Lemon Chess Pie

1/4 cup butter (1/2 stick)
1 1/2 cups sugar
4 eggs
juice of 2 lemons
1 scant tablespoon corn meal
unbaked pie crust

Work butter and sugar together; add eggs and stir until well mixed; do not beat. Add lemon juice and corn meal. Place in uncooked pie shell and bake at 350F for 40 minutes or until pie is brown and firm.

Chocolate Chess Pie



1 9" pie shell, unbaked

1-1/2 cups sugar

1 Tbsp flour

3 Tbsp cocoa

1/4 cup butter, melted

2 eggs, slightly beaten

pinch of salt

1 (5.33 ounce) can evaporated milk

1 tsp vanilla

1/2 cup pecans, chopped



Preheat oven to 350 degrees. Mix sugar, flour, cocoa, and butter. Stir well. Add eggs and beat with mixer for 2-1/2 minutes. Add salt, milk, and vanilla. Mix in. Pour filling into pie shell. Sprinkle pecans on top. Bake for 35-45 minutes.

CHESS PIE
1 stick soft butter
1 1/2 c. sugar
4 eggs
2 tbsp. cornmeal
1 tbsp. vinegar
1 tbsp. lemon juice
Dash of salt
1 unbaked pie shell

Cream butter and sugar together. Add eggs and cream very well. Add cornmeal, vinegar, lemon juice, dash of salt and mix well. Pour mix into unbaked pie shell. Bake at 375 degrees for 10 minutes, then bake another 30 minutes at 325 degrees.

Chocolate Chess Pie



1 1/2 cups sugar

1/2 cup chopped pecans

3 1/2 tablespoons unsweetened cocoa powder

1 tablespoon flour

1 tablespoon cornmeal

Pinch salt

3 eggs, beaten

1/2 cup milk

1 tablespoon vanilla

1 (9-inch) unbaked refrigerated piecrust



Preheat oven to 350 degrees.



Combine sugar, pecans, cocoa powder, flour, cornmeal and salt in a medium bowl; mix well.



In another medium bowl, mix eggs, milk and vanilla until well blended.



Stir into dry ingredients, mixing well.



Pour into piecrust.



Bake 45 to 50 minutes or until filling is set.



Let cool on wire rack.



Serves 8.

Pineapple - Coconut Chess Pie



1 1/2 cups sugar

3 tablespoons cornmeal

2 tablespoons all-purpose flour

1/4 teaspoon salt

4 large eggs, lightly beaten

1 teaspoon vanilla extract

1/4 cup butter or margarine, melted

1 (3 1/2-ounce) can flaked coconut

1 (15 1/4-ounce) can crushed pineapple, well drained

1 unbaked 9-inch pastry shell



Combine first 4 ingredients in a large bowl; add eggs and vanilla, stirring until

blended, Stir in butter, coconut and pineapple; pour into unbaked pastry shell.

Bake at 350 for 1 hour or until set, covering with aluminum foil after 40 minutes.

Cool on a wire rack.



Yield: one 9-inch pie.

Coconut Chess Pie



4 beaten eggs

1-3/4 cups sugar

1/2 cup flour

2 cups Pet evaporated milk

1 tbs. vanilla extract

1/2 stick margarine

1 can flaked coconut



Beat eggs. Combine sugar & flour & add to eggs. Mix well & add

remaining ingredients. Pour into 2 buttered pie plates. Bake at 350°

for 45 minutes. Makes its own crust.

Buttermilk Chess Pie



2 cups sugar

2 tablespoons all-purpose flour

5 large eggs, lightly beaten

2/3 cup buttermilk

1/2 cup butter or margarine, melted

1 teaspoon vanilla extract

1 unbaked 9-inch pastry shell



Combine sugar and flour in a large bowl; add eggs and buttermilk, stirring until blended. Stir in butter and vanilla, and pour into unbaked pastry shell. Bake at 350 for 45 minutes or until set. Cool in a wire rack. Yield: one 9-inch pie. Check for doneness after the minimum baking time by gently shaking the pie. The center should be set with a slight jiggle.

