LEMON CHESS PIE RECIPE RECIPES
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
Provided by Taste of Home
Categories Desserts
Total Time 50 minutes
Prep Time 15 minutes
Cook Time 35 minutes
Yield 8 servings.
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 363 calories, FatContent 15g fat (7g saturated fat), CholesterolContent 113mg cholesterol, SodiumContent 219mg sodium, CarbohydrateContent 54g carbohydrate (39g sugars, FiberContent 0 fiber), ProteinContent 4g protein.
LEMON CHESS PIE RECIPE | FOOD NETWORK
Provided by Food Network
Categories dessert
Total Time 1 hours 0 minutes
Prep Time 15 minutes
Cook Time 45 minutes
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- 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.
More about "lemon chess pie recipe recipes"
SOUR CREAM LEMON PIE RECIPE | ALLRECIPES
This pie is a favorite at our family gatherings. Top each slice with a dollop of whipped cream if you like. 1/4 of a cup of cornstarch may substituted for the flour.
From allrecipes.com
Reviews 4.7
Total Time 11 hours 0 minutes
Category Desserts, Pies, Custard and Cream Pies, Lemon Pies
Calories 340.1 calories per serving
From allrecipes.com
Reviews 4.7
Total Time 11 hours 0 minutes
Category Desserts, Pies, Custard and Cream Pies, Lemon Pies
Calories 340.1 calories per serving
- Pour filling into baked pie shell, and cool. Top with whipped cream if desired.
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LEMON MERINGUE PIE RECIPE: HOW TO MAKE IT
I think of my grandmother every time I make this pie...it's a recipe she made often. Because of my husband's engineering job, we've lived in several states, and I've shared this recipe with lots of friends I've made over the years.
From tasteofhome.com
Reviews 4.2
Total Time 40 minutes
Category Desserts
Calories 382 calories per serving
From tasteofhome.com
Reviews 4.2
Total Time 40 minutes
Category Desserts
Calories 382 calories per serving
- Preheat oven to 350°. Unroll crust into a 9-in. pie plate; flute edge. Refrigerate while preparing the filling., In a saucepan, combine sugar, cornstarch and salt. Stir in water. Cook and stir over medium-high heat until thickened. Reduce heat; cook and stir 2 additional minutes. Gradually stir in 1 cup of hot filling to egg yolks; return to saucepan. Bring to a boil. Cook, stirring constantly, for 2 minutes. Remove from heat. Stir in butter, lemon juice and zest. Pour hot filling into pastry shell., For meringue, beat egg whites, vanilla and cream of tartar in a bowl at medium speed until soft peaks form. Add sugar gradually, 1 tablespoon at a time, beating on high until stiff and glossy. Immediately spread over pie, sealing edges to pastry. , Bake until meringue is golden, 12-15 minutes. Cool. Store in refrigerator.
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OLD FASHIONED CHESS PIE RECIPE | SOUTHERN LIVING
Gooey, buttery, and supremely sweet, the chess pie has been a staple of the Southern dessert table for a couple hundred years. The recipe always calls for butter, sugar, and eggs, but bakers differ when it comes to the thickening agent: Some prefer flour, while others prefer cornmeal, but ours uses both. As for the story behind the name, there are plenty. Some say it's called chess pie because it was kept in pie "chests;" others say that it's the result of a wife responding flippantly to her husband's question about what she was serving: "I don't know, it's ches' pie." Whatever you choose as the thickener or wherever the name came from, there's absolutely no disputing that a chess pie will be a crowd-pleaser every time you serve it. Even better? Our recipe uses premade piecrust, so pulling one together for last-minute celebrations is a breeze.
From southernliving.com
Reviews 5
From southernliving.com
Reviews 5
- 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.
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CHESS PIE RECIPE - BETTYCROCKER.COM
Remarkably simple and unforgettably delicious, Chess Pie is a Southern staple for good reason.
From bettycrocker.com
Reviews 4
Total Time 2 hours 30 minutes
Cuisine Southern
Calories 310 per serving
From bettycrocker.com
Reviews 4
Total Time 2 hours 30 minutes
Cuisine Southern
Calories 310 per serving
- Cool pie about 1 hour or until completely cooled on cooling rack before cutting. Sprinkle with powdered sugar just before serving.
