Best 7 Mamas Chess Pie Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in the Southern charm of Mama's Chess Pie, a delectable treat that blends simplicity and richness. This classic dessert features a creamy, custard-like filling nestled in a flaky, buttery crust. Its origins can be traced back to the kitchens of resourceful Southern cooks, who transformed humble ingredients into a comforting and satisfying dessert. With its smooth texture, subtle sweetness, and hint of nutmeg, Mama's Chess Pie is a testament to the enduring power of culinary traditions. Our collection of recipes offers a variety of takes on this timeless pie, from classic to contemporary, ensuring that every baker can find their perfect version of this Southern delight.

Here are our top 7 tried and tested recipes!

MAMA'S CHESS PIE



Mama's Chess Pie image

This old family recipe is a gem. It's creamy and smooth with a sweet, rich brown butter flavor. Brushing egg white on the crust and par-baking it helps the crust hold up well. It gives the crust excellent flakiness. Easy to make, this is a divine holiday dessert. We're ready to try the lemon version too!

Provided by Cathy Smith

Categories     Pies

Time 1h

Number Of Ingredients 8

4 large eggs
1/2 c butter softened
2 Tbsp cornmeal
1/8 tsp salt
1 1/2 c sugar
2 Tbsp evaporated milk
1 tsp vanilla *see note*
1 unbaked pie shell *see note*

Steps:

  • 1. Preheat oven to 325 degrees. Note: I love a flaky crust so have found this to help, while baking keep a beaten egg white handy. Brush the unbaked pie shell bottom and sides with the beaten egg white.
  • 2. Bake that for 7-minutes. Let it cool then proceed on.
  • 3. Beat eggs and butter until light and lemon colored.
  • 4. Sprinkle in the remaining dry ingredients.
  • 5. Then add the evaporated milk and vanilla.
  • 6. Pour this into the pie shell.
  • 7. Bake for 55-65 minutes until set.
  • 8. NOTE: You can make this a lemon chess pie by adding 1/4 cup lemon juice and the zest from one lemon.

MAMA'S CHESS PIE



Mama's Chess Pie image

Mama always made this incredible chess pie without cornmeal or vinegar or buttermilk. Just 4 very simple ingredients that are almost always on hand to make up a dessert perfect for company or everyday.

Provided by Mary Seaman

Categories     Pies

Time 1h30m

Number Of Ingredients 5

1 9" pie shell
1/2 c butter
1 1/2 c white sugar
3 eggs
2 tsp vanilla

Steps:

  • 1. Melt butter in a small saucepan over low heat. Stir in sugar and remove from heat to allow to cool slightly.
  • 2. Beat eggs until frothy in a separate bowl and add slowly to butter mixture. Stir in vanilla.
  • 3. Pour into pie shell and bake in 350 degree oven for 1 hour.

MAMA'S CHESS PIE



Mama's Chess Pie image

Chess pie is a classic Southern dessert with eggs, butter, sugar and cornmeal.

Provided by Paula Deen

Time 15m

Yield 15

Number Of Ingredients 9

3 sticks divided, 1 for crust, 2 for filling butter
2 cups sifted cake flour
1/4 teaspoon salt
3 to 6 tablespoons ice water
2 cups sugar
7 beaten egg yolks
1 1/2 teaspoons vanilla
1/2 cup heavy cream
2 tablespoons cornmeal

Steps:

  • Crust:
  • Cut 1 stick butter into flour and salt. Slowly add ice water. Knead dough and roll out on dough board, or press into bottom and sides of a 9-inch pie plate.
  • Filling:
  • Preheat oven to 350 °F. Cream 2 sticks butter and sugar; add egg yolks, vanilla and cream. Gently blend in cornmeal. Pour into chess pie pastry. Bake until light brown on top, about 35 to 45 minutes.

MAMA'S CHESS PIE



Mama's Chess Pie image

My Mama used to make the best chess pies and this is the recipe she used. It is one of the best I have found.

