medium bowl, combine the flour, granulated sugar, salt, black pepper and lemon zest. Working quickly, rub the cold butter into the dry mixture using your fingers or a pastry cutter. Cut the butter into the flour until the pieces are the size of small pebbles. (Alternatively, use a food processor to pulse the dry ingredients with the butter.) Add the egg yolks and the cold water. Using your hands, combine just until the dough comes together in clumps. Gather dough into a ball; flatten into a disk, wrap in plastic and chill at least 30 minutes.
• Heat oven to 375 degrees. Roll out chilled dough between two sheets of parchment or on a lightly floured surface to a 12-inch round. Using the rolling pin, transfer dough into the prepared tart pan. Press the dough into the fluted sides and trim any overhang to 1/4 inch above the pan. Chill the dough again for at least 20 minutes.
• Line the pie dough with parchment paper and fill with pie weights or dried beans. Bake until the crust is lightly browned along the edges and beginning to firm up, about 18 minutes. Remove the pie weights and parchment and bake for another 5 minutes to lightly brown the edges. Press down the surface with the back of a spoon if the crust bubbles. Allow the crust to cool completely before filling. Adjust the oven temperature to 350 degrees.
• As the crust cools, prepare the filling: Whisk together eggs, yolks, sugar, cornmeal, lemon juice and zest and salt in a medium bowl. Stir in buttermilk and the melted butter.
• Place the tart pan on a rimmed baking sheet and carefully pour the filling into the cooled pie shell. Bake until the filling is set and jiggles slowly when the tart pan is moved back and forth, about 35 to 40 minutes. Cool pie completely before slicing. Top with a dusting of powdered sugar and serve at room temperature or cold, with some whipped heavy cream on the side.