Classic Chess Pie with Variations Recipe

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2 votes | 481 views

Basic recipe for a southern favorite. Known as a pantry pie because farmers' wives always had flour, butter, sugar and eggs on hand, this recipe includes the tradtional variety, plus instructions on additives, such as chocolate.

Cook time:
Servings: 8
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Ingredients

Cost per serving $1.78 view details
  • 9" pre-baked pie shell (see links)
  • 2 cups sugar
  • 2 tbs. cornmeal
  • 1 tbs. AP flour
  • 1/4 tsp. salt
  • 1/2 cup melted unsalted butter
  • 1/4 cup milk
  • 1 tbs. distilled white vinegar
  • 1/2 tsp. vanilla
  • 4 beaten large eggs
  • To this basic recipe, you can add any of the following:
  • 3 1/2 tbs. cocoa
  • 1/3 cup fresh lemon or lime juice
  • 2 tsp. zest
  • 1 cup toasted coconut
  • 1/2 cup pecans

Directions

  1. Preheat oven to 350 F. Prepare your pie dough, or use commercial. Poke some holes in the bottom and sides of the dough with the tines of a fork. Bake 10 minutes. Let cool before filling.
  2. In a bowl, add the sugar, then the next 7 ingredients.
  3. Using a whisk, incorporate the eggs, pour into the pie shell.*
  4. Bake 50-55 minutes, shielding pie edges with foil, if needed.
  5. Let cool before serving.
  6. Note: * If using a aluminum pan, weight may become a factor in lifting it and placing it in the oven. Place a baking sheet under the pie pan before you fill it.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 117g
Recipe makes 8 servings
Calories 399  
Calories from Fat 164 41%
Total Fat 18.82g 24%
Saturated Fat 9.97g 40%
Trans Fat 0.0g  
Cholesterol 135mg 45%
Sodium 113mg 5%
Potassium 93mg 3%
Total Carbs 55.65g 15%
Dietary Fiber 1.5g 5%
Sugars 51.23g 34%
Protein 4.65g 7%
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Reviews

  • Kathy Armstrong
    I had a variation of this which Myra made which was a blackberry chess pie. Admittedly a tad of an "odd seeming combo" and she didn't too much, but I liked it and so did other dinner companion (with fresh whipped cream). We were bad girls and even had seconds. This was made with a wonderful butter crust that was to die for. Nice going!
    I've cooked/tasted this recipe!
    1 reply
    • myra byanka
      January 1, 2013
      I liked the crust, too (Edible Seattle's All-Butter Crust).

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