Best 3 Black Walnut Chess Pie Recipes

Indulge in the delectable Black Walnut Chess Pie, a Southern classic that embodies the essence of comfort and nostalgia. This timeless dessert features a rich, velvety filling nestled within a flaky, buttery crust, offering a symphony of flavors that will tantalize your taste buds. Made with simple, wholesome ingredients, this pie is a labor of love that is sure to become a cherished family tradition.

The filling is a harmonious blend of sweet and nutty flavors, with black walnuts adding a unique depth and complexity. The texture is smooth and creamy, with a hint of graininess from the walnuts that adds a delightful contrast. The crust is a perfect complement to the filling, providing a sturdy foundation that holds everything together while contributing its own buttery, flaky goodness.

This recipe collection offers three variations of the classic Black Walnut Chess Pie, each with its own unique twist. The Traditional Black Walnut Chess Pie is a faithful rendition of the original, showcasing the pure, unadulterated flavors of this Southern gem. For those who prefer a touch of chocolate, the Chocolate Black Walnut Chess Pie combines the best of both worlds, adding a layer of rich, decadent chocolate to the classic filling. And for a delightful twist on a classic, the Caramel Black Walnut Chess Pie introduces a layer of sweet, gooey caramel that takes this pie to new heights of indulgence.

No matter which variation you choose, you're in for a treat. These Black Walnut Chess Pies are the perfect ending to any meal, whether it's a holiday feast or a casual family gathering. With their irresistible combination of flavors and textures, they're sure to leave everyone asking for more.

Here are our top 3 tried and tested recipes!

BASIC BLACK WALNUT PIE

Basic Black Walnut Pie image

Black walnuts are abundant here in the Ozarks. My aunt gave me this walnut pie and I think it's one of the best pies I've ever tasted. -Helen Holbrook, De Soto, Missouri

Provided by Taste of Home

Categories Desserts

Time 1h20m

Yield 8 servings.

Number Of Ingredients 8

Ingredients

1/2 cup plus 1 tablespoon sugar, divided
1 tablespoon all-purpose flour
1 unbaked pastry shell (9 inches)
1 cup light corn syrup
1/2 cup packed brown sugar
3 tablespoons butter
3 large eggs, lightly beaten
1 cup chopped black walnuts

Steps:

Combine 1 tablespoon sugar and flour. Sprinkle into the pastry shell; set aside. , In a small saucepan, bring the corn syrup, brown sugar and remaining sugar just to a boil. Remove from the heat; stir in butter until melted. Let cool for 3 minutes. , Gradually stir eggs into hot mixture. Add walnuts and mix well. Pour into pastry shell. Bake at 325° for 55-60 minutes or until top is browned.

Nutrition Facts : Calories 506 calories, Fat 22g fat (7g saturated fat), Cholesterol 96mg cholesterol, Sodium 222mg sodium, Carbohydrate 75g carbohydrate (49g sugars, Fiber 1g fiber), Protein 7g protein.

BLACK WALNUT CHESS PIE

Black Walnut Chess Pie image

remembering black walnut tree in my back yard as a young girl, and finding this recipe goes hsnd in hand. Family Circle cookbooks have every type recipe you can think of. I still purchase their magazine every once in a while. Hope this recipe sparks a memory or two for you.

Provided by gaynel mohler

Categories Other Desserts

Time 45m

Number Of Ingredients 9

Ingredients

1 unbaked pie shell, 7 1/2"
1 stick butter, softened
1 c sugar
3 Tbsp flour
1/8 tsp salt
3 egg yolks
2/3 c evaporated milk
1 tsp vanilla
1/2 c chopped black walnuts

Steps:

1. preheat oven to 375 degrees
2. In medium sized bowl, beat butter and sugar until well mixed.
3. add flour salt ,egg yolks and evaporated milk, beat with mixer on low until well mixed.
4. Stir in vanilla and walnuts pour into unbaked shell
5. Bake on lower shelf of oven for 45 minutes, or until center is almost set but still soft
6. Cool thoroughly on wire rack

CHESS PIE

Chess Pie image

With a sparkling bright lemon flavor, this classic Southern buttermilk chess pie filling is poured into a shortbread crust with hints of spice from freshly ground black pepper. The coarse cornmeal gives the beautiful custardy filling the slightest bit of texture once baked. Consider the baking time below as a guide: The pie is done when it jiggles slowly when moved back and forth. A sprinkling of confectioners' sugar is enough as a garnish to top the pie, and you'd do well to serve each slice with a dollop of whipped heavy cream. It'll help temper the pie's vibrant sweetness.