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BEST LEMON MERINGUE PIE RECIPE - HOW TO MAKE LEMON ...
Our classic lemon meringue pie has a flaky, homemade pie crust, is filled with rich, lemon curd and then topped with a toasted meringue.
From thepioneerwoman.com
Total Time 8 hours 45 minutes
Category birthday, Father's Day, Mother's Day, Sunday lunch, Thanksgiving, baking, comfort food, dessert, fruit
From thepioneerwoman.com
Total Time 8 hours 45 minutes
Category birthday, Father's Day, Mother's Day, Sunday lunch, Thanksgiving, baking, comfort food, dessert, fruit
- For the crust: Preheat the oven to 400°. Roll 1 ball of pie dough into a 13-inch circle on a lightly floured surface. Transfer the crust to a 9-inch pie plate. Tuck the edges of the crust under to be even with the edge of the pie plate and crimp. Place the crust in the refrigerator for 60 minutes (or freezer for 30 minutes). Line the inside of the crust with parchment paper, then fill with baking weights or dried beans. Bake for 16 to 18 minutes, until the edges of the crust are very lightly golden. Remove the pie weights and parchment paper, brush all over with heavy cream and prick the bottom of the crust with a fork, 6 to 8 times. Return to the oven and bake until the whole crust is golden brown all over, 12 to 14 minutes longer. Let cool to room temperature. For the lemon filling: In a medium saucepan whisk together the sugar, cornstarch, flour and salt. Gradually stir in 1 ½ cups cold water until smooth. Cook over medium heat, stirring frequently, until the mixture boils, about 5 minutes. Boil for 1 minute, stirring constantly, then remove from the heat. Whisk the egg yolks in a small bowl. While whisking, slowly add 1/4 cup of the hot sugar mixture into the egg yolks. Gradually stir the yolk mixture from the bowl back into the remaining sugar mixture in the saucepan. Return to medium heat and cook, stirring constantly, until a thermometer reads 160° to 180°. Remove from the heat and immediately stir in the butter, lemon juice and zest, until the butter is completely melted. Pour the filling into the cooled pie crust. Let it cool for 15 minutes. Press a piece of plastic wrap onto the surface of the filling, then cool in the refrigerator for 2 hours. For the meringue: Place a medium saucepan filled with 1-inch of water over medium heat and bring to a simmer. In the bowl of a stand mixer, whisk together the egg whites, vanilla, sugar, salt, and cream of tartar. Place the mixing bowl over the simmering water and continue to mix, scraping the sides of the bowl frequently with a rubber spatula so that the egg whites don’t cook, until the sugar has dissolved into the egg whites, 3 to 5 minutes. (When you rub some of the mixture together in your fingers, you should not feel any texture/sugar granules. If using a thermometer, the temperature should read around 160°.) Transfer the bowl to a stand mixer fitted with a whisk attachment and whisk on medium-high speed for 4 to 5 minutes, until the meringue is glossy and holds a medium-stiff peak. Dollop the meringue over top of the pie to completely cover the lemon filling and swirl with the back of a spoon to make decorative swoops and swirls. Toast the meringue with a kitchen torch or place under a broiler (about 8 inches from the broiler element heated to high heat) for 1 minute, until lightly toasted. Let cool completely to room temperature, then serve.
See details
CHESS PIE RECIPE - BETTYCROCKER.COM
Remarkably simple and unforgettably delicious, Chess Pie is a Southern staple for good reason.
From bettycrocker.com
Reviews 4
Total Time 2 hours 30 minutes
Cuisine Southern
Calories 310 per serving
From bettycrocker.com
Reviews 4
Total Time 2 hours 30 minutes
Cuisine Southern
Calories 310 per serving
- Cool pie about 1 hour or until completely cooled on cooling rack before cutting. Sprinkle with powdered sugar just before serving.
See details
BEST LEMON MERINGUE PIE RECIPE - HOW TO MAKE LEMON ...
