Chess Pie I Recipes

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OLD FASHIONED CHESS PIE RECIPE



Old Fashioned Chess Pie Recipe image

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

4 large eggs
1 3/4 cup white sugar
1/2 cup butter (unsalted)
2 tsp vanilla extract
1 tbsp cornmeal
1/4 cup whole milk
1 tbsp distilled white vinegar
9 inch store bought crust

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



Chess Pie image

This is a very old Southern recipe. It's a very sweet, rich pie which cannot be described as anything but marvelous. This is not my personal recipe but was passed to me by my grandmother and from her grandmother and so on and so forth.

Provided by T. Knecht

Categories     Desserts     Pies     Vintage Pie Recipes     Chess Pie Recipes

Time 1h5m

Yield 8

Number Of Ingredients 8

½ cup butter
2 cups white sugar
1 teaspoon vanilla extract
4 eggs
1 tablespoon cornmeal
¼ cup evaporated milk
1 tablespoon distilled white vinegar
1 (9 inch) unbaked pie shell

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.

Nutrition Facts : Calories 460.3 calories, Carbohydrate 62 g, Cholesterol 125.8 mg, Fat 22.1 g, Fiber 0.9 g, Protein 5.3 g, SaturatedFat 10.3 g, Sodium 242.3 mg, Sugar 51.1 g

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

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

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

CHOCOLATE CHESS PIE I



Chocolate Chess Pie I image

This is a very easy pie to make, and it tastes wonderful!

Provided by Karin Christian

Categories     Desserts     Pies     Chocolate Pie Recipes

Yield 8

Number Of Ingredients 7

¼ cup butter, softened
2 eggs
3 tablespoons unsweetened cocoa powder
1 ½ cups white sugar
⅔ cup evaporated milk
1 teaspoon vanilla extract
1 recipe pastry for a 9 inch single crust pie

Steps:

  • Blend together butter or margarine, eggs, cocoa, sugar, milk, and vanilla with a hand mixer until smooth. Pour filling into unbaked pie shell.
  • Bake at 375 degrees F (190 degrees C) for 45 minutes, or until set. Let cool before slicing.

Nutrition Facts : Calories 361.9 calories, Carbohydrate 51.1 g, Cholesterol 67.8 mg, Fat 16.3 g, Fiber 1.5 g, Protein 4.8 g, SaturatedFat 7 g, Sodium 198 mg, Sugar 39.8 g

LEMON CHESS PIE I



Lemon Chess Pie I image

The recipe has been handed down in the family, and temperatures were for a wood stove. I've adjusted them over the years, and it seems to work fine!

Provided by Victor

Categories     Desserts     Pies     Vintage Pie Recipes     Chess Pie Recipes

Time 2h5m

Yield 8

Number Of Ingredients 7

4 eggs
1 ½ cups white sugar
2 tablespoons white cornmeal
¼ cup butter, melted
½ cup milk
2 lemons, juiced
1 recipe pastry for a 9 inch single crust pie

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Combine eggs, sugar, cornmeal, melted butter, milk, and lemon juice in a large bowl. Mix until sugar is dissolved, but do not beat. Pour filling into unbaked pie shell.
  • Bake at 425 degrees F (220 degrees C) for 10 minutes. Reduce temperature to 350 degrees F (175 degrees C), and continue to bake until set, about 45 minutes more. Serve at room temperature.

Nutrition Facts : Calories 365.3 calories, Carbohydrate 53 g, Cholesterol 109.5 mg, Fat 16.2 g, Fiber 2.2 g, Protein 5.6 g, SaturatedFat 6.5 g, Sodium 200.5 mg, Sugar 38.4 g

CLASSIC CHESS PIE



Classic Chess Pie image

Classic chess pie filling consists of butter, eggs, flour and sugar. There are many variations, however, and I am partial to my spins! In this recipe, cornmeal and buttermilk add a boost in texture and tang that brings me home to my Southern roots. The oven temperature is lowered to cook the egg-based custard low-and-slow, making for a smooth and more tender filling.