Provided by Yewande Komolafe

Categories pies and tarts, dessert

Time 1h50m

Yield 8 to 10 servings

Number Of Ingredients 18

Ingredients

6 tablespoons/75 grams cold unsalted butter, cut into 1/2 inch cubes, plus more for preparing the pan
1 1/2 cups/205 grams all-purpose flour
1/3 cup/63 grams granulated sugar
1 teaspoon kosher salt (Diamond Crystal)
1 1/4 teaspoons freshly ground black pepper
1 tablespoon freshly grated lemon zest
2 egg yolks
1/4 cup/58 milliliters cold water
3 whole eggs
3 egg yolks
1 1/4 cups/260 grams granulated sugar
1/4 cup/40 grams medium-coarse yellow cornmeal
1/4 cup/58 milliliters lemon juice
1 tablespoon grated lemon zest
1 teaspoon kosher salt (Diamond Crystal)
1 cup/230 milliliters buttermilk, preferably full-fat
1/4 cup/56 grams unsalted butter, melted
Whipped heavy cream for serving

Steps:

Prepare the pie crust: Generously butter a 10-inch round, fluted tart pan. In a medium bowl, combine the flour, granulated sugar, salt, black pepper and lemon zest. Working quickly, rub the cold butter into the dry mixture using your fingers or a pastry cutter. Cut the butter into the flour until the pieces are the size of small pebbles. (Alternatively, use a food processor to pulse the dry ingredients with the butter.) Add the egg yolks and the cold water. Using your hands, combine just until the dough comes together in clumps. Gather dough into a ball; flatten into a disk, wrap in plastic and chill at least 30 minutes.
Heat oven to 375 degrees. Roll out chilled dough between two sheets of parchment or on a lightly floured surface to a 12-inch round. Using the rolling pin, transfer dough into the prepared tart pan. Press the dough into the fluted sides and trim any overhang to 1/4 inch above the pan. Chill the dough again for at least 20 minutes.
Line the pie dough with parchment paper and fill with pie weights or dried beans. Bake until the crust is lightly browned along the edges and beginning to firm up, about 18 minutes. Remove the pie weights and parchment and bake for another 5 minutes to lightly brown the edges. Press down the surface with the back of a spoon if the crust bubbles. Allow the crust to cool completely before filling. Adjust the oven temperature to 350 degrees.
As the crust cools, prepare the filling: Whisk together eggs, yolks, sugar, cornmeal, lemon juice and zest and salt in a medium bowl. Stir in buttermilk and the melted butter.
Place the tart pan on a rimmed baking sheet and carefully pour the filling into the cooled pie shell. Bake until the filling is set and jiggles slowly when the tart pan is moved back and forth, about 35 to 40 minutes. Cool pie completely before slicing. Top with a dusting of powdered sugar and serve at room temperature or cold, with some whipped heavy cream on the side.

Tips:

For the best flavor, use fresh, ripe black walnuts.
If you don't have a nutcracker, you can use a hammer to crack the walnuts.
Be careful not to overmix the pie dough, or it will become tough.
If you don't have a 9-inch pie plate, you can use an 8-inch pie plate and trim the excess dough.
Bake the pie until the crust is golden brown and the filling is set.
Let the pie cool completely before serving.

Conclusion:

Black walnut chess pie is a delicious and unique dessert that is perfect for any occasion. With its rich, nutty flavor and creamy filling, this pie is sure to be a hit with everyone who tries it. So next time you're looking for a new dessert to try, give black walnut chess pie a try. You won't be disappointed!