Our classic lemon meringue pie has a flaky, homemade pie crust, is filled with rich, lemon curd and then topped with a toasted meringue.
From thepioneerwoman.com
Total Time 8 hours 45 minutes
Category birthday, Father's Day, Mother's Day, Sunday lunch, Thanksgiving, baking, comfort food, dessert, fruit
From thepioneerwoman.com
Total Time 8 hours 45 minutes
Category birthday, Father's Day, Mother's Day, Sunday lunch, Thanksgiving, baking, comfort food, dessert, fruit
- For the crust: Preheat the oven to 400°. Roll 1 ball of pie dough into a 13-inch circle on a lightly floured surface. Transfer the crust to a 9-inch pie plate. Tuck the edges of the crust under to be even with the edge of the pie plate and crimp. Place the crust in the refrigerator for 60 minutes (or freezer for 30 minutes). Line the inside of the crust with parchment paper, then fill with baking weights or dried beans. Bake for 16 to 18 minutes, until the edges of the crust are very lightly golden. Remove the pie weights and parchment paper, brush all over with heavy cream and prick the bottom of the crust with a fork, 6 to 8 times. Return to the oven and bake until the whole crust is golden brown all over, 12 to 14 minutes longer. Let cool to room temperature. For the lemon filling: In a medium saucepan whisk together the sugar, cornstarch, flour and salt. Gradually stir in 1 ½ cups cold water until smooth. Cook over medium heat, stirring frequently, until the mixture boils, about 5 minutes. Boil for 1 minute, stirring constantly, then remove from the heat. Whisk the egg yolks in a small bowl. While whisking, slowly add 1/4 cup of the hot sugar mixture into the egg yolks. Gradually stir the yolk mixture from the bowl back into the remaining sugar mixture in the saucepan. Return to medium heat and cook, stirring constantly, until a thermometer reads 160° to 180°. Remove from the heat and immediately stir in the butter, lemon juice and zest, until the butter is completely melted. Pour the filling into the cooled pie crust. Let it cool for 15 minutes. Press a piece of plastic wrap onto the surface of the filling, then cool in the refrigerator for 2 hours. For the meringue: Place a medium saucepan filled with 1-inch of water over medium heat and bring to a simmer. In the bowl of a stand mixer, whisk together the egg whites, vanilla, sugar, salt, and cream of tartar. Place the mixing bowl over the simmering water and continue to mix, scraping the sides of the bowl frequently with a rubber spatula so that the egg whites don’t cook, until the sugar has dissolved into the egg whites, 3 to 5 minutes. (When you rub some of the mixture together in your fingers, you should not feel any texture/sugar granules. If using a thermometer, the temperature should read around 160°.) Transfer the bowl to a stand mixer fitted with a whisk attachment and whisk on medium-high speed for 4 to 5 minutes, until the meringue is glossy and holds a medium-stiff peak. Dollop the meringue over top of the pie to completely cover the lemon filling and swirl with the back of a spoon to make decorative swoops and swirls. Toast the meringue with a kitchen torch or place under a broiler (about 8 inches from the broiler element heated to high heat) for 1 minute, until lightly toasted. Let cool completely to room temperature, then serve.
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BILL CLINTON'S LEMON CHESS PIE RECIPE | ALLRECIPES
Lemon juice and the zest of three lemons make this chess pie divine. The filling is thickened with cornmeal, and is rich with whole milk and eggs.
From allrecipes.com
From allrecipes.com
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SIMPLE LEMON CHESS PIE RECIPE - SOUTHERN PLATE
Recipe FAQs Why is my lemon chess pie runny? Sometimes, lemon chess pie will unfortunately still be runny after the recommended cooking time. If this happens, you can leave the pie in the turned-off oven for an additional 5 to 10 minutes. If that doesn’t work, place the pie …
From southernplate.com
From southernplate.com
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LEMON CHESS PIE | KING ARTHUR BAKING
A simple combination of eggs, sugar, and butter, with the tiniest bit of flour or cornmeal for thickening, chess pies appeared in print as early as the late 19th century. Whatever its provenance, this pie is perfect for those of you who love lemon, but don't like the somewhat "gluey" texture (or mile-high meringue) of a classic lemon meringue pie.
