Old Fashioned Chess Pie Recipes

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OLD FASHION CHESS PIE



Old Fashion Chess Pie image

This is such a simple and wonderful pie. You will think you died and went to heaven. I found this on another recipe site but I can't remember which one. Enjoy.

Provided by Nimz_

Categories     Dessert

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 8

1/2 cup butter
2 cups white sugar
1 teaspoon vanilla extract
4 eggs
1 tablespoon cornmeal
1/4 cup evaporated milk
1 tablespoon distilled white vinegar
1 9" unbaked pie shell

Steps:

  • Cream butter, sugar, vanilla together.
  • Add eggs, cornmeal, evaporated milk, and stir together well.
  • Add vinegar.
  • Pour into pie shell.
  • Bake at 425 degrees F for 10 minutes then reduce heat to 300 degrees F for 40 minutes.
  • Let cool.
  • Cut and top with whipped cream.

Nutrition Facts : Calories 413.7, Fat 18.9, SaturatedFat 9.5, Cholesterol 138.5, Sodium 193.2, Carbohydrate 57.7, Fiber 0.3, Sugar 50.2, Protein 4.7

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.

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