BROWN SUGAR CHESS PIE RECIPES

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CHESS PIE RECIPE | ALLRECIPES



Chess Pie Recipe | Allrecipes 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     Chess Pie

Total Time 1 hours 5 minutes

Prep Time 15 minutes

Cook Time 50 minutes

Yield 8 servings

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, CarbohydrateContent 62 g, CholesterolContent 125.8 mg, FatContent 22.1 g, FiberContent 0.9 g, ProteinContent 5.3 g, SaturatedFatContent 10.3 g, SodiumContent 242.3 mg, SugarContent 51.1 g

CHESS PIE RECIPE - BETTYCROCKER.COM - RECIPES …



Chess Pie Recipe - BettyCrocker.com - Recipes … image

Remarkably simple and unforgettably delicious, Chess Pie is a Southern staple for good reason.

Provided by Stephanie Wise

Total Time 2 hours 30 minutes

Prep Time 10 minutes

Yield 12

Number Of Ingredients 11

1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count)
2 cups granulated sugar
2 tablespoons fine-ground yellow cornmeal
1 tablespoon Gold Medal™ all-purpose flour
1/4 teaspoon salt
1/2 cup unsalted butter, melted
1/4 cup whole milk
1 tablespoon white vinegar
1/2 teaspoon vanilla
4 eggs
Powdered sugar, if desired

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 , CarbohydrateContent 44 g, CholesterolContent 85 mg, FatContent 2 1/2 , FiberContent 0 g, ProteinContent 3 g, SaturatedFatContent 7 g, ServingSize 1 Serving, SodiumContent 160 mg, SugarContent 34 g, TransFatContent 0 g

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