Minnie Pearls Chess Pie Recipe Cdkitchencom

MINNIE PEARL'S CHESS PIE

Steps:

• Preheat the oven to 300 degrees F. Combine the butter and sugar in a saucepan over medium heat. Cook, stirring constantly, until the butter is melted and the sugar is dissolved. Remove the pan from the heat and let the mixture cool to room temperature. When the butter mixture has cooled, add the beaten eggs and mix well (you can use a mixer on low speed, if desired). Stir in the vinegar, vanilla, and salt. Mix until incorporated. Pour the pie filling into the pie shell. Place the pie in the oven and bake at 300 degrees F for 50 minutes or until set. Remove the pie from the oven and let cool on a wire rack.

MINNIE PEARL'S BRAN MUFFINS

Steps:

• Combine 1 cup cereal and boiling water in a medium bowl.
• Let stand until cool.
• Add oil and mix well.
• Sift flour, baking soda, salt and sugar together into a large mixing bowl.
• Beat eggs and buttermilk together.
• Mix the egg mixture into the flour mixture.
• Stir in the remaining 2 cups cereal.
• Add the moist cereal mixture and mix well.
• Note:I added 6 oz.
• Craisins to the batter, at this point, for extra taste and nutrition.
• Spoon batter into greased muffin cups, about 2/3 full.
• Bake at 400° for 20 minutes, until lightly browned.
• Store extra batter in a covered container in the refrigerator.

MINNIE PEARL'S ANY KIND FRUIT PIE

Steps:

• Preheat oven to 400 degrees F.
• Sift together, the flour, 1/2 cup sugar, baking powder, and salt.
• Add milk and vanilla and mix until smooth.
• Melt butter in an 8 or 9 inch pie pan in preheated oven.Then remove.
• Pour batter in pie pan, but do not mix.
• Top with sweetened fruit and sprinkle remaining sugar over the top.
• Bake in the center of oven for 10 minutes, then lower oven temperature to 350 degrees and bake an additional 45-50 minutes until pie bubbles and crust is brown.
• Serve with cream, ice cream or plain.

CHOCOLATE CHESS PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C)
• Mix together sugar, cocoa, and melted butter. Stir in evaporated milk, beaten eggs, vanilla, and chopped pecans.
• Pour nut mixture into unbaked pie shell. Bake for 10 minutes. Reduce heat to 325 degrees F (165 degrees C) and bake for 30 minutes.

CHERYL'S LEMON CHESS PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Let pie crust come to room temperature for 10 minutes.
• Unroll crust gently onto a floured surface. Use a rolling pin to gently flatten and smooth out the crust; do not press too hard. Gently transfer crust into a 9x5/8-inch glass deep-dish pie plate. Make sure the crust is sitting flat on the bottom of the plate. Gently form the sides and pinch the top edge to form the crust; do not stretch. Place in a refrigerator.
• Beat eggs and lemon juice with an electric mixer until fluffy. Mix sugar and butter together in another bowl until creamy. Add to egg mixture and beat until mixed, for 1 minute. Add milk, flour, corn muffin mix, and salt; beat until just blended. Pour into the prepared pie crust.
• Bake in the preheated oven until center is slightly browned, set, and does not wiggle, 50 to 60 minutes. Place on a wire rack until completely cool, 20 to 30 minutes. Refrigerate for at least 2 hours.

CHOCOLATE CHESS PIE

Steps:

• Place the butter in the top of a double boiler; place over barely simmering water.
• Scatter the chocolate around the butter.
• Let the butter and chocolate stand for about 5 minutes, until melted, stirring once or twice once the melting is underway.
• Remove the top insert; whisk the mixture until smooth and set aside to cool briefly; whisk the mixture again until smooth.
• In a large mixing bowl, combine the sugar, cornmeal, and salt, tossing with your hands to mix.
• Add in the eggs, egg yolk, milk, and vanilla; whisk until well mixed.
• Pour the chocolate mixture into the bowl; whisk briefly until smooth.
• Pour filling into cooled pie shell.
• Place pie on the center oven rack in a 325° oven; bake 35-40 minutes, then rotate the pie 180°, so the part that faced the back of the oven now faces the front of the oven.
• Continue to bake about 20-25 more minutes or until the pie develops a uniformly thin upper crust.
• The entire top of the pie may puff up as a single piece, unlike many other egg-based pies, where just the edge alone will rise up.
• Place pie on a wire rack; let cool at least 1 1/2 hours.
• Serve slightly warm or at room temperature or cover loosely with foil, refrigerate, and serve cold.