Best 4 Beths Chess Pie Recipes
Chess pie is a Southern classic dessert that is simple to make and always a crowd-pleaser. This pie has a creamy, custard-like filling sandwiched between two layers of flaky, buttery crust. The filling is made with sugar, eggs, butter, milk, and a touch of vanilla extract. The crust is made with all-purpose flour, butter, and a pinch of salt. This recipe also includes instructions for making a pecan streusel topping, which adds a delicious crunchy texture to the pie. Whether you are a seasoned baker or a beginner, this recipe will guide you through the process of making a perfect chess pie every time.
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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
CHESS PIE
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
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
CLASSIC CHESS PIE
Classic chess pie filling consists of butter, eggs, flour and sugar. There are many variations, however, and I am partial to my spins! In this recipe, cornmeal and buttermilk add a boost in texture and tang that brings me home to my Southern roots. The oven temperature is lowered to cook the egg-based custard low-and-slow, making for a smooth and more tender filling.
Provided by Food Network
Categories dessert
Time 4h30m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F.
- For the crust: Whisk together the flour and salt in a large bowl. Remove the butter from the freezer and work it into the dough by hand, working quickly to keep the butter as cold as possible. (Cold butter flakes are the secret to a flaky crust.) Be sure to leave pea-size butter flecks visible. Slowly pour the ice water into flour mixture. Using your hands, mix until a dough starts to form. Be careful not to overmix. It should appear shaggy but cohesive.
- Lightly dust a clean work surface with flour. Using a rolling pin, roll the dough out into a 1/4-inch-thick circle, 12 inches in diameter. Transfer the dough round to a 9-inch pie dish. Press the dough down into the dish. Tuck any overhanging dough back under the rim, using your hands to create a thick outer edge. Use a fork to crimp the edges or your hands to pinch for a more professional look. Place in the freezer to chill for 15 minutes.
- Remove from the freezer. Using a toothpick or a fork, poke holes in the bottom of the crust. Line the crust with parchment paper and fill the raw pie shell with pie weights or dried beans. Blind bake for 15 to 20 minutes until it begins to lightly brown. Remove from the oven and remove the parchment and pie weights.
- Beat the egg and 1 tablespoon water in a small bowl. Brush the edges of the crust with the egg wash. Return to the oven and bake until light golden, about 10 minutes. Remove and let cool completely before filling. Lower the oven temperature to 325 degrees F.
- For the filling: Whisk together the melted butter, sugar and eggs in a large bowl. Once combined, stir in the buttermilk, cornmeal, vanilla and salt. Pour the custard into the cooled pie crust. Bake for 50 to 55 minutes, checking the pie after 30 minutes and tenting the crust with foil if it is browning too quickly. When the pie is ready, a skewer inserted into the center should come out clean and it should reach an internal temperature of 200 degrees F.
- Cool on a wire rack for 3 to 4 hours. If cut while too warm, the filling will not be set. Once cooled, sprinkle with confectioners' sugar, cut into slices and serve.
BETH'S CHESS PIE
This is a very old recipe that I got from a friend. This version of the classic sweet, rich Chess Pie includes evaporated milk and crunchy cornmeal.
Provided by SAUNDRA
Categories Chess Pie
Time 1h10m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, cream together the butter and sugar until light and fluffy. Blend in milk until mixture is smooth. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Mix in cornmeal, then pour mixture into pastry shell.
- Bake in preheated oven for 1 hour, until set in center.
Nutrition Facts : Calories 455.5 calories, Carbohydrate 64.1 g, Cholesterol 121 mg, Fat 20 g, Fiber 0.9 g, Protein 6 g, SaturatedFat 8.9 g, Sodium 232.1 mg, Sugar 52.2 g
Tips:
- Use fresh ingredients: This will make all the difference in the flavor of your chess pie.
- Make sure your ingredients are at room temperature: This will help them combine more easily and evenly.
- Don't overmix the batter: Overmixing can make the pie tough. Mix just until the ingredients are combined.
- Bake the pie in a preheated oven: This will help the pie bake evenly.
- Don't overbake the pie: Overbaking can make the pie dry and crumbly. Bake just until the center of the pie is set.
- Let the pie cool completely before slicing it: This will help the pie hold its shape and prevent it from falling apart.
Conclusion:
Beth's Chess Pie is an easy to make, classic dessert that is perfect for any occasion. Its simple ingredients and rich flavor make it a favorite among chess pie lovers. With these tips, you can make a delicious chess pie that will be enjoyed by all.
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