HOW TO MAKE CHESS PIE

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Pineapple Chess Pie

 
 Pineapple Chess Pie
Chess Pie Recipe Ingredients
  • 1 1/2 cups white sugar
  • 2 tablespoons cornmeal
  • 4 eggs
  • 4 tablespoons butter
  • 1/4 cup lemon juice
  • 1 (8 ounce) can crushed pineapple in heavy syrup
  • 1/3 cup milk
  • 1 recipe pastry for a 9 inch single crust pie
Chess Pie Recipe Instructions

First of all Preheat oven to 425 degrees F (220 degrees C).
Next is to Mix the white sugar, corn meal, eggs, melted butter or margarine, lemon juice and the undrained crushed pineapple mixed with enough milk to make 3/4 cup. Do not over beat. And then Pour filling into one 9 inch unbaked pie shell.
Bake pie at 425 degrees F (220 degrees C) for 10 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking until set and golden. This should take about 40 minutes. Serve pie at room temperature.
highway-cafe-chess-pie.

Highway Cafe Chess Pie

Highway Cafe Chess Pie
Chess Pie Recipe Ingredients
  • 1 1/4 cups raisins
  • 1 cup white sugar
  • 1/2 cup butter
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup sour cream
  • 1 cup chopped walnuts
  • 1 (9 inch) pie crust, baked and cooled
Chess Pie Recipe Instructions

Preheat the oven to 325 degrees F (165 degrees C). Soak raisins in boiling water for 10 minutes. Drain, and chop.
In a medium bowl, cream together the sugar and butter until light and fluffy. Beat in the eggs one at a time, mixing well after each one. Stir in the vanilla, sour cream, walnuts and chopped raisins. Pour into the baked pie shell.
Bake for 30 minutes in the preheated oven, or until firm in the center. Allow to cool completely before slicing.

Maple Chess Pie

Maple Chess Pie
Chess Pie Recipe Ingredients
  • 1 (9 inch) unbaked pie crust
  • 1/2 cup butter or margarine, softened
  • 1 1/2 cups white sugar
  • 3 eggs
  • 1 tablespoon yellow cornmeal
  • 1 tablespoon white vinegar
  • 1 teaspoon maple extract
  • 5/8 cup chopped pecans
Chess Pie Recipe Instructions

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.