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.
- 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.
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.