Black Walnut Chess Pie Recipes

CHOCOLATE WALNUT COCONUT PIE

Steps:

• Preheat oven to 350°F.
• Mix ingredients in the order given.
• Pour into the unbaked pie shell.
• Bake for 30 minutes.
• Serve with whipped cream.

BASIC BLACK WALNUT PIE

Steps:

• Combine 1 tablespoon sugar and flour. Sprinkle into the pastry shell; set aside. , In a small saucepan, bring the corn syrup, brown sugar and remaining sugar just to a boil. Remove from the heat; stir in butter until melted. Let cool for 3 minutes. , Gradually stir eggs into hot mixture. Add walnuts and mix well. Pour into pastry shell. Bake at 325° for 55-60 minutes or until top is browned.

BLACK WALNUT PIE

Steps:

• In a saucepan, combine the corn syrup, brown sugar and 1/2 cup sugar; bring to a boil. Remove from the heat; stir in butter until melted. In a bowl, beat eggs. Gradually stir in hot mixture; mix well. Add walnuts. Combine flour and remaining sugar; sprinkle over bottom of pastry shell. Pour walnut mixture into shell. Bake at 350° for 45-50 minutes or until browned.

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.

CHESS PIE

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.