Chess Pie Cake Recipes

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CHESS CAKE



Chess Cake image

This cake is very rich, and is great to take to gatherings.

Provided by Kathy Bliesner

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Yellow Cake

Time 1h30m

Yield 18

Number Of Ingredients 7

1 (18.25 ounce) package yellow cake mix
2 eggs
½ cup butter, melted
1 (8 ounce) package cream cheese, softened
½ cup butter, melted
2 eggs
4 cups confectioners' sugar

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 9 x 13 inch pan.
  • In a large bowl, mix together cake mix, 2 eggs, and 1/2 cup melted butter. Put into prepared pan.
  • In another bowl, Beat cream cheese until smooth. Blend in 1/2 cup melted butter and 2 eggs. Gradually beat in the confectioner's sugar. Pour over the crust mixture already in the pan.
  • Bake for 1 hour. Cool.

Nutrition Facts : Calories 377.6 calories, Carbohydrate 49.4 g, Cholesterol 82.7 mg, Fat 19 g, Fiber 0.3 g, Protein 3.7 g, SaturatedFat 10.1 g, Sodium 314 mg, Sugar 38.7 g

CHESS PIE



Chess Pie image

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

1 (9 inch) pie shells, unbaked
4 eggs
1 cup sugar
1/4 cup butter, softened
1 tablespoon vinegar
1 tablespoon cornmeal
1 tablespoon flour
1 teaspoon vanilla

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 SQUARES



Chess Pie Squares image

These heavenly little bars, adapted from the Southern cookbook author Julia Reed, are a modern-day, perfect-for-a-picnic version of a traditional custard pie made from flour, cornmeal, sugar, eggs, butter and buttermilk. They are like lemon bars without the lip-puckering citrus: a blanket of egg-rich custard generously laced with vanilla atop a lightly salted, crumbly shortbread crust. (If you don't have buttermilk, you can make an easy substitute by combining one tablespoon of white vinegar or lemon juice with a cup of milk. Let stand for 5 minutes, then measure out 3/4 cup.)

Provided by Margaux Laskey

Categories     cookies and bars, dessert

Time 1h15m

Yield 24 squares

Number Of Ingredients 11

2 cups/240 grams all-purpose flour
1/2 cup/57 grams confectioners' sugar
3/4 teaspoon kosher salt
6 ounces/170 grams unsalted butter (1 1/2 sticks), softened
6 ounces/170 grams unsalted butter (1 1/2 sticks), at room temperature
1 1/2 cups/297 grams granulated sugar
6 large egg yolks
2 teaspoons pure vanilla extract
3/4 cup/168 milliliters buttermilk, at room temperature
2 tablespoons fine white or yellow cornmeal
2 tablespoons all-purpose flour

Steps:

  • Heat oven to 350 degrees.
  • Make the shortbread crust: In a large bowl, whisk together flour, sugar and salt. Cut in butter with a pastry blender or two forks until well blended and the dough holds together when you press a lump in your hand.
  • Press dough evenly into the bottom of 9-by-13-inch baking dish. Bake until edges begin to brown, 15 to 18 minutes. Remove shortbread from oven and let cool slightly. Reduce oven temperature to 325 degrees.
  • Make the filling: In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy, about 5 minutes. Beat in egg yolks, one at a time, until well blended. Switch to the whisk attachment and slowly beat in vanilla and buttermilk until well blended. Beat in cornmeal and flour until just combined.
  • Pour filling over crust. Bake for 25 to 30 minutes, or until the top is golden and set. Cool in the baking dish on a wire rack and cut the dessert into 24 squares (each about 2 inches) to serve.

Nutrition Facts : @context http, Calories 218, UnsaturatedFat 4 grams, Carbohydrate 24 grams, Fat 13 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 8 grams, Sodium 77 milligrams, Sugar 15 grams, TransFat 0 grams

EASY CHESS CAKE



Easy Chess Cake image

This recipe was given to me years ago by a friend. My sons love this. I make it when we go on vacation so we can munch on it while in the car.

Provided by Cathy

Categories     Desserts     Cakes     Cake Mix Cake Recipes

Yield 18

Number Of Ingredients 5

1 (18.25 ounce) package yellow cake mix
½ cup butter, softened
3 eggs
1 (8 ounce) package cream cheese
4 cups confectioners' sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch cake pan.
  • In a large bowl mix together cake mix, butter and 1 egg. Pat batter into greased 9x13 inch pan.
  • In a medium size mixing bowl mix together cream cheese, 2 eggs and sugar. Pour the cream cheese mixture over the cake mix batter.
  • Bake for 35 minutes or until golden brown.

Nutrition Facts : Calories 333 calories, Carbohydrate 50.6 g, Cholesterol 58.8 mg, Fat 13.6 g, Fiber 0.3 g, Protein 3.3 g, SaturatedFat 6.7 g, Sodium 273.8 mg, Sugar 39.8 g

OLD-FASHIONED CHESS PIE



Old-Fashioned Chess Pie image

This recipe dates back many years and has certainly stood the test of time. It's very rich, so small servings might be in order.