Provided by Helen Berry

Categories     Pie

Time 1h

Yield 1 pie, 6-8 serving(s)

Number Of Ingredients 8

1 1/2 cups sugar
1 tablespoon cornmeal
1 tablespoon flour
3 eggs
1/2 cup melted margarine
1 teaspoon vinegar
1 teaspoon vanilla
1/4 cup milk

Steps:

  • Combine sugar, corn meal, and flour. Melt the margarine and add to the sugar mixture. Cream well. Add eggs, one at a time and beat thoroughly after each. Add vinegar, vanilla, and milk. Beat thoroughly. Pour into unbaked pastry shell and bake in a 400 deg. oven for 10 minutes, reduce heat to 325 deg. and continue baking 30 to 45 minutes or until set.
  • Makes 1 (9) pie.

Nutrition Facts : Calories 315, Fat 10.4, SaturatedFat 2.6, Cholesterol 94.4, Sodium 130.3, Carbohydrate 52.8, Fiber 0.1, Sugar 50.1, Protein 3.8

MOM'S CHESS PIE



Mom's Chess Pie image

What a lovely recipe! Perfectly sweet, smooth and creamy... What's not to love??

Provided by Erin Latch

Categories     Pies

Time 1h5m

Number Of Ingredients 8

1 Tbsp cornmeal
1 1/4 c sugar
2 Tbsp flour
3 eggs
1 stick butter
1 Tbsp vanilla
1 Tbsp white vinegar
1 regular pie shell, defrosted

Steps:

  • 1. Preheat oven to 350.
  • 2. Melt butter in microwave.
  • 3. Mix cornmeal, sugar and flour.
  • 4. Add eggs and butter. Cream thoroughly.
  • 5. Mix in vanilla and vinegar. Pour into pie shell and bake for 45 minutes.

CHESS PIE



Chess Pie image

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

½ cup butter
2 cups white sugar
1 teaspoon vanilla extract
4 eggs
1 tablespoon cornmeal
¼ cup evaporated milk
1 tablespoon distilled white vinegar
1 (9 inch) unbaked pie shell

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

MAMA'S BUTTERMILK COCONUT PIE



Mama's Buttermilk Coconut Pie image

My mama showed me how to make this pie about 40 years ago, just as her mama showed her how to make it. I was 6 when Mawmaw passed away, but I can still remember her cooking in the kitchen in her beautiful cotton dresses dusted with flour. I am honored to teach my daughter how to make this dessert, too. -Lisa Allen, Joppa, Alabama

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 8 servings.

Number Of Ingredients 9

Dough for single-crust pie
1 cup sugar
3 large eggs
1/2 cup buttermilk
1/2 cup unsalted butter, melted and cooled
2 tablespoons all-purpose flour
1-1/2 teaspoons vanilla extract
Dash salt
1-1/2 cups sweetened shredded coconut

Steps:

  • Preheat oven to 325°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Place pie plate on a rimmed baking sheet., In a large bowl, beat sugar, eggs, buttermilk, melted butter, flour, vanilla and salt until blended. Stir in coconut. Pour into crust. Bake until light golden brown and center is almost set, 50-60 minutes. Cool on a wire rack; serve or refrigerate within 2 hours.

Nutrition Facts : Calories 550 calories, Fat 35g fat (23g saturated fat), Cholesterol 142mg cholesterol, Sodium 318mg sodium, Carbohydrate 54g carbohydrate (34g sugars, Fiber 1g fiber), Protein 6g protein.

Tips:

  • For a flaky crust, use a combination of butter and shortening. Grate the butter and shortening into the flour mixture. Use your fingers to work the butter and shortening into the flour until it resembles coarse crumbs.
  • Use cold ingredients for the crust. This will help to prevent the gluten in the flour from developing, which will result in a more tender crust.
  • Roll out the dough between two sheets of parchment paper. This will help to prevent the dough from sticking to the rolling pin and tearing.
  • Blind bake the crust before filling it. This will help to prevent the crust from becoming soggy.
  • Use fresh, ripe fruit for the filling. This will give your pie the best flavor.
  • If you are using a store-bought pie crust, pre-bake it according to the package directions.
  • Serve the pie warm or at room temperature. Chess pie is best enjoyed within a few days of baking.

Conclusion:

Chess pie is a classic Southern dessert that is easy to make and always a crowd-pleaser. With its creamy, custard-like filling and flaky crust, it's the perfect pie for any occasion. Whether you're a seasoned baker or a beginner, you'll be able to make this delicious pie with just a few simple ingredients. So next time you're looking for a sweet treat, give chess pie a try. You won't be disappointed!

Related Topics