Recipes for "chess pie"

Gather the ingredients. Preheat the oven to 425 degrees F (220 degrees C).

Mix butter, sugar, and vanilla together in a large bowl. Mix in eggs, then stir in evaporated milk, cornmeal, and vinegar until smooth.

Pour into pie shell.

Bake in the preheated oven for 10 minutes, then reduce heat to 300 degrees F (150 degrees C) and continue to bake for 40 minutes. Let pie cool before cutting.

Preheat the oven to 350 degrees F (175 degrees C).

Mix sugar and cocoa together in a large bowl. Beat eggs in a medium bowl with an electric mixer until light and fluffy; stir into cocoa mixture. Beat in evaporated milk, butter, and vanilla. Pour mixture into unbaked pie crust.

Bake in the preheated oven until set, about 45 minutes. Let cool before slicing.

Preheat oven to 350 degrees F (175 degrees C.)

In a large bowl, combine sugar and flour. Beat in the eggs and buttermilk until blended. Stir in the melted butter and vanilla. Pour filling into the pie crust.

Bake in the preheated oven until filling is set, about 45 minutes.

Preheat the oven to 350 degrees F (175 degrees C).

Beat sugar and butter together in a large mixing bowl until light and fluffy. Beat in eggs and milk. Add flour, cornmeal, lemon juice, and lemon zest. Mix until smooth. Pour mixture into prepared pastry crust.

Bake pie in the preheated oven until center is set, about 40 minutes.

Blend together butter or margarine, eggs, cocoa, sugar, milk, and vanilla with a hand mixer until smooth. Pour filling into unbaked pie shell.

Bake at 375 degrees F (190 degrees C) for 45 minutes, or until set. Let cool before slicing.

Preheat oven to 350 degrees F (175 degrees C.)

In a large bowl, combine sugar, cornmeal, flour and salt. Blend in eggs and vanilla. Stir in butter, coconut and pineapple. Pour filling into pie shell.

Bake in the preheated oven for 60 minutes, or until filling is set. Cover with aluminum foil after 40 minutes. Cool on a wire rack.

Preheat the oven to 425 degrees F (220 degrees C). Press the pie crust into the bottom and up the sides of a 9 inch deep dish pie plate.

In a medium bowl, beat the butter, sugar, and eggs until light and fluffy. Stir in the cornmeal, vinegar, and maple extract until well blended. Fold in pecans so they are evenly distributed. Pour into the unbaked pie crust.

Bake for 10 minutes in the preheated oven, then reduce the heat to 350 degrees F (175 degrees C). Bake for 30 additional minutes, or until the top of the pie is golden brown, and the filling is set. When removing the pie from the oven, give it a gentle shake. If there is no movement, the pie is set. The pie will thicken and shrink slightly upon cooling.

Preheat oven to 400 degrees F (200 degrees C)

Mix together sugar, cocoa, and melted butter. Stir in evaporated milk, beaten eggs, vanilla, and chopped pecans.

Pour nut mixture into unbaked pie shell. Bake for 10 minutes. Reduce heat to 325 degrees F (165 degrees C) and bake for 30 minutes.

Preheat the oven to 350 degrees F (175 degrees C).

In a saucepan, combine white sugar, brown sugar, flour and salt. Pour in milk and add margarine. Heat, stirring constantly, until sugar dissolves and margarine is melted. Remove from heat and set aside to cool.

In a large bowl, whisk egg yolk, egg and vanilla until smooth. Whisk in cooled sugar mixture. Pour into pie crust.

Bake for 25 minutes in the preheated oven, then reduce the temperature to 250 degrees F (120 degrees C) and bake for an additional 25 minutes, or until top is puffed and edges are golden brown. Allow to cool before slicing.

Make the crust by placing the flour, salt and sugar in a food processor. Pulse a couple of times to blend. Add the cubed butter. Pulse 5 or 6 times, until the butter has been broken down into pea-sized pieces.

Drizzle 3 tablespoons of water over the ingredients, then pulse again until the mixture starts to look like small pebbles, roughly the size of peas, and forms a dough when you press it together with your fingers. If the mixture is too dry, add the additional 1 tablespoon of water. The dough should stick together when pressed, and not fall apart.

Dump the dough onto a piece of plastic wrap, then shape into a round disk, about 1 inch thick. Wrap tightly with the plastic wrap and chill in the refrigerator for 1 hour or overnight.

When the dough has chilled, roll it out to a 12-inch disk, and fit into a pie pan. Trim the edges of the pie crust and then decoratively crimp the edges, pressing down onto the pan to make sure the crust is anchored to the pan. Place it back in the fridge for 15 minutes.

While the crust is chilling, preheat the oven to 425°F.

Once the crust has chilled, prick the bottom of the crust with a fork. Place a piece of parchment paper over the cold pie crust. Make sure you have enough hanging over the sides to easily remove it later. Pour ceramic pie weights, dry beans, uncooked rice or pennies over the parchment-lined crust. Bake the pie crust for 5 minutes.

Remove the parchment paper lifting the weights in it and transfer to a heatproof bowl or towel to cool. Return the crust to the hot oven and bake uncovered for an additional 3 to 4 minutes or until the top of the crust starts to look dry. Don’t worry if the crust doesn’t look completely baked through. Remove from the oven. Set aside to cool slightly.

Reduce the oven to 350°F.

Into a large bowl add the eggs and salt. Using a fork, beat the eggs with the salt until uniform in color but don’t overbeat. You don’t want it to become too foamy, just enough to blend the egg whites and yolks.

Add the sugar, butter, milk, cornmeal, flour, vinegar, vanilla extract and nutmeg (if using). Mix with a balloon whisk until all the ingredients are blended.

Pour the filling into the crust and then carefully place the pie into the oven.

Bake for 45 to 50 minutes or until the center of the pie no longer wobbles. Check the pie after 30 minutes of baking. If the crust is starting to brown too much, cover the crust with aluminum foil to prevent burning.

Remove the pie from the oven and let the pie cool completely to room temperature before serving.

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