CHESS PIE
In this classic Southern pie, pantry staples yield a velvety custard filling: sugar, butter, eggs, vanilla, and apple-cider vinegar.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 6h40m
Yield Makes one 9-inch pie; Serves 8 to 10
Number Of Ingredients 9
Steps:
- On a lightly floured surface, roll out dough into a 12-inch round, about 1/8 inch thick. Fit into a 9-inch pie dish. Using kitchen shears, trim to a 1-inch overhang; fold under. Crimp edges or decorate as desired. Freeze 15 minutes.
- Preheat oven to 375 degrees with rack in lower third. Line dough with parchment; fill with dried beans or rice. Bake until edges begin to turn golden, 20 to 25 minutes. Remove beans or rice and parchment; bake until bottom and sides are golden brown, 15 to 20 minutes more. Transfer to a wire rack; let cool completely. (Crust can be made up to a day in advance and covered tightly in foil.)
- Reduce oven temperature to 350 degrees. In a large bowl, whisk together sugar, butter, eggs, vanilla, vinegar, and salt. Pour filling into crust. Place pie dish directly on rack; bake until filling wobbles slightly in center when gently shaken, 50 minutes to 1 hour. Transfer to wire rack; let cool completely. Refrigerate, uncovered, at least 2 hours and up to 2 days. Serve with whipped cream.
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Blaizy Ice
[email protected]Overall, I'm happy with this recipe. It's a great starting point for anyone who wants to try making chess pie.
Travis Wells
[email protected]I'm not sure what I did wrong, but the filling turned out grainy.
Amanda van Wyk
[email protected]The pie didn't turn out as good as I hoped. I think I overcooked it.
Elizabeth Papagno
[email protected]I had some trouble getting the crust to roll out evenly. I think I need more practice.
Stacey Ramsey
[email protected]The pie was a little too sweet for my taste, but I think that's just a matter of personal preference.
Sneha Rai
[email protected]I'm new to baking, and this recipe was a bit challenging for me. But I'm glad I stuck with it, because the pie turned out amazing!
Harold Holz
[email protected]This pie is a bit time-consuming to make, but it's worth the effort.
Meryem Ibrahim
[email protected]I'm not a huge fan of chess pie, but this recipe changed my mind. It's the perfect balance of sweet and tart.
Murtaza haider
[email protected]This pie is so good, it's hard to resist eating the whole thing in one sitting!
1man army
[email protected]I used a store-bought pie crust to save time, and it worked out great.
Amelia Walker
[email protected]I added a teaspoon of cinnamon to the filling, and it gave the pie a delicious warm flavor.
Gabriel Kioko
[email protected]The pie turned out perfectly! The crust was golden brown and flaky, and the filling was creamy and smooth.
good aaron
[email protected]The instructions are clear and easy to follow, even for a beginner baker like me.
Jaqui Hewett
[email protected]I love that this recipe uses simple, everyday ingredients. I always have everything I need on hand to make it.
Shawn R Ozon
[email protected]This chess pie recipe is a keeper! The filling is creamy and flavorful, and the crust is flaky and buttery. I've made it several times now, and it's always a hit with my family and friends.