Provided by Food Network

Categories     dessert

Time 4h30m

Yield 8 servings

Number Of Ingredients 13

1 1/4 cups all-purpose flour, plus more for dusting
1/2 teaspoon kosher salt
1 stick cold unsalted butter, grated on the large holes of a box grater and frozen
1/3 cup ice water, plus more if needed
1 large egg
6 tablespoons unsalted butter, melted and cooled
1 1/4 cups granulated sugar
4 large eggs
1/4 cup buttermilk
2 tablespoons yellow cornmeal
2 teaspoons pure vanilla extract
1/2 teaspoon kosher salt
Confectioners' sugar, for garnish

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.

HIGHWAY CAFE CHESS PIE



Highway Cafe Chess Pie image

I obtained this recipe 40-years ago from the cook at the Highway Cafe in Scappoose, Oregon. I have never found its equal. Whenever I serve it, I am always asked for the recipe.

Provided by TopDog

Categories     Desserts     Pies     Vintage Pie Recipes     Chess Pie Recipes

Time 40m

Yield 8

Number Of Ingredients 8

1 ¼ cups raisins
1 cup white sugar
½ cup butter
3 eggs
1 teaspoon vanilla extract
¼ cup sour cream
1 cup chopped walnuts
1 (9 inch) pie crust, baked and cooled

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.

Nutrition Facts : Calories 498.4 calories, Carbohydrate 55.8 g, Cholesterol 103.4 mg, Fat 29.9 g, Fiber 2.1 g, Protein 6.5 g, SaturatedFat 11.4 g, Sodium 216.9 mg, Sugar 41.5 g

CHESS PIE



Chess Pie image

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

One 9-inch deep-dish pie shell, blind baked according to package directions and cooled
1 1/2 cups granulated sugar
4 large eggs
1 stick (8 tablespoons) unsalted butter, melted
1/3 cup whole milk
1 tablespoon all-purpose flour
1 tablespoon finely ground yellow cornmeal
1 tablespoon white vinegar
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
3/4 cup heavy cream
2 tablespoons confectioners' sugar
1 teaspoon vanilla paste

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



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 africanbites.com


BEST CHESS PIE RECIPE - HOW TO MAKE CHESS PIE - THE …
2021-10-08 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 ...
From thepioneerwoman.com


CHESS PIE - PREPPY KITCHEN
2021-08-09 4. In a large bowl, add the eggs and beat until well blended. Add the sugar, butter, milk, cornmeal, flour, vinegar, and vanilla. 5. Whisk until combined. 6. Pour the mixture into the baked crust and bake for 45 minutes. Let the pie cool completely on a wire rack before slicing. Dust with powdered sugar if desired.
From preppykitchen.com


OLD FASHIONED CHESS PIE RECIPE - LOAVES AND DISHES
2020-04-24 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.
From loavesanddishes.net


CHESS PIE - SIMPLY STACIE
Instructions. In a large bowl, cream the butter with a hand mixer or standing mixer. Add all other ingredients into the bowl with the butter (excluding the pie shells) and mix on high speed until well blended. Pour mixture into 2 9 inch unbaked pie shells. Bake at 350F for 1 hour.
From simplystacie.net


CLASSIC CHESS PIE RECIPE (AKA SUGAR PIE) - DINNER, THEN DESSERT
2021-12-30 Preheat the oven to 450 degrees. Add the pie crust to your 9" pie plate and put in the refrigerator so it stays cold while you make the filling. In a large bowl whisk together the butter, sugar, vanilla extract, eggs, cornmeal, flour, buttermilk and vinegar until smooth. Pour the mixture into the pie crust carefully.
From dinnerthendessert.com


BROWN BUTTER BOURBON CHESS PIE RECIPE ~ BARLEY & SAGE
2020-11-24 In a large bowl, whisk together the browned butter, brown sugar, granulated sugar, bourbon, vanilla, and eggs until fully combined and smooth. Add in the cornmeal, salt, and heavy cream and whisk until fully incorporated. Pour the filling into your partially baked crust, then bake at 350°F for 40-50 minutes or until the center of the pie is ...
From barleyandsage.com


CHESS PIE RECIPE - SERIOUS EATS
2018-08-30 Bake on the bottom rack of the oven for 5 minutes, then lower the temperature to 325°F and bake for an additional 3 minutes. Remove the weights and liner and bake the pie shell until it is light golden brown, 3 to 4 minutes longer. Remove the crust from the oven and allow it to cool completely. In a bowl, whisk the eggs, milk, and vanilla ...
From seriouseats.com


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