PIONEER WOMAN CHESS PIE RECIPES

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BEST CHESS PIE RECIPE - HOW TO MAKE CHESS PIE



Best Chess Pie Recipe - How to Make Chess Pie image

Chess pie is a decadent combination of butter, sugar, eggs and and milk and tastes as sweet and custardy as you can imagine.

Provided by THEPIONEERWOMAN.COM

Categories     birthday    Christmas    Easter    Thanksgiving    baking    comfort food

Total Time 3 hours 15 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 6-8 servings

Number Of Ingredients 11

1

unbaked pie crust, store bought or homemade

1

stick of butter, melted

2 c.

granulated sugar

4

large eggs

3 tbsp.

yellow cornmeal

1 tbsp.

all-purpose flour

1/4 c.

milk, room temperature

1 1/2 tbsp.

lemon juice

1 tsp.

vanilla extract

Pinch of salt

Powdered sugar for garnish, optional

Steps:

  • Preheat the oven to 375°F.  On a lightly floured surface, roll the piecrust into a 12-inch circle. Transfer to a 9-inch pie plate (no more than 1 ¼" deep). Tuck the edges under and crimp as desired. Freeze for 20 minutes. Prick the bottom of the crust 8-10 times, all over, with a fork.  Line the frozen piecrust with parchment paper and fill with pie weights. Place on a rimmed baking sheet. Bake for 10-12 minutes just until the edges of the crust are dry. Carefully remove the paper with weights. Return to the oven for 3-5 minutes until the bottom of the crust is dry and the edges just start to turn light brown. Let cool slightly. Reduce the oven temperature to 350°F. Place the melted butter and sugar in a medium bowl and whisk to combine. Whisk in the eggs, then the cornmeal and flour. Add the milk, lemon juice, vanilla extract and pinch of salt and mix to combine. Carefully pour the filling into the crust. Bake for 45-50 minutes, until the edges and center of pie are set completely.  (Tent the pie with foil towards the end if either the crust or surface of the pie look darker than golden brown). Let the pie cool completely, about 2 hours. Garnish with a sprinkle of powdered sugar, if desired. 

CLASSIC CHESS PIE RECIPE | FOOD NETWORK



Classic Chess Pie Recipe | Food Network image

Classic chess pie filling consists of butter, eggs, flour and sugar. There are many variations, however, and I am partial to my spins! In this recipe, cornmeal and buttermilk add a boost in texture and tang that brings me home to my Southern roots. The oven temperature is lowered to cook the egg-based custard low-and-slow, making for a smooth and more tender filling.

Provided by Food Network

Categories     dessert

Total Time 4 hours 30 minutes

Cook Time 25 minutes

Yield 8 servings

Number Of Ingredients 13

1 1/4 cups all-purpose flour, plus more for dusting
1/2 teaspoon kosher salt  
1 stick cold unsalted butter, grated on the large holes of a box grater and frozen 
1/3 cup ice water, plus more if needed 
1 large egg 
6 tablespoons unsalted butter, melted and cooled
1 1/4 cups granulated sugar  
4 large eggs 
1/4 cup buttermilk 
2 tablespoons yellow cornmeal  
2 teaspoons pure vanilla extract  
1/2 teaspoon kosher salt  
Confectioners' sugar, for garnish  

Steps:

  • Preheat the oven to 400 degrees F.
  • For the crust: Whisk together the flour and salt in a large bowl. Remove the butter from the freezer and work it into the dough by hand, working quickly to keep the butter as cold as possible. (Cold butter flakes are the secret to a flaky crust.) Be sure to leave pea-size butter flecks visible. Slowly pour the ice water into flour mixture. Using your hands, mix until a dough starts to form. Be careful not to overmix. It should appear shaggy but cohesive.  
  • Lightly dust a clean work surface with flour. Using a rolling pin, roll the dough out into a 1/4-inch-thick circle, 12 inches in diameter. Transfer the dough round to a 9-inch pie dish. Press the dough down into the dish. Tuck any overhanging dough back under the rim, using your hands to create a thick outer edge. Use a fork to crimp the edges or your hands to pinch for a more professional look. Place in the freezer to chill for 15 minutes. 
  • Remove from the freezer. Using a toothpick or a fork, poke holes in the bottom of the crust. Line the crust with parchment paper and fill the raw pie shell with pie weights or dried beans. Blind bake for 15 to 20 minutes until it begins to lightly brown. Remove from the oven and remove the parchment and pie weights.  
  • Beat the egg and 1 tablespoon water in a small bowl. Brush the edges of the crust with the egg wash. Return to the oven and bake until light golden, about 10 minutes. Remove and let cool completely before filling. Lower the oven temperature to 325 degrees F. 
  • For the filling: Whisk together the melted butter, sugar and eggs in a large bowl. Once combined, stir in the buttermilk, cornmeal, vanilla and salt. Pour the custard into the cooled pie crust. Bake for 50 to 55 minutes, checking the pie after 30 minutes and tenting the crust with foil if it is browning too quickly. When the pie is ready, a skewer inserted into the center should come out clean and it should reach an internal temperature of 200 degrees F. 
  • Cool on a wire rack for 3 to 4 hours. If cut while too warm, the filling will not be set. Once cooled, sprinkle with confectioners' sugar, cut into slices and serve.

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Old Fashioned Chess Pie Recipe. Chess pie typically includes either vinegar or cornmeal in the filling, often both, while custard pie skips the buttermilk altogether and often opts for a dash of nutmeg. In contrast, buttermilk pie gets its signature tangy flavor from buttermilk, a splash of lemon juice, and a hint of vanilla.Missing: pioneer womanMust include: pioneer woman . Jan 19, 2015 ...
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CLASSIC BUTTERMILK CHESS PIE | KITCHN
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CLASSIC CHESS PIE – DALLAS DUO BAKES
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