From kingarthurbaking.com
From kingarthurbaking.com
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SOUTHERN STYLE LEMON CHESS PIE FILLING RECIPE - BAKING ...
Makes enough to fill one 9-inch pie. (Tip: To make Lemon Chess Pie, pour filling into 9-inch unbaked pieshell and bake at 350 degrees F for 50 minutes or until firm. Shield edges to prevent excess …
From food.com
From food.com
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SOUTHERN BUTTERMILK CHESS PIE RECIPE - THE SPRUCE EATS
Jan 14, 2022 · Partially bake the pie crust. If using a packaged pie pastry or frozen pie shell, check the package directions for time and temperature. If you are using a homemade pie crust recipe …
From thespruceeats.com
From thespruceeats.com
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CHESS PIE - WIKIPEDIA
History. Little is definitively known about chess pie's origins, but it has some similarities to English lemon curd pie. A recipe for similar cheesecake appears in Martha Washington's Booke of Cookery, from the mid-18th century.. Chess pie is most commonly associated as a dessert of the American South.Common types of chess pie are buttermilk, chocolate, lemon…
From en.m.wikipedia.org
From en.m.wikipedia.org
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LEMON MERINGUE PIE RECIPE: HOW TO MAKE IT
Directions. Preheat oven to 350°. Unroll crust into a 9-in. pie plate; flute edge. Refrigerate while preparing the filling. In a saucepan, combine sugar, cornstarch and …
From tasteofhome.com
From tasteofhome.com
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CLASSIC CHESS PIE RECIPE (AKA SUGAR PIE) - DINNER, THEN ...
Dec 30, 2021 · VARIATIONS ON CHESS PIE. Chocolate: Make a Chocolate Chess Pie by swapping evaporated milk for the buttermilk and vinegar, and adding ¼ cup unsweetened cocoa powder.; Lemon: To adjust this recipe to make Lemon Chess Pie, leave out the buttermilk and vinegar and add 2/3 fresh lemon juice and use 5 eggs.It will be a rich custard pie …
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BEST CHESS PIE RECIPE - HOW TO MAKE CHESS PIE
Oct 08, 2021 · Like pumpkin or pecan pie, chess pie is a classic recipe that should be (as Ree Drummond often recommends!) printed out and saved in your recipe box.If you’ve never made it before, chess pie is as simple as it gets. Its filling is whisked together in one bowl and poured into a par-baked pie …
From thepioneerwoman.com
From thepioneerwoman.com
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LEMON CHIFFON PIE RECIPE | FOOD NETWORK
Pie Filling: 4 eggs, separated. 2/3 cup sugar. 1/4 cup fresh lemon juice. 1 1/2 teaspoon finely grated lemon zest. 1 1/2 teaspoons powdered gelatin. 1/3 cup water. Sweetened whipped cream, for …
From foodnetwork.com
From foodnetwork.com
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EASY LEMON MERINGUE PIE RECIPE - THE SPRUCE EATS
Jul 23, 2021 · This recipe for lemon meringue pie has a delicious, tangy lemon curd and loads of billowing meringue piled high. The combination of flaky crust, sweet and tart filling, and toasty meringue makes for an irresistible dessert. Using a pre-baked pie crust simplifies the recipe…
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CHESS PIE RECIPE - FOOD.COM - FOOD.COM - RECIPES, FOOD ...
