OLD FASHIONED CHESS PIE RECIPE
A Southern classic, this recipe for homemade chess pie is a sweet, simple treat that will please a crowd!
Provided by I Heart Recipes
Categories Dessert
Time 2h15m
Number Of Ingredients 8
Steps:
- Preheat the oven to 325 degrees F.
- In a large bowl, add in the butter, sugar and vanilla together.
- Mix the ingredients until well combined.
- Add in the eggs, cornmeal, milk, and vinegar.
- Mix the ingredients until well combined.
- Place the pie crust in the 9 inch pie pan.
- Pour in the pie filling.
- Bake for 1 hour and 10 minutes.
- Let cool for about 45 minutes.
- Serve & enjoy.
CHESS PIE
Make and share this Chess Pie recipe from Food.com.
Provided by Susie in Texas
Categories Pie
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Combine filling ingredients in mixing bowl; beat on high speed 3 to 5 minutes or until very well mixed.
- Pour into pastry shell.
- Bake 25 to 35 minutes or until golden brown and firm.
- Cool before serving.
Nutrition Facts : Calories 407.9, Fat 20.9, SaturatedFat 8.4, Cholesterol 144.3, Sodium 271.6, Carbohydrate 49.3, Fiber 1.2, Sugar 33.5, Protein 6.3
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
OLD FASHIONED CHESS PIE RECIPE
This Old Fashioned Chess Pie recipe is one of my favorites! It's gooey, buttery flavor is very sweet and rich. and is the perfect sweet ending to any holiday meal or special occasion.
Provided by Jamie Sanders
Categories dessert
Number Of Ingredients 10
Steps:
- Add pie crust into a 9-inch pie plate and prepare following package instructions- you will need to pre-bake the pie crust.
- Stir together sugar and next 7 ingredients until blended. Add eggs, stirring well. Pour into pie crust.
- Bake at 350° for 50 to 55 minutes, cover the edges of the pie crust with foil after about 10 minutes to prevent the crust from burning. (Just don't cover the entire pie, because it might stick to the center of the pie and ruin the pretty golden brown crispy top of the pie. Yes, I know this from experience...)
- Cool completely on a wire rack. (2 to 4 hours)
- refrigerate until ready to serve.
Nutrition Facts : ServingSize 1 slice, Calories 448 calories, Fat 21, Carbohydrate 65, Protein 5
CHOCOLATE CHESS PIE
Gooey chocolate pie filling in a flaky crust with sweetened whipped cream isan absolutely heavenly match.
Provided by Sheila Thigpen
Categories Pies & Pastries
Time 1h10m
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees.
- In a large bowl, whisk together the sugar, cocoa and salt. Add the melted butter and blend until combined.
- Add the eggs to the mixture and beat with an electric mixer at medium speed for 3 minutes.
- Gently stir in the evaporated milk and vanilla until incorporated..
- Fit the unbaked pie crust into a 9-inch pie pan and flute the edges or crimp with a fork.
- Pour the batter into the pie shell and bake for 1 hour, until the top is almost set. Remove from the oven and cool completely. Dust with confectioner's sugar and serve with whipped cream, if desired.
Nutrition Facts : ServingSize 1 g, Calories 276 kcal, Carbohydrate 45 g, Protein 3 g, Fat 10 g, SaturatedFat 5 g, Cholesterol 65 mg, Sodium 238 mg, Fiber 1 g, Sugar 41 g, UnsaturatedFat 4 g
CHESS PIE
This classic Chess Pie recipe is a sweet custard pie made with eggs, sugar, milk, flour, cornmeal and citrus.
Provided by Lauren Allen
Categories Dessert
Time 1h10m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 240 kcal, Carbohydrate 36 g, Protein 3 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 90 mg, Sodium 103 mg, Fiber 1 g, Sugar 34 g, ServingSize 1 serving
CHESS PIE
Chess Pie is an old-fashioned Southern favorite custard-type pie made from a few simple ingredients. It's easy and everyone loves it!
Provided by Lucy Brewer
Categories Pies
Time 1h10m
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- Add brown sugar to melted butter and whisk until smooth. Add the rest of the ingredients to the brown sugar and whisk until smooth.
- Pour into 9-inch pie crust. Bake 45-50 minutes until pie is set and doesn't jiggle.
Nutrition Facts : ServingSize 8 slices, Calories 242 kcal, Carbohydrate 29 g, Protein 1 g, SaturatedFat 7 g, Cholesterol 103 mg, Sodium 182 mg, Sugar 26 g
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.
