Japanese Chess Pie Food

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 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.

OLD-FASHIONED CHESS PIE

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.

HIGHWAY CAFE CHESS PIE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Soak raisins in boiling water for 10 minutes. Drain, and chop.
• In a medium bowl, cream together the sugar and butter until light and fluffy. Beat in the eggs one at a time, mixing well after each one. Stir in the vanilla, sour cream, walnuts and chopped raisins. Pour into the baked pie shell.
• Bake for 30 minutes in the preheated oven, or until firm in the center. Allow to cool completely before slicing.

COLONIAL CHESS PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a saucepan, combine white sugar, brown sugar, flour and salt. Pour in milk and add margarine. Heat, stirring constantly, until sugar dissolves and margarine is melted. Remove from heat and set aside to cool.
• In a large bowl, whisk egg yolk, egg and vanilla until smooth. Whisk in cooled sugar mixture. Pour into pie crust.
• Bake for 25 minutes in the preheated oven, then reduce the temperature to 250 degrees F (120 degrees C) and bake for an additional 25 minutes, or until top is puffed and edges are golden brown. Allow to cool before slicing.

JAPANESE CHESS PIE

Steps:

• Mix ingredients and pour into pie shell.
• Bake at 350*F for 40-45 minutes.
• If the pie does not appear to be set after 45 minutes, cook in five minute increments until it is slightly jiggly in the middle (a little like Jello) and allow to cool and it will set up.

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.

PINEAPPLE CHESS PIE

Steps:

• Separate eggs.
• Combine sugar, flour and melted butter.
• Beat egg yolks.
• Add to sugar mixture, mixing with an electric mixer until well-mixed.
• Add drained pineapple and mix well.
• Beat egg whites until they form stiff peaks and fold into the mixture above.
• Pour into unbaked pie shells and bake at 300 degrees for 45-50 minutes.

HAWAIIAN CHESS PIE

Steps:

• PREPARATION:.
• cream butter and sugar add in eggs one at a time then vanilla then pineapple and coconut then starch pour in to pie shell.
• bake in preheated 325° oven until set, about 35-50 minutes, or until a knife inserted near center comes out clean or pie is no longer jiggly in middle.

TANGERINE CHESS PIE

Steps:

• WHISK sugar and next nine ingredients until smooth.
• Pour into unbaked pie crust BAKE 350 degrees for 40-45 minutes or u ntil center is set.
• NOTE: Any citrus fruit can be used.

JAPANESE FRUIT PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium mixing bowl combine eggs, butter or margarine, sugar, vanilla extract, and vinegar. Beat until smooth. Stir in pecans, coconut, and raisins. Pour mixture into pastry shell.
• Bake in preheated oven for 40 minutes. Cool before serving.