How to Make Chess Pie | Pie Recipes | Allrecipes.com
Get the recipe for Chess Pie at
Watch this video to learn a technique for baking a sweet and rich Sourthern pie. It's almost like a cheesecake but without the cream cheese. Don't worry if your pie cracks once it is baked. Just cover up the cracks with freshly whipped cream and enjoy!
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How To Make Old Fashioned Buttermilk Chess Pie
A cross between a Southern buttermilk pie, and a Southern chess pie.. It's all south and full of flavour!
Check out our updated Recipe:
Ingredients
1½ cups sugar
1 tablespoon cornmeal
2 tablespoons AP flour
Pinch of salt
½ cup of butter, melted
½ cup of buttermilk
2 teaspoons vanilla
4 large eggs
Zest from one lemon
Juice of ½ of a lemon
1 9 unbaked pie shell (regular depth)
Method
Preheat oven to 350ºF.
Whisk together the sugar, cornmeal, flour and salt.
To that add the butter, buttermilk, and vanilla & mix.
Beat the eggs, and add to sugar mix.
Stir in lemon zest and juice.
Pour mixture into the pie shell.
Bake at 350ºF for 30-35 minutes until golden brown and set.
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Chess Pie | Copycat Recipe | Mississippi State University
#mississippistateuniversity #chesspie #copycatrecipe
Thank you for watching my video for how to make this Copycat recipe for Chess Pie, enjoyed by generations of students of the Mississippi State University.
I hope you’ll subscribe to my channel and visit often for new recipe videos. I upload new videos every Sunday and Wednesday.
You can count on me for many meal ideas you can use to get through times when you don’t have a lot of money to spend and also times when you want to impress your friends and family. I have a little something for everyone! Guess which kind this is!
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Ingredients
2 1/4 cups granulated sugar, divided
1/2 cup salted butter softened
4 large eggs
1/2 cup whole milk
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
1 deep dish pie crust
Recipe link:
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Chess Pie ** Southern Pie ** Old-Fashioned Pie ** Vintage Recipe
Let's talk about down home CLASSIC SOUTHERN PIE GOODNESS!
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How to Make Chess Pie | The Pioneer Woman - Ree Drummond Recipes
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 crust. (A store-bought crust can save on time, but we love the flavor and texture of homemade one.) As far as toppings? Don't overthink it! Dust the top with a little powdered sugar or leave it completely unadorned. This is one of the easiest pie recipes and should certainly be a part of your Thanksgiving dessert spread.
What is chess pie made of?
There's nothing complicated about what goes into this pie. In fact, you probably already have most of the ingredients on hand! The filling is made of butter, sugar, eggs, cornmeal, flour, and milk, along with vanilla and a little tart lemon juice to balance out the sugary sweetness. The filling gets poured into a pie crust, baked, and cooled, then it's ready to enjoy.
Is chess pie the same as pecan pie?
Nope, there's no nuts in chess pie! The two Thanksgiving pies do, however, share a similar caramelized, custardy base that's decadently rich and sweet.
What does a chess pie taste like?
Chess pie is a decadent combination of butter, sugar, eggs, and milk—and tastes as sweet and custardy as you can imagine! Cornmeal gives the filling a little bit of texture and all of the sugar in the pie bakes to a crispy, caramelized layer on top.
What is the difference between chess pie and buttermilk pie?
Both pies are very similar but have a few distinct differences. Like a chess pie, buttermilk pie starts with the same main components of butter, sugar, and eggs. But instead of milk and lemon juice (or vinegar), it uses straight buttermilk to give it a tart lusciousness. Chess pie is thickened with cornmeal (and sometimes a little bit of all-purpose flour!), whereas buttermilk pies use only all-purpose flour. Many buttermilk recipes will play up the tartness, with added lemon juice and zest, giving it a pleasant citrus flavor.
YIELDS:
6 - 8 serving(s)
PREP TIME:
15 mins
TOTAL TIME:
3 hrs. 15 mins
Ingredients
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, optional
Directions
1
Preheat the oven to 375°F.
2
On a lightly floured surface, roll the piecrust into a 12-inch circle. Transfer it to a 9-inch pie plate (no more than 1 1/4-inch deep). Tuck the edges under and crimp as desired. Freeze for 20 minutes. Prick the bottom of the crust 8 to 10 times, all over, with a fork.
3
Line the frozen piecrust with parchment paper and fill with pie weights. Place on a rimmed baking sheet. Bake just until the edges of the crust are dry, 10 to 12 minutes. Carefully remove the paper with weights. Return to the oven and bake until the bottom of the crust is dry, and the edges just start to turn light brown, 3 to 5 minutes. Let cool slightly. Reduce the oven temperature to 350°F.
4
In a medium bowl, whisk together the melted butter and sugar. Whisk in the eggs, then the cornmeal and flour. Add the milk, lemon juice, vanilla extract, and pinch of salt; mix to combine.
5
Carefully pour the filling into the crust. Bake until the edges and center of pie are set completely, 45 to 50 minutes. (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. Top with a sprinkle of powdered sugar, if desired.