OLD FASHIONED CHESS PIE
This pie is a creamy favorite of every generation. Easy to make with eggs and sugar, you'll be surprised at how delicious it is!
Provided by Loaves and Dishes
Categories Dessert
Time 50m
Number Of Ingredients 7
Steps:
- Preheat the oven to 400.
- Line a 9 inch pie plate with crust and crimp the edges. (Or if using the frozen pie crust that is already in a pie pan - just thaw).
- In a large bowl, combine the sugar, flour, eggs, vanilla and almond - mix well using a whisk.
- Melt the butter in the microwave in a microwave safe bowl and allow to cool.
- If adding the butter while still hot - then temper the egg mix by pouring a small amount of the butter into the egg mix while whisking. Whisk for a minute and then add more. Whisk again and keep repeating until fully incorporated.
- Place the pie on the middle rack in the oven at 400 and bake for 10 minutes then lower the heat to 350 and bake for another 30 - 35 minutes.
- The pie is done when golden brown on top and when the pie wiggles only a little when you bump it from the side of the pan.
- Place the pie on a cooling rack and allow it to completely cool before serving.
Nutrition Facts : Calories 331 kcal, Carbohydrate 62 g, Protein 4 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 82 mg, Sodium 119 mg, Fiber 1 g, Sugar 50 g, ServingSize 1 serving
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.
PA PA'S CHESS PIE
This is a rich, fluffy egg custard type pie. My Grandfather loved this pie and the recipe has been handed down through the years. You can cut the sugar in half if so desired. This pie calls for lemon extract, but doesn't taste like lemon.
Provided by LIZBETH
Categories Chess Pie
Time 55m
Yield 16
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a large bowl, beat egg whites until stiff but not dry. Set aside. In a separate bowl, cream together margarine and sugar. Mix in flour, then 1/2 cup milk. Add egg yolks, vanilla extract, and lemon extract. Mix until smooth, then stir in the remaining 1 cup milk.
- Gently fold egg whites into milk mixture. Pour half of mixture into each pastry shell.
- Bake in preheated oven for 5 minutes. Reduce heat to 325 degrees F (165 degrees C) and bake an additional 35 to 40 minutes, until toothpick inserted in center comes out clean.
Nutrition Facts : Calories 307.7 calories, Carbohydrate 47.1 g, Cholesterol 78.6 mg, Fat 11.9 g, Fiber 0.2 g, Protein 4 g, SaturatedFat 2.5 g, Sodium 180.7 mg, Sugar 38.8 g
CHESS PIE
In this classic Southern pie, pantry staples yield a velvety custard filling: sugar, butter, eggs, vanilla, and apple-cider vinegar.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 6h40m
Yield Makes one 9-inch pie; Serves 8 to 10
Number Of Ingredients 9
Steps:
- On a lightly floured surface, roll out dough into a 12-inch round, about 1/8 inch thick. Fit into a 9-inch pie dish. Using kitchen shears, trim to a 1-inch overhang; fold under. Crimp edges or decorate as desired. Freeze 15 minutes.
- Preheat oven to 375 degrees with rack in lower third. Line dough with parchment; fill with dried beans or rice. Bake until edges begin to turn golden, 20 to 25 minutes. Remove beans or rice and parchment; bake until bottom and sides are golden brown, 15 to 20 minutes more. Transfer to a wire rack; let cool completely. (Crust can be made up to a day in advance and covered tightly in foil.)
- Reduce oven temperature to 350 degrees. In a large bowl, whisk together sugar, butter, eggs, vanilla, vinegar, and salt. Pour filling into crust. Place pie dish directly on rack; bake until filling wobbles slightly in center when gently shaken, 50 minutes to 1 hour. Transfer to wire rack; let cool completely. Refrigerate, uncovered, at least 2 hours and up to 2 days. Serve with whipped cream.
CHESS PIE
Remarkably simple and unforgettably delicious, Chess Pie is a Southern staple for good reason.
Provided by By Stephanie Wise
Categories Dessert
Time 2h30m
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 310, Carbohydrate 44 g, Cholesterol 85 mg, Fat 2 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 34 g, TransFat 0 g
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