Chess Pie



1/2 cup butter- room temperature

1 cup sugar

4 egg yolks

1 cup whipping cream

1 Tablespoon cornstarch

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

Meringue (4 egg whites, 1/8 teaspoon cream of tartar, 1/2 cup sugar)

1 9-inch unbaked pie shell



Preheat oven to 350ºF. Cream butter and sugar well. Add in egg yolks,

whipping cream, cornstarch, cinnamon and nutmeg. Blend well and pour into

unbaked pie shell. Bake until a knife comes out clean when inserted into pie

(about 45-50 minutes). Prepare meringue by beating egg whites with cream of

tartar until foamy, then slowly adding sugar, beat until whites form stiff

peaks. Spread over cooked filling to pie crust edge. Brown slowly in

moderate oven for about 10 minutes.

Black Walnut Chess Pie



1 7 1/2" Pastry Shell; unbaked

1/2 c Butter; softened

1 c Sugar

3 tb Flour

1/8 ts Salt

3 Egg Yolks

2/3 c Evaporated Milk

1 ts Vanilla

1/2 c Chopped Walnuts



Prepare pastry shell; chill. Beat butter and sugar in

a medium sized bowl until well-mixed. Add flour, salt,

egg yolks, and evaporated milk. Beat until well mixed.

Stir in vanilla and walnuts. Pour mixture into unbaked

shell.



Bake on lower rack of oven at 375 Degrees for 45

minutes or until center is set but still soft. Cool

thoroughly.

Old Fashioned Chess Pie

 

3 egg yolks
1 cup sugar
1 Tablespoon corn meal
1 Tablespoon plain flour
1 stick melted butter
1/2 cup evaporated milk not condensed
1 1/2 teaspoons vanilla
Beat the egg yolks with one half of the sugar. Mix the meal and
flour with the other half. This prevents lumping. Add both
together. Melt the butter and allow it to cool slightly. Mix in
with the egg mixture. Add the milk and vanilla and pour into
an unbaked pie shell. bake at 350 degrees for 1/2 hour to 45
minutes or until pie sets.

Chocolate Chess Pie
Prep: 25 min. Bake: 1 hr.

Pastry for a Single-Crust Pie
2 cups sugar
1/4 cup unsweetened cocoa powder
1 tablespoon cornmeal
1 tablespoon all-purpose flour
1/2 teaspoon salt
4 eggs, lightly beaten
1/2 cup milk
1/2 cup butter, melted
1 teaspoon vanilla
1 cup chopped pecans
Whipped cream (optional)
Directions
Preheat oven to 350*F. Prepare Pastry for a Single-Crust Pie; set aside. For filling, in a large bowl, combine sugar, cocoa powder, cornmeal, flour, and salt. In a medium mixing bowl, whisk together eggs, milk, butter, and vanilla. Stir egg mixture into sugar mixture until smooth. Stir in pecans. Pour filling into pastry-lined pie plate. Bake about 1 hour or until filling is set and crust is golden. If crust begins to brown too fast, reduce oven temperature to 325*F and cover edge of crust with foil. Cool pie on a wire rack. (Filling will fall slightly during cooling.) Chill within 2 hours. If desired, serve with whipped cream. Makes: 8 to 10 servings Pastry for Single-Crust Pie: In a medium bowl, stir together 1-1/4 cups all-purpose flour and 1/4 teaspoon salt. Using a pastry blender, cut in 1/3 cup shortening until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Sprinkle additional cold water, 1 tablespoon at a time, over mixture until all of the dough is moistened (use 3 to 4 tablespoons cold water total). Form the dough into a ball. On a lightly floured surface, flatten dough. Roll dough from center to edges into a 12-inch circle. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Make-Ahead Tip: Cover and chill cooled pie for up to 24 hours.