CHESS PIE
Provided by Jeff Mauro, host of Sandwich King
Categories dessert
Time 1h35m
Yield 8 to 10 servings (one 9-inch pie)
Number Of Ingredients 13
Steps:
- For the pie: Preheat the oven to 350 degrees F. Place the blind-baked pie shell on a rimmed sheet pan.
- In a large bowl, whisk together the granulated sugar and eggs until combined. Add the butter, milk, flour, cornmeal, vinegar, vanilla and salt. Whisk until well blended.
- Pour the filling into the prepared pie shell and bake until the center of the custard is just set and the edges are slightly puffy, 45 to 50 minutes. Let cool completely
- For the whipped cream: Beat the cream with the confectioners' sugar and vanilla until soft peaks form. Chill until ready to serve.
- Slice the pie and serve with a dollop of whipped cream.
CHOCOLATE CHESS PIE RECIPE
This chocolate chess pie recipe has both chocolate and cocoa powder, resulting in a gooey, brownie-like filling baked in an all-butter pie crust.
Provided by Michelle Lopez
Categories Dessert
Number Of Ingredients 17
Steps:
- First, make the pie dough. In a large liquid measuring cup, whisk together the water and vinegar. Add the ice and whisk, Refrigerate while you prep the rest of the ingredients.
- Freeze the butter. Cut the butter into 1-inch cubes and place them in a small bowl. Freeze while you prep the rest of the ingredients.
- Mix the dry ingredients, then add the butter. In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, and salt. Beat on low until just combined, about 15 seconds. Add the butter all at once and beat on low until the mixture has the texture of coarse meal, with pea-sized pieces of butter throughout, about 3 minutes.
- Add water. Remove the ice water mixture from the refrigerator. With the mixer on low, add 4 Tablespoons of liquid from the ice water mixture. Beat on low for 2 to 3 minutes, or until the dough clumps around the paddle and/or sides of the bowl. If the dough seems too dry, add more liquid from the ice water mixture 1 teaspoon at a time.
- Prep the dough for refrigerating. Tip the dough out onto a lightly floured counter with the spatula. Quickly knead the dough into a rough ball. Wrap the dough tightly in plastic wrap and flatten into a small disc. Refrigerate for at least 1 hour.
- Form the bottom crust. Roll out the disc of chilled dough on a lightly floured counter and fit it onto a 9-inch pie pan. Crimp the edge and use a fork to poke holes all over the bottom and sides of the dough. Cover loosely with plastic wrap and freeze overnight.
- Prep the oven and pan. Position a rack in the center of the oven and preheat the oven to 350°F. Line a sheet pan with parchment paper and place the frozen crust, still in its plate, in the center of the pan. Cover the crust with foil, making sure the crimped edges are completely covered and that there are no gaps between the foil and the crust. Fill with pie weights and spread them out so they are more concentrated around the edges of the crust.
- Prebake the crust and make the egg wash. Bake for 35 minutes. While the crust is in the oven, make the egg wash: In a small bowl, whisk together the egg, water, and salt.
- Eggwash the crust. Remove the sheet pan from the oven, keeping the oven on. Carefully lift out the pie weights and foil. Use a pastry brush to coat the bottom and sides of the pie crust (but not the crimped border) with a thin layer of egg wash. Bake, uncovered, for an additional 5 minutes. Set aside on a wire rack to cool slightly while you make the chocolate chess pie filling.
- Make the chocolate chess pie filling. Place the butter and dark chocolate in the top pan of a double boiler or in a heatproof bowl set over a heavy-bottomed sauce pan filled with a few inches of simmering water (be sure the bottom of the bowl does not touch the water). Cook over medium heat, using a heatproof rubber spatula to stir the mixture and scrape the sides of the bowl occasionally, until the butter and chocolate have melted and combined, about 10 minutes. Set the double boiler or bowl on a wire rack and let the chocolate mixture cool while you prep the other ingredients.
- Mix the ingredients for the chocolate chess pie filling. In a medium bowl, whisk together the sugar, eggs, cocoa powder, vanilla, and salt. Slowly add the chocolate mixture and whisk to combine. Pour the mixture into the pie shell.
- Bake the assembled chocolate chess pie. Bake for 50 to 55 minutes, or until the edges are set and the center of the pie just slightly jiggles. Cool on a wire rack.
- Serve and store. Serve slightly warm or at room temperature. The pie can be kept at room temperature, under a cake dome or a large bowl turned upside down, for up to 3 days.
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- Bake Pie Crust: Fit piecrust in a 9-inch pieplate according to package directions; fold edges under, and crimp. Line pastry with aluminum foil. Fill with dried beans or pie weights and bake at 425° for 4 to 5 minutes. Remove weights and foil; bake 2 more minutes or until golden. Cool.
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