LEMON CHESS PIE
This creamy, lemony pie cuts beautifully and has a smooth texture. It's one of my favorites. -Hannah LaRue Rider, East Point, Kentucky
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Unroll crust on a lightly floured surface. Transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond edge of plate; flute edge., In a large bowl, beat eggs for 3 minutes. Gradually add sugar; beat until mixture becomes thick and lemon-colored, 2 minutes. Beat in the lemon juice, butter, cornmeal, flour and salt. , Pour into pastry crust. Bake until a knife inserted in the center comes out clean, 35-40 minutes. Cool on a wire rack for 1 hour. Refrigerate before serving, 3 hours.
Nutrition Facts : Calories 482 calories, Fat 20g fat (10g saturated fat), Cholesterol 168mg cholesterol, Sodium 283mg sodium, Carbohydrate 71g carbohydrate (52g sugars, Fiber 0 fiber), Protein 6g protein.
CHESS PIE
With a sparkling bright lemon flavor, this classic Southern buttermilk chess pie filling is poured into a shortbread crust with hints of spice from freshly ground black pepper. The coarse cornmeal gives the beautiful custardy filling the slightest bit of texture once baked. Consider the baking time below as a guide: The pie is done when it jiggles slowly when moved back and forth. A sprinkling of confectioners' sugar is enough as a garnish to top the pie, and you'd do well to serve each slice with a dollop of whipped heavy cream. It'll help temper the pie's vibrant sweetness.
Provided by Yewande Komolafe
Categories pies and tarts, dessert
Time 1h50m
Yield 8 to 10 servings
Number Of Ingredients 18
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.
TEXAS LEMON CHESS PIE
Slice into Southern comfort and go back to a simpler time with this classic, feel-good pie. We consider it a must-have menu item for our family gatherings all year long.
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Unroll pastry into a 9-in. pie plate; flute edges. Line unpricked pastry with a double thickness of foil. Fill with dried beans, uncooked rice or pie weights., Bake at 400° on lower oven rack for 8 minutes. Remove foil and weights: bake 6-9 minutes longer or until bottom of crust is light brown. Cool on a wire rack. Reduce heat to 325°., In a small bowl, beat egg whites until soft peaks form. Set aside., In a large bowl, cream butter and sugar until light and fluffy; beat in the egg yolks, lemon zest, cornmeal and vanilla. Stir in milk and lemon juice. Fold in beaten egg whites. Pour into crust. Cover edges with foil to prevent overbrowning. , Bake at 325° for 35-40 minutes or until a knife inserted in the center comes out clean. Remove foil. Cool on a wire rack. Refrigerate, covered, for 3 hours or until chilled. Serve with whipped cream if desired.
Nutrition Facts :
BILL CLINTON'S LEMON CHESS PIE
Bill Clinton's favorite pie!!!
Provided by Carol
Categories Desserts Pies Vintage Pie Recipes Chess Pie Recipes
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large mixing bowl, cream together sugar and butter or margarine until light and fluffy. Beat in eggs and milk. Add flour, cornmeal, lemon juice, and lemon rind. Mix until smooth. Pour mixture into pastry shell.
- Bake in preheated oven for 35 to 40 minutes, until set in center.
Nutrition Facts : Calories 446.2 calories, Carbohydrate 62 g, Cholesterol 149.2 mg, Fat 20.4 g, Fiber 0.5 g, Protein 6 g, SaturatedFat 9.4 g, Sodium 240.8 mg, Sugar 52.6 g
TUCKER HOSPITAL LEMON CHESS PIE
The cook who worked at Tucker Psychiatric Hospital in the late 50's and early 60's made lemon chess pie. When I worked the night or evening shifts (as a student nurse), she would make an extra pie for me because I loved them so much. I must have gained 10 pounds during that rotation! This is as close to what she made as I could find. I adapted this from "Southern Living, Our Best Recipes" (1970). It is somewhat different from the other Lemon Chess pie recipes. I use the same crust as I use for my Recipe #182002.
Provided by Sweetiebarbara
Categories Pie
Time 1h
Yield 1 pie, 12 serving(s)
Number Of Ingredients 12
Steps:
- First make pie shell.
- Sift measured flour and salt into a bowl.
- Pour oil into glass measuring cup and add cold milk to make 3/4 cup liquid.
- Pour liquid into bowl and stir with a fork.
- Save half the dough to use later.
- Roll remaining half of dough into circle between two sheets of wax paper.
- Place into pie pan, make standing rim, and prick with fork.
- Make filling.
- Put sugar flour, and cornmeal into a bowl.
- Toss lightly with fork.
- Add eggs, butter, milk, lemon rind, and lemon juice.
- Beat until smooth and throughly blended.
- Pour into unbaked pie shell.
- Bake 375 degrees F. 35 minutes, or until golden brown.
- Cut while warn.
- May be served warm or cool.
Nutrition Facts : Calories 356.9, Fat 15.2, SaturatedFat 4.4, Cholesterol 82.1, Sodium 153.3, Carbohydrate 51.6, Fiber 0.9, Sugar 33.7, Protein 4.8
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