EASY RECIPE FOR CHESS PIE RECIPES

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CLASSIC CHESS PIE RECIPE | MYRECIPES



Classic Chess Pie Recipe | MyRecipes image

If you've got baking staples in your kitchen, then you probably have everything you need for a classic chess pie. This old-fashioned pie typically has two distinctive ingredients, cornmeal and vinegar, plus other on-hand ingredients such as sugar, flour, eggs, milk and vanilla. This version is made easy with the use of refrigerated pie crusts.

Provided by MyRecipes

Yield 1 (9-inch) pie

Number Of Ingredients 11

½ (15-ounce) package refrigerated piecrusts
2 cups sugar
2 tablespoons cornmeal
1 tablespoon all-purpose flour
¼ teaspoon salt
½ cup butter or margarine, melted
¼ cup milk
1 tablespoon white vinegar
½ teaspoon vanilla extract
4 large eggs, lightly beaten
Powdered sugar, for garnish

Steps:

  • Fit piecrust into a 9-inch pieplate according to package directions; fold edges under, and crimp.
  • Line pastry with aluminum foil, and fill with pie weights or dried beans.
  • Bake at 425° for 4 to 5 minutes. Remove weights and foil; bake 2 more minutes or until golden. Cool.
  • Stir together sugar and next 7 ingredients until blended. Add eggs, stirring well. Pour into piecrust.
  • Bake at 350° for 50 to 55 minutes, shielding edges with aluminum foil after 10 minutes to prevent excessive browning. Cool completely on a wire rack. If desired, garnish with powdered sugar. 
  • Coconut Chess Pie: Prepare filling as directed above; stir in 1 cup toasted flaked coconut before pouring into piecrust. Bake as directed above.

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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