BUTTERMILK CHESS PIE
This simple buttermilk custard pie is an American classic.
Provided by Krystina
Categories Desserts Pies Vintage Pie Recipes Chess Pie Recipes
Time 2h15m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C.)
- In a large bowl, combine sugar and flour. Beat in the eggs and buttermilk until blended. Stir in the melted butter and vanilla. Pour filling into the pie crust.
- Bake in the preheated oven until filling is set, about 45 minutes.
Nutrition Facts : Calories 470.5 calories, Carbohydrate 63 g, Cholesterol 147.6 mg, Fat 22.3 g, Fiber 0.9 g, Protein 6.3 g, SaturatedFat 10.2 g, Sodium 263.9 mg, Sugar 51.3 g
DEEP-DISH BUTTERMILK CHESS PIE
This is just an old-fashioned chess pie. Best of all, you can't taste the buttermilk, and it's "so rich" :). Time for cooling pie is not included. Submitted on May 23, 2006.
Provided by Chef shapeweaver
Categories Pie
Time 1h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350ºF.
- Mix together buttermilk and eggs; set aside.
- Combine sugar, flour, cornmeal, and salt in a large bowl.
- Add buttermilk/egg mixture.
- Stir in vanilla and melted margarine.
- Pour into unbaked pie crust.
- Bake for 40 to 45 minutes or until set. Check pie at 40 minutes. The center should be set with a slight "jiggle".
- Cool on wire rack for 1 hour.
Nutrition Facts : Calories 427.9, Fat 20, SaturatedFat 4.7, Cholesterol 133, Sodium 374.1, Carbohydrate 57.3, Fiber 0.5, Sugar 45.7, Protein 5.9
DEEP DISH BUTTERMILK CHESS PIE
Yum! This recipe bakes up the perfect deep dish chess pie. There's a sweet caramelized flavor with a light tanginess from the buttermilk. It browns perfectly when baking which makes for a lovely presentation. If you're looking for a delicious traditional Southern chess pie, give this one a try. Beautiful enough for a holiday...
Provided by Rose Daly
Categories Pies
Time 1h5m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 350ºF. Mix together buttermilk and eggs; set aside.
- 2. Combine sugar, flour, cornmeal, and salt in a large bowl.
- 3. Add buttermilk/egg mixture.
- 4. Stir in vanilla and melted margarine.
- 5. Pour into unbaked pie crust.
- 6. Bake for 40 to 45 minutes or until set. Check pie at 40 minutes. The center should be set with a slight "jiggle."
- 7. Cool on wire rack for 1 hour.
CHESS PIE
Chess pie is a decadent combination of butter, sugar, eggs and and milk and tastes as sweet and custardy as you can imagine.
Categories birthday Christmas Easter Thanksgiving baking comfort food
Time 3h15m
Yield 6-8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375°F.
- On a lightly floured surface, roll the piecrust into a 12-inch circle. Transfer to a 9-inch pie plate (no more than 1 ¼" deep). Tuck the edges under and crimp as desired. Freeze for 20 minutes. Prick the bottom of the crust 8-10 times, all over, with a fork.
- Line the frozen piecrust with parchment paper and fill with pie weights. Place on a rimmed baking sheet. Bake for 10-12 minutes just until the edges of the crust are dry. Carefully remove the paper with weights. Return to the oven for 3-5 minutes until the bottom of the crust is dry and the edges just start to turn light brown. Let cool slightly. Reduce the oven temperature to 350°F.
- Place the melted butter and sugar in a medium bowl and whisk to combine. Whisk in the eggs, then the cornmeal and flour. Add the milk, lemon juice, vanilla extract and pinch of salt and mix to combine.
- Carefully pour the filling into the crust. Bake for 45-50 minutes, until the edges and center of pie are set completely. (Tent the pie with foil towards the end if either the crust or surface of the pie look darker than golden brown). Let the pie cool completely, about 2 hours. Garnish with a sprinkle of powdered sugar, if desired.
BUTTERMILK CHESS PIE
Make and share this Buttermilk Chess Pie recipe from Food.com.
Provided by Kayla 4
Categories Pie
Time 45m
Yield 1 pie, 5-7 serving(s)
Number Of Ingredients 6
Steps:
- Beat eggs well.
- Add sugar and flour and beat well.
- Add buttermilk and margarine and vanilla.
- Pour in 9-inch pie shell and bake at 350 degrees for 45 minutes.
Nutrition Facts : Calories 397.3, Fat 12.4, SaturatedFat 2.7, Cholesterol 128.4, Sodium 187.2, Carbohydrate 67, Fiber 0.2, Sugar 62.1, Protein 5.7
LEMON BUTTERMILK CHESS PIE
This recipe comes from Scott Peacock, chef at the Horseradish Grill in Atlanta, Georgia. I was browsing through my books and found this in "Official Guide to Atlanta and the Olympic Summer Games."
Provided by Blue Peacock
Categories Dessert
Time 55m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- In a bowl, combine sugar, cornmeal, flour and salt.
- In another bowl, beat eggs thoroughly.
- Add sugar mixture; mix well.
- Add melted butter, lemon zest and juice, buttermilk and vanilla to egg mixture, mixing to blend thoroughly after each addition to prevent lumping.
- Pour the mixture into the unbaked pie shell; bake for 30 to 45 minutes or until the top is golden brown and custard is set.
- Remove pie to rack; cool completely.
- Sprinkle top with confectioners' sugar and garnish each serving with whipped cream.
OLD-FASHIONED CHESS PIE
This recipe dates back many years and has certainly stood the test of time. It's very rich, so small servings might be in order.
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 8-10 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks and egg. Add cornmeal and flour until well blended. Beat in milk and vanilla (do not over beat). Pour into the pastry shell. , Bake at 325° for 55-65 minutes or until the filling is almost set. Cool on a wire rack. , For topping, heat 1/2 cup sugar in a small heavy saucepan over low heat without stirring until partially melted, about 5 minutes. Cook and stir with a metal spoon until syrup is completely melted and golden, about 5 minutes. Stir in the milk, butter and remaining sugar (mixture will be lumpy). Cook over medium heat, stirring until a candy thermometer reads 234° (soft-ball stage). Remove from the heat. , Pour into a small bowl without stirring. Cool, without stirring, to 190°. Beat on high speed until mixture turns light brown and creamy and a candy thermometer reads 130°-137°, about 5 minutes. Immediately spread over pie. Store in the refrigerator.
Nutrition Facts : Calories 710 calories, Fat 36g fat (19g saturated fat), Cholesterol 226mg cholesterol, Sodium 365mg sodium, Carbohydrate 96g carbohydrate (79g sugars, Fiber 0 fiber), Protein 5g protein.
BUTTERMILK CHESS PIE
Make and share this Buttermilk Chess Pie recipe from Food.com.
Provided by KittyKitty
Categories Pie
Time 50m
Yield 1 9-inch pie
Number Of Ingredients 7
Steps:
- Combine first 6 ingredients, stirring until blended;pour into pastry shell.
- Bake at 350F for 45 minutes or until set. Cool on a wire rack.
Nutrition Facts : Calories 3810, Fat 180.8, SaturatedFat 82.5, Cholesterol 1308.1, Sodium 2151.6, Carbohydrate 507.2, Fiber 3.5, Sugar 410.3, Protein 50.9
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