Chess Pie Recipe 455 Food

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.

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:

• 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.

CHESS PIE

Steps:

• Preheat oven to 350 degrees F.
• Cream the butter and sugar. Add yolks, vanilla, and cream. Fold in cornmeal. Pour into unbaked pie shell and bake 35 to 40 minutes. Filling should be firm, but not too crisp.
• Put the flour, butter, and salt into the bowl of a food processor. Pulse this mixture until butter resembles small pebbles. Transfer to large bowl and add ice water and mix.
• Turn out dough onto a lightly floured surface. Using the palm of your hand, flatten the dough against the cutting board; mixing the flour, water, and butter. Butter pieces should be visible. Press into plastic wrap and shape into disc. Chill for at least 1/2 hour before rolling out to line a 9-inch pie tin.
• Yield: 8 to 10 servings

CHESS PIE

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.

CHESS PIE

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.

OLD-TIMEY KENTUCKY CHESS PIE

Steps:

• Combine granulated sugar, light brown sugar, and corn meal.
• Beat in eggs one at a time.
• Stir in whipping cream, cider vinegar, vanilla extract, and melted butter.
• Pour into unbaked pie shell.
• Bake on middle rack at 400 F for 10 minutes.
• Lower heat to 325 F and continue baking for 45 minutes more.

SOUTHERN CHESS PIE

Steps:

• Mix all ingredients.
• Bake in 450 degree oven until crust begins to brown (about 10 minutes).
• Reduce heat to 350; bake about 40 minutes until the pie does not shake in the middle. It will look very dark, and will fall some after you take it out of the oven.

MAMA'S CHESS PIE

Steps:

• Combine sugar, corn meal, and flour. Melt the margarine and add to the sugar mixture. Cream well. Add eggs, one at a time and beat thoroughly after each. Add vinegar, vanilla, and milk. Beat thoroughly. Pour into unbaked pastry shell and bake in a 400 deg. oven for 10 minutes, reduce heat to 325 deg. and continue baking 30 to 45 minutes or until set.
• Makes 1 (9) pie.

CHESS PIE

Steps:

• Stir together all ingredients until blended and pour into pie crust.
• Bake at 325 degrees for 45 minutes or until golden brown (Center should be jiggly, but not runny- pie will firm as it cools).

CHESS PIE

Steps:

• Combine butter, sugar, flour and cornmeal in mixing bowl.
• Add eggs, heavy cream and vanilla and mix well.
• Place rimmed baking sheet on oven rack and put pie plate on baking sheet;pour custard into pie shell (there will be leftover filling if using a purchased pie shell in an aluminum tin-bake extra in individual custard cup if desired); bake at 325° for thirty to forty-five minutes or until knife inserted in center comes out clean and center of pie is set.