Chess Pie. I would recommend stomping to anyone else who has this same tradition. Also, leaving your pie in the oven while the oven cools is truly the best way to set the center, and the top is SUPPOSED to be brown and cracked. Gooey, buttery, and supremely sweet, the chess pie has been a staple of the Southern dessert table for a couple hundred years.
It's a simple custard pie mostly made from eggs, sugar, and butter (what's not to love!) and typically includes a bit cornmeal for a nice. Place sheet of cooking parchment paper on top of pie crust; fill with dried beans or pie weights. This version of the classic sweet, rich Chess Pie includes evaporated milk and crunchy cornmeal. You can have Chess Pie using 8 ingredients and 2 steps. Here is how you achieve it.
Ingredients of Chess Pie
- It’s 1 1/2 cups of sugar.
- You need 1 stick of butter.
- Prepare 3 of eggs.
- Prepare 3 tablespoons of flour.
- It’s 1 teaspoon of nutmeg.
- It’s 1 teaspoon of lemon juice.
- Prepare 1 cup of buttermilk.
- You need 1 of unbaked pie crust.
If you've got baking staples in your kitchen, then you probably have everything you need for a classic chess pie. This old-fashioned pie typically has two distinctive ingredients, cornmeal and vinegar, plus other on-hand ingredients such as sugar, flour, eggs, milk and vanilla. This version is made easy with the use of refrigerated pie crusts. Chess pie is about as simple as a dessert can be.
Chess Pie instructions
- Mix all ingredients together.
- Pour in unbaked 9-inch pie shell. Bake for one hour at 350 degrees.
Born of convenience rather than extravagance, the most basic chess pie filling consists of butter, sugar, eggs, and flour in a single pastry crust. Pour into a small bowl without stirring. Full Nutrition Chess pie may be a chameleon confection, but at its heart are always the basic four ingredients—flour, butter, sugar, and eggs. And preparation is never much more than a little stirring and about half an hour in the oven. "There are a lot of similar desserts that share the same ingredients," explains cookbook author Jeanne Volz. Buttermilk chess pie is a classic American pie, with its chess pie roots in England and its buttermilk twang bred in the South.