Chess Pie Ii Recipes

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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 II



Chocolate Chess Pie II image

This is so easy and absolutely delicious!

Provided by Susan Bern

Categories     Desserts     Pies     Vintage Pie Recipes     Chess Pie Recipes

Time 55m

Yield 8

Number Of Ingredients 7

1 ½ cups white sugar
3 tablespoons unsweetened cocoa powder
2 eggs
1 (5 ounce) can evaporated milk
¼ cup melted butter
1 teaspoon vanilla extract
1 (9 inch) unbaked pie crust

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix sugar and cocoa together. Beat the eggs then add to the cocoa mixture. Beat in the milk, butter and vanilla.
  • Pour mixture into 9 inch unbaked pie shell and bake at 350 degrees F (175 degrees C) for 45 minutes or until set. Let cool before slicing.

Nutrition Facts : Calories 357.2 calories, Carbohydrate 50.8 g, Cholesterol 66.8 mg, Fat 16.1 g, Fiber 1.5 g, Protein 4.6 g, SaturatedFat 6.9 g, Sodium 194.3 mg, Sugar 39.5 g

CHOCOLATE CHESS PIE



Chocolate Chess Pie image

Make and share this Chocolate Chess Pie recipe from Food.com.

Provided by Bev I Am

Categories     Pie

Time 1h10m

Yield 1 pie, 6-8 serving(s)

Number Of Ingredients 9

1 1/2 cups sugar
5 tablespoons cocoa powder
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/2 cup evaporated milk
3 large eggs, room temperature
1/3 cup unsalted butter, softened
1 teaspoon vanilla
1 partially 9-inch baked pie crust

Steps:

  • Preheat oven to 325F degrees.
  • Combine sugar, cocoa, flour, and salt.
  • Blend in milk.
  • Beat in eggs 1 at a time.
  • Add butter and vanilla, beat until smooth.
  • Pour into prebaked pie shell.
  • Bake in 325* oven for 55-60 minutes.

Nutrition Facts : Calories 520.7, Fat 24.8, SaturatedFat 11.1, Cholesterol 126.2, Sodium 313.4, Carbohydrate 70.6, Fiber 2.7, Sugar 50.2, Protein 7.7

LEMON CHESS PIE



Lemon Chess Pie image

This creamy, lemony pie cuts beautifully and has a smooth texture. It's one of my favorites. -Hannah LaRue Rider, East Point, Kentucky

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 6 servings.

Number Of Ingredients 8

1 sheet refrigerated pie crust
4 large eggs, room temperature
1-1/2 cups sugar
1/2 cup lemon juice
1/4 cup butter, melted
1 tablespoon cornmeal
2 teaspoons all-purpose flour
1/8 teaspoon salt

Steps:

  • Preheat oven to 350°. Unroll crust on a lightly floured surface. Transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond edge of plate; flute edge., In a large bowl, beat eggs for 3 minutes. Gradually add sugar; beat until mixture becomes thick and lemon-colored, 2 minutes. Beat in the lemon juice, butter, cornmeal, flour and salt. , Pour into pastry crust. Bake until a knife inserted in the center comes out clean, 35-40 minutes. Cool on a wire rack for 1 hour. Refrigerate before serving, 3 hours.

Nutrition Facts : Calories 482 calories, Fat 20g fat (10g saturated fat), Cholesterol 168mg cholesterol, Sodium 283mg sodium, Carbohydrate 71g carbohydrate (52g sugars, Fiber 0 fiber), Protein 6g protein.

CHESS PIE



Chess Pie image

In this classic Southern pie, pantry staples yield a velvety custard filling: sugar, butter, eggs, vanilla, and apple-cider vinegar.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 6h40m

Yield Makes one 9-inch pie; Serves 8 to 10

Number Of Ingredients 9

1/2 recipe Test Kitchen's Favorite Pate Brisee
Unbleached all-purpose flour, for dusting
1 1/2 cups sugar
1 stick unsalted butter, melted and slightly cooled
3 large eggs
1 teaspoon pure vanilla extract
1 teaspoon apple-cider vinegar
1/2 teaspoon kosher salt
Lightly sweetened whipped cream, for serving

Steps:

  • On a lightly floured surface, roll out dough into a 12-inch round, about 1/8 inch thick. Fit into a 9-inch pie dish. Using kitchen shears, trim to a 1-inch overhang; fold under. Crimp edges or decorate as desired. Freeze 15 minutes.
  • Preheat oven to 375 degrees with rack in lower third. Line dough with parchment; fill with dried beans or rice. Bake until edges begin to turn golden, 20 to 25 minutes. Remove beans or rice and parchment; bake until bottom and sides are golden brown, 15 to 20 minutes more. Transfer to a wire rack; let cool completely. (Crust can be made up to a day in advance and covered tightly in foil.)
  • Reduce oven temperature to 350 degrees. In a large bowl, whisk together sugar, butter, eggs, vanilla, vinegar, and salt. Pour filling into crust. Place pie dish directly on rack; bake until filling wobbles slightly in center when gently shaken, 50 minutes to 1 hour. Transfer to wire rack; let cool completely. Refrigerate, uncovered, at least 2 hours and up to 2 days. Serve with whipped cream.

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



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.

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