Recipes / Pie. Community Pick. Chess Pie. Recipe by Susie in Texas. 34 ... Southern Lemon Chess Pie. by BeachGirl (18) Angus Barn's Chocolate Chess Pie. by Lindas Busy Kitchen (12) Simple Chocolate Chess Pie. by alligirl (10) View All Recipes …
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CHESS PIE RECIPE - RECIPES, FAMILY FUN & LIFESTYLE TIPS
Feb 11, 2019 · How to Make Chess Pie. This classic pie is super easy to prepare. Begin by preheating the oven to 325-degrees F. Next make the pie filling. In a large bowl whisk together egg yolks, granulated sugar, cornmeal, vanilla extract, milk, melted butter and ground nutmeg until smooth (see recipe …
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From shewearsmanyhats.com
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Nov 14, 2018 · Lemon Chiffon Pie. This lemon chiffon pie is a TREASURED family recipe. We can trace it back to my great, great grandmother who lived in the 1800’s! If you’ve never had lemon chiffon pie …
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CHESS PIE RECIPES: TASTE OF THE SOUTH | SOUTHERN LIVING
Or, perhaps, a lemony version of the pie was so close to the traditional English lemon curd pie, often called "cheese" pie, that chess pie became its American name. Chess Pie Recipe Basics Chess pie …
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CHESS PIE - COOKING CLASSY
Oct 17, 2020 · Variations. Lemon Chess Pie: Use 3 Tbsp lemon juice in place of vinegar. Add 2 Tbsp lemon zest along with liquids. Butter does not need to be browned. Chocolate Chess Pie: These ratios are quite a bit different, follow a recipe like this one. Coconut Chess Pie…
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From cookingclassy.com
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NO-BAKE LEMON PIE (4-INGREDIENTS) - PLAIN CHICKEN
Apr 27, 2021 · No-Bake Lemon Pie with Cool Whip. This No-Bake Lemon Pie is ridiculously easy to make and tastes great! The best part of the recipe is that there are only 4 ingredients – graham cracker crust, cool whip, sweetened condensed milk, and lemon juice. That is it! The pie …
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From plainchicken.com
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CHESS PIE - COOKING CLASSY
Oct 17, 2020 · Variations. Lemon Chess Pie: Use 3 Tbsp lemon juice in place of vinegar. Add 2 Tbsp lemon zest along with liquids. Butter does not need to be browned. Chocolate Chess Pie: These ratios are quite a bit different, follow a recipe like this one. Coconut Chess Pie…
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From cookingclassy.com
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NO-BAKE LEMON PIE (4-INGREDIENTS) - PLAIN CHICKEN
Apr 27, 2021 · No-Bake Lemon Pie with Cool Whip. This No-Bake Lemon Pie is ridiculously easy to make and tastes great! The best part of the recipe is that there are only 4 ingredients – graham cracker crust, cool whip, sweetened condensed milk, and lemon juice. That is it! The pie …
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From plainchicken.com
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CHOCOLATE CHESS PIE - SOUTHERN PLATE
Therefore, this chocolate chess pie recipe is an old-fashioned one. As such, it is pretty simple, straightforward, and absolutely delicious. It’s made from simple ingredients like eggs, butter, …
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From southernplate.com
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EAGLE BRAND® | MAGIC LEMON MERINGUE PIE
1: Beat egg yolks; whisk in lemon rind, sweetened condensed milk and lemon juice. Pour into prepared crust. 2: Bake in preheated 325°F (160°C) oven for 25 minutes. Remove from oven. Increase …
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From eaglebrand.ca
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WHAT IS CHESS PIE-AND HOW DID IT GET ITS NAME? | MYRECIPES
May 21, 2020 · Though there is no cheese in chess pie, its rich texture is comparable to British cheesecakes or curd pies. In a 1955 cookbook by Elizabeth Hedgecock Sparks called North Carolina and Old Salem Cookery , chess pie …
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CHOCOLATE CHESS PIE WITH GRAHAM CRACKER CRUST - CRAZY F…
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THIS LEMON PIE CAPTURES THE FEELING OF HOME - THE NEW YOR…
Nov 12, 2021 · And jiggling the pie is an ode to Ms. Lewis, a way of following feeling and faith to know when the custard is just set. Recipe: Lemon Buttermilk Chess Pie With Black …
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From nytimes.com
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RECIPE ARE PERFECTS – FREE DAILY RECIPES
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From reciperfects.com
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THANKSGIVING TASSIE RECIPES: 2-BITE PUMPKIN PIE, PECAN ...
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From washingtonpost.com
From washingtonpost.com
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From kingarthurbaking.com
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EASY LEMON CREAM CHEESE BARS | THE BEST LEMON BARS RE…
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From cookiesandcups.com
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