Furrs Cafeteria Butter Chess Pie Clone Recipes

FURRS CAFETERIA BUTTER CHESS PIE CLONE

Steps:

• Cream butter and sugar as if for cake.
• Add egg yokes and the one white and beat untill foamy; add water and vanilla, again beating until well mixed.
• Pour this into a 9 inch unbaked pie shell and bake at 350 for anywhere from 35 to 1 hour. Test with clean knife. When it comes out clean(no custard clinging to it), the pie is done.

BUTTERMILK CHESS PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C.)
• In a large bowl, combine sugar and flour. Beat in the eggs and buttermilk until blended. Stir in the melted butter and vanilla. Pour filling into the pie crust.
• Bake in the preheated oven until filling is set, about 45 minutes.

FURR'S CAFETERIA CHOCOLATE BLISS PIE

Steps:

• Combine sugar and flour in a large bowl; add eggs and buttermilk, blend with a mixer. Blend in butter and vanilla extract, and pour into unbaked pastry shell.
• Bake at 350 degrees F for 45 minutes or until set.
• Check for doneness after the minimum baking time by gently shaking the pie. The center should be set with a slight jiggle.n Do not overcook, or the pie will have the consistency of an omelet instead of a custard.
• Cool on a wire rack for 10 minutes.
• Melt the chocolate, pour over the pie and spread evenly. Cool in freezer for about 45 minutes to set chocolate.
• Instead of buttermilk, you can use cow, soy almond, or coconut milk and two tablespoons buttermilk powder.

BROWNED BUTTER CHESS PIE

Steps:

• In a small heavy saucepan, cook and stir butter over medium heat for 5-7 minutes or until golden brown; remove from the heat. , Roll out crust to fit a 9-in. pie plate; transfer to pie plate. Trim crust to 1/2 in. beyond edge of plate; flute edges. Line unpricked crust with a double thickness of heavy-duty foil. Fill with dried beans, uncooked rice or pie weights. , Bake at 400° for 8 minutes. Remove foil and weights; bake 5 minutes longer. Cool on a wire rack., In a large bowl, beat eggs for 3 minutes. Gradually add brown sugar; beat for 2 minutes or until mixture becomes thick. Beat in milk, vinegar, cornmeal, vanilla, cinnamon and the browned butter. Pour into crust. Cover edges with foil. , Bake at 350° for 40-45 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack. Refrigerate, covered, for 3 hours or until cold. Serve with ice cream if desired. Refrigerate leftovers.