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Chess pie recipe

Chess pie recipe

Gooey, buttery, and supremely sweet, the chess pie has been a staple of the Southern dessert desk for a pair hundred years. The recipe constantly phone calls for butter, sugar, and eggs, but bakers vary when it comes to the thickening agent: Some desire flour, even though others desire cornmeal, but ours makes use of both. As for the story driving the name, there are a lot. Some say it’s called chess pie since it was stored in pie “chests” others say that it’s the end result of a spouse responding flippantly to her husband’s issue about what she was serving: “I don’t know, it’s ches’ pie.” Whatsoever you pick as the thickener or anywhere the identify arrived from, there’s completely no disputing that a chess pie will be a crowd-pleaser every time you serve it. Even greater? Our recipe uses premade piecrust, so pulling 1 together for very last-minute celebrations is a breeze.

Substances

  • 1/2 (15-ounce) bundle refrigerated pie crusts
  • pie weights or dried beans
  • aluminum foil
  • 2 cups sugar
  • two tablespoons cornmeal
  • 1 tablespoon flour
  • one/4 teaspoon salt
  • 1/2 cup butter or margarine, melted
  • one/four cup milk
  • 1 tablespoon white vinegar
  • 1/two teaspoon vanilla extract
  • four large eggs, evenly overwhelmed
  • Powdered sugar, for garnish

How to Make It

Bake Pie Crust: In shape piecrust in a 9-inch pieplate in accordance to package deal instructions fold edges under, and crimp. Line pastry with aluminum foil. Fill with dried beans or pie weights and bake at 25° for 4 to 5 minutes. Get rid of weights and foil bake 2 more minutes or right up until golden. Amazing.

Make Pie: Stir with each other sugar, cornmeal, flour, salt, melted butter, milk, white vinegar, and vanilla extract until blended. Include eggs, and stir properly before pouring into piecrust.

Bake at 350° for 50 to 55 minutes, shielding edges with aluminum foil right after 10 minutes to avoid abnormal browning. Amazing entirely on a wire rack. If desired, garnish with powdered sugar.

Chef’s Notes

Variation:

Coconut Chess Pie: Get ready filling as directed above stir in one cup toasted flaked coconut prior to pouring into piecrust. Bake as directed above.

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