Butter Chess Pie Recipes
BUTTERMILK CHESS PIE
This simple buttermilk custard pie is an American classic.
Provided by Krystina
Categories Desserts Pies Vintage Pie Recipes Chess Pie Recipes
Time 2h15m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 470.5 calories, Carbohydrate 63 g, Cholesterol 147.6 mg, Fat 22.3 g, Fiber 0.9 g, Protein 6.3 g, SaturatedFat 10.2 g, Sodium 263.9 mg, Sugar 51.3 g
BROWNED BUTTER CHESS PIE
This simple pie is so smooth and velvety, it will warm everyone's heart. It's a timeless recipe with southern roots, but I recommend trying it no matter where you live! -Michael Cohen, Los Angeles, CA
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 469 calories, Fat 25g fat (15g saturated fat), Cholesterol 131mg cholesterol, Sodium 288mg sodium, Carbohydrate 57g carbohydrate (41g sugars, Fiber 1g fiber), Protein 5g protein.
FURRS CAFETERIA BUTTER CHESS PIE CLONE
A rich buttery and decadent dessert made famous at Furrs Cafateria in Texas. While the original is a trade secret, a former employee of Furrs experimented after watching the chef make it. she says this came close enogh to the original for her. Since she worked there and had this almost every day i'll take her word for it. Enjoy :)
Provided by Steve P.
Categories Pie
Time 1h15m
Yield 1 9 inch pie, 6-8 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 429.8, Fat 32.7, SaturatedFat 20.2, Cholesterol 164.3, Sodium 283.6, Carbohydrate 33.8, Sugar 33.5, Protein 2.1
CHESS PIE
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
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
More about "butter chess pie recipes"
CLASSIC CHESS PIE RECIPE - SOUTHERN LIVING
From southernliving.com
5/5 (4)
- Bake Pie Crust: Fit piecrust in a 9-inch pieplate according to package directions; fold edges under, and crimp. Line pastry with aluminum foil. Fill with dried beans or pie weights and bake at 425° for 4 to 5 minutes. Remove weights and foil; bake 2 more minutes or until golden. Cool.
- Make Pie: Stir together sugar, cornmeal, flour, salt, melted butter, milk, white vinegar, and vanilla extract until blended. Add eggs, and stir well before pouring into piecrust.
- Bake at 350° for 50 to 55 minutes, shielding edges with aluminum foil after 10 minutes to prevent excessive browning. Cool completely on a wire rack. If desired, garnish with powdered sugar.
BROWNED BUTTER CHESS PIE RECIPE | MYRECIPES
From myrecipes.com
Servings 8Total Time 3 hrs 15 mins
- Combine first 4 ingredients in a bowl with a pastry blender until mixture resembles small peas. Sprinkle with ice water, 1 tablespoon at a time; stir with a fork until ingredients are moistened. Shape dough into a ball, cover with plastic wrap, and chill 30 minutes.
- Preheat oven to 425°. Roll dough into an 11-inch circle on a lightly floured surface. Fit into a 9-inch pie plate; fold edges under and crimp. Line pastry with aluminum foil, and fill with pie weights or dried beans. Bake 10 minutes. Remove pie weights and foil, and let cool completely.
- Reduce oven temperature to 350°. Cook butter in a medium skillet over medium heat, stirring often, 5 to 6 minutes or until butter just begins to turn light brown. Transfer to a small bowl.
- Whisk together eggs, lemon juice, and vanilla in a medium bowl until smooth. Add sugar and next 3 ingredients, whisking until smooth. Whisk in brown butter. Pour mixture into cooled piecrust.
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