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 8-10 servings.

Number Of Ingredients 13

1 cup butter, softened
2 cups sugar
6 egg yolks
1 egg
1/3 cup cornmeal
1/4 cup all-purpose flour
1/3 cup 2% milk
1 teaspoon vanilla extract
1 unbaked deep-dish pastry shell (9 inches)
TOPPING:
2 cups sugar, divided
2/3 cup 2% milk
1/2 cup butter, cubed

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.

Nutrition Facts : Calories 710 calories, Fat 36g fat (19g saturated fat), Cholesterol 226mg cholesterol, Sodium 365mg sodium, Carbohydrate 96g carbohydrate (79g sugars, Fiber 0 fiber), Protein 5g protein.

CHESS PIE



Chess Pie image

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

1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count)
2 cups granulated sugar
2 tablespoons fine-ground yellow cornmeal
1 tablespoon Gold Medal™ all-purpose flour
1/4 teaspoon salt
1/2 cup unsalted butter, melted
1/4 cup whole milk
1 tablespoon white vinegar
1/2 teaspoon vanilla
4 eggs
Powdered sugar, if desired

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

CHOCOLATE CHESS PIE



Chocolate Chess Pie image

This is one of my mother's go-to recipes. It's a yummy spin on classic chocolate chess pie. - Ann Dickens, Nixa, Missouri

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 8 servings.

Number Of Ingredients 14

1-1/4 cups all-purpose flour
1/4 teaspoon salt
1/4 cup cold butter, cubed
1/4 cup shortening
3 to 4 tablespoons ice water
FILLING:
2 large eggs, room temperature
1 cup packed brown sugar
1/2 cup sugar
1-1/2 ounces unsweetened chocolate, melted and cooled
2 tablespoons 2% milk
1 tablespoon all-purpose flour
1 teaspoon vanilla extract
1/2 cup butter, melted

Steps:

  • Combine flour and salt; cut in butter and shortening until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape dough into a disk. Wrap and refrigerate 1 hour or overnight., On a floured surface, roll dough to fit a 9-in. pie plate. Trim and flute edge. Refrigerate 30 minutes. Preheat oven to 425°. Line unpricked crust with a double thickness of foil. Fill with pie weights. Bake on a lower oven rack until light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes. Cool on a wire rack. Reduce oven setting to 325°., In a large bowl, whisk eggs, sugars, melted chocolate, milk, flour and vanilla. Gradually whisk in butter. Pour into crust. Cover edge with foil to prevent overbrowning., Bake at 325° until a knife inserted in the center comes out clean, 35-40 minutes. Remove foil. Cool on a wire rack. Refrigerate, covered, for 3 hours or until chilled.

Nutrition Facts : Calories 436 calories, Fat 22g fat (13g saturated fat), Cholesterol 93mg cholesterol, Sodium 240mg sodium, Carbohydrate 57g carbohydrate (40g sugars, Fiber 1g fiber), Protein 5g protein.

CHESS CAKE



Chess Cake image

Make and share this Chess Cake recipe from Food.com.

Provided by MISSJ1978

Categories     Dessert

Time 30m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 6

1 (18 1/2 ounce) box yellow cake mix
1/2 cup margarine
3 large eggs or 4 medium eggs
1 teaspoon vanilla
8 ounces softened cream cheese
1 (16 ounce) box confectioners' sugar

Steps:

  • Melt margarine.
  • Mix 1 egg and cake mix with margarine.
  • Pat into 9x13-inch pan.
  • Mix remaining eggs, cream cheese, vanilla, and sugar until smoothe.
  • Pour over mix in pan.
  • Bake at 350°F for 30 minutes until center is done.
  • Remove from oven and sprinkle with powdered sugar.
  • Cut in squares and refrigerate until ready to serve.

LEMON CHESS GOOEY BUTTER CAKE



Lemon Chess Gooey Butter Cake image

Provided by Food Network

Categories     dessert

Time 1h

Yield 20 servings

Number Of Ingredients 9

1 package (18.25 ounces) plain yellow cake mix
8 tablespoons (1 stick) butter, melted
1 large egg
2 large lemons
1 package (8 ounces) cream cheese, at room temperature
2 large eggs
8 tablespoons (1 stick) butter, melted
2 tablespoons white or yellow cornmeal
3 3/4 cups confectioners' sugar, sifted

Steps:

