CHESS CAKE RECIPES

KENTUCKY CHESS BARS | JUST A PINCH RECIPES

Kentucky Chess Bars | Just A Pinch Recipes image

This recipe will make you slap the dog and spit on the fire. When I make these, they don't last an hour in my house. Family and friends eat them right up and don't even leave a crumb. I am always having people request these naughty, sweet, just too good not to share bars. ENJOY!!!

Provided by Kim Piepgras @uneakstuff

Categories Desserts

Prep Time 15 minutes

Cook Time 35 minutes

Number Of Ingredients 5

Ingredients

3 - eggs
1 package(s) yellow butter cake mix
1 stick(s) butter
8 ounce(s) package of cream cheese
1 package(s) confectioners sugar (powder sugar)

Steps:

1 Yellow Cake Mix 1 Egg 1 Stick of Butter
Mix 1 egg into cake mix. Melt butter, add to egg / cake mixture. Stir until becomes a ball. Pat into greased 12x15 flat pan.
Take 8 oz. Cream Cheese and beat with mixer until smooth. Add 2 eggs and 1 box of confectioner sugar. Mix until smooth.
Pour on top of cake mixture and bake 30-35 minutes or until light golden brown in color. Bake at 350 degrees.
Cool completely before cutting.

CHESS PIE RECIPE - BETTYCROCKER.COM

Chess Pie Recipe - BettyCrocker.com 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

Ingredients

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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LEMON CHESS PIE RECIPE | FOOD NETWORK

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Reviews 4.7
Total Time 1 hours 0 minutes
Category dessert
Cuisine american

In a large bowl combine the sugar, flour and cornmeal. Blend well, then add the eggs and combine well. Add the milk and mix then stir in the melted butter, lemon rind and juice. Pour this filling into the crust and cover then edge of the crust with foil to prevent it from burning, taking care not to touch the filling. Bake at 375 degrees F for 45 minutes, removing the foil after 30 minutes. Cool and serve or refrigerate overnight but let sit out 3 hours before serving to warm up slightly. Serve with dollops of whipped cream.

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LEMON CHESS PIE RECIPE - FOOD NETWORK

From foodnetwork.com
Reviews 4.7
Total Time 1 hours 0 minutes
Category dessert
Cuisine american

In a large bowl combine the sugar, flour and cornmeal. Blend well, then add the eggs and combine well. Add the milk and mix then stir in the melted butter, lemon rind and juice. Pour this filling into the crust and cover then edge of the crust with foil to prevent it from burning, taking care not to touch the filling. Bake at 375 degrees F for 45 minutes, removing the foil after 30 minutes. Cool and serve or refrigerate overnight but let sit out 3 hours before serving to warm up slightly. Serve with dollops of whipped cream.

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LEMON CHESS PIE RECIPE: HOW TO MAKE IT - TASTE OF HOME

This bright and creamy lemon chess pie cuts beautifully and has a smooth texture. It’s one of my favorites. —Hannah LaRue Rider, East Point, Kentucky
From tasteofhome.com
Reviews 4.4
Total Time 50 minutes
Category Desserts
Calories 363 calories per serving

Preheat oven to 350°. Unroll crust into a 9-in. pie plate; flute edge. In a large bowl, beat eggs for 3 minutes. Gradually add sugar; beat until mixture becomes thick and lemon-colored, 2 minutes. Beat in the lemon juice, butter, cornmeal, flour and salt. , Pour into crust. Bake until a knife inserted in the center comes out clean, 35-40 minutes. Cool on a wire rack for 1 hour. Refrigerate at least 3 hours before serving. If desired, garnish with confectioners' sugar.

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Check, mate. This Southern-classic chocolaty pie is unbeatable.
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Reviews 3.5
Total Time 1 hours 50 minutes
Cuisine Soul Food
Calories 350 per serving

Bake 35 to 45 minutes or until pie is set and top puffs up and forms hard crust. Cool completely. Serve at room temperature with a dollop of whipped cream.

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Calories 366 cal per serving

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