  • Place a rack in the center of the oven and preheat the oven to 350 degrees F. Set aside an ungreased 9- by 13-inch pan.
  • For the crust, place the cake mix, melted butter, and egg in a large mixing bowl. Blend with an electric mixer on low speed for two minutes. Stop the machine and scrape down the sides of the bowl with a rubber spatula. The batter should come together in a ball. With your fingertips, pat the batter evenly over the bottom of the pan, smoothing it out with your fingers until the top is smooth. Set the pan aside.
  • For the filling, rinse and dry the lemons well. Grate the zest from the lemons and set aside; you should have about 2 teaspoons. Cut the lemons in half, and squeeze into a small bowl; you should have about 6 tablespoons. Set the juice aside.
  • Place the cream cheese in the same mixing bowl that was used to make the crust, and with the same beaters (no need to clean either) blend with an electric mixer on low speed until fluffy, 30 seconds. Stop the machine and add the lemon juice, lemon zest, eggs, melted butter, and cornmeal and beat on medium speed for 1 minute. Stop the machine and add the confectioners' sugar. Beat on medium speed until the sugar is well incorporated, 1 minute more. Stop the machine and scrape down the sides of the bowl with the rubber spatula so that the filling covers the entire surface and reaches the sides of the pan. Place the pan in the oven.
  • Bake the cake until it is well browned but the center still jiggles when you shake the pan, 45 to 47 minutes. Remove the pan from the oven and place it on a wire rack to cool, 30 minutes. Cut into squares and serve.
  • Store this cake, covered in aluminum foil, at room temperature for up to 4 days, or in the refrigerator for up to 1 week. Or freeze it, wrapped in foil, for up to 6months. Thaw the cake overnight in the refrigerator before serving.

CHESS PIE



Chess Pie image

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

6 tablespoons/75 grams cold unsalted butter, cut into 1/2 inch cubes, plus more for preparing the pan
1 1/2 cups/205 grams all-purpose flour
1/3 cup/63 grams granulated sugar
1 teaspoon kosher salt (Diamond Crystal)
1 1/4 teaspoons freshly ground black pepper
1 tablespoon freshly grated lemon zest
2 egg yolks
1/4 cup/58 milliliters cold water
3 whole eggs
3 egg yolks
1 1/4 cups/260 grams granulated sugar
1/4 cup/40 grams medium-coarse yellow cornmeal
1/4 cup/58 milliliters lemon juice
1 tablespoon grated lemon zest
1 teaspoon kosher salt (Diamond Crystal)
1 cup/230 milliliters buttermilk, preferably full-fat
1/4 cup/56 grams unsalted butter, melted
Whipped heavy cream for serving

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.

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From pauladeen.com


CHESS PIE - I AM BAKER
2022-03-20 The first thing to do in this recipe is to roll out the pie crust to a 12-inch circle and place it into a deep-dish pie plate. Again, you can use a store-bought crust or homemade. (Either way, you need to blind-bake the crust). I used a 9-inch pie plate; if you are using a smaller pan, the baking time will need to be adjusted.
From iambaker.net


CHESS PIE CAKE - RECIPE | COOKS.COM
CHESS PIE CAKE : 1 box Duncan Hines yellow cake mix 1 egg, beaten 1 stick butter, melted. Mix well. The mixture will be very stiff. Spread out in a 9 x 13 inch pan. Do not bake yet. 3 eggs, beaten 1 lb. powdered sugar. Mix well. The mixture will be thin. Pour over the first layer. Bake at 325 degrees for 45 minutes. Will fall when removed from oven. Add review or comment: Your …
From cooks.com


LEMON CHESS PIE - COOKIES AND CUPS
2021-11-24 Filling: In a large bowl whisk the eggs. Gradually add in the granulated sugar and zest, whisking until combined and until thickened. Add in the lemon juice, melted butter, cornmeal, flour, and salt and whisk until incorporated. Bake: Preheat the oven to 350°F. Remove the pie dough from the refrigerator.
From cookiesandcups.com


PEANUT BUTTER CHESS PIE | CAKE RECIPE | CHEESECAKE - TASTE LIFE
3. Combine the sugar, cocoa powder, and salt in a large bowl and whisk to combine. Whisk in the milk, then eggs and vanilla. Stir in the peanut butter mixture. 4. Place the piecrust in a pie pan on a rimmed baking sheet. Dock the bottom of the piecrust with a fork and gently pour the filling into the crust and bake for 30 minutes.
From tastelife.tv


VANILLA CHESS PIE | KING ARTHUR BAKING
To prepare the crust: Roll the pastry out to a 13" circle and place it in an ungreased 9" pie pan. Trim and crimp the edges. Chill the crust for 15 minutes. Line the pan with foil or parchment, place pie weights inside, and bake the crust for 15 minutes. Remove the crust from the oven, remove the lining and weights, and return to the oven for 5 ...
From kingarthurbaking.com


CHESS CAKE - AN EASY DESSERT! | BLIND PIG AND THE ACORN
2016-01-11 1 pack of cream cheese – softened (8 oz.) 3 eggs. 1 box of powdered sugar (16 oz.) Combine cake mix, 1 egg, and melted butter. Pat mixture into a 13 x 9 ungreased baking pan. Mix cream cheese, 3 eggs, and sugar thoroughly and pour over unbaked cake layer. Bake at 350° for 45 minutes or until light golden brown. Cool and then cut into squares.
From blindpigandtheacorn.com


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