What makes chess pie

It is a custard style pie with a crisp browned topping. It is generally made up of a traditional pie crust while the filling consists of eggs, milk or buttermilk, flour, sugar and often vinegar or lemon.

No peeling and chopping loads of fruit or making a tricky curd or meringue. Rather here you just blend some standard baking ingredients and pour into a pie crust and bake. There are actually several beliefs as to where the name originally came from. You can read about three of them here.

I like this version best because of the browned butter. This secret ingredient is the ultimate upgrade to chess pie. Prepare through step 2 as directed then follow recipe here as directed.

But there should be others that stevia could work like an apple pie. Made family and friends this pie 2 weeks ago. Everyone loved it so much, that I have had to make 5 pies since. This is an amazing recipe- also made the lemon chess variety and it was received just as well. Thank you for sharing! Tracy, I love to hear both of them turned out well for you and everyone loved them!

Thanks for reviewing! I wanted a lemon custard dessert, so I made the Lemon Chess Pie variation without the crust I put the filling into a pyrex with no-stick spray. A few variations I made were 1 adding 1 teaspoon baking power and 1 teaspoon baking soda, 2 substituting 1 teaspoon almond extract for the vanilla extract, and 3 adding a handful of chopped frozen cherries.

More Comments. Home » Recipes » Desserts. Save Pin FB More. Grapefruit Chess Pie. Credit: Victor Protasio. According to one legend, a cook was asked what she was cooking that smelled so good. In a cookbook by Elizabeth Hedgecock Sparks called North Carolina and Old Salem Cookery , chess pie is described as "an old, old tart which may have obtained its name from the town of Chester, England.

All rights reserved. Reviews 2. Sort by: Newest. Newest Oldest. Rating: 5 stars. Southern Living Member. Load More Reviews. Close this dialog window Review this recipe. What did you think about this recipe? Did you make any changes or notes?

Cancel Submit. All Reviews for Classic Chess Pie. Reviews: Most Helpful. Your daily values may be higher or lower depending on your calorie needs. Since that didn't work, I tried some of the previous cooks' suggestions and added cooking time and left the pie in the oven while it cooled down. Both results were the same. The flavor is exactly what I'm looking for, but I just can't get it to set.

I'm an old-fashioned southern girl from Tennessee who knows her chess pies and has worked in bakeries, so why is it that I can make a three-tiered wedding cake, but can't get this pie to set?! Reviews: Most Helpful. This is an excellent recipe and very easy to make. I am a little surprised at some of the negative comments. This pie recipe is very typical and delicious for one of the custard-type pies. Try using heavy whipping cream rather than evaporated milk, this will help with the texture and the cracking.

Also, PRE-HEAT your oven to degrees, place pie plate on a cookie sheet, place in oven and immediately turn oven down to degrees and bake minutes. The top will be a medium brown as the cornmeal surfaces and browns, and the pie should be set. I had no problems with it and my family absolutely loves it. Thanks for the great recipe! This pie is still in the oven as I write this, but after all the recipes Ive tried I have yet to come along one that resembled the pies my grandmother used to make.

One of the reasons I searched for so long was that I didnt realize the one very simple fact that set my family pies apart from the "recipe pies" - the commotion. There was always so much going on in our house during the holidays that this pie was made, that the pie always fell. Every Chess pie we call it Vinegar Pie Ive ever had in 22 years has been flat! I would recommend stomping to anyone else who has this same tradition. Laura M. Rating: 4 stars. This is a very good Chess pie recipe, but I did modify it to resemble the pies of my youth.

I have never heard of using evaporated milk, so I substituted buttermilk instead, and I also used 1 C white sugar, 1 C brown sugar to cut down on the sweetness. I did follow the advice of some of the other reviewers to guarantee my pie filling set up nicely. I heated the oven to F and once I put the pie in, immediately lowered it to F. I ended up cooking mine for 50 minutes and left the pie in the oven the entire time it was cooling down. Afterwards, I put it in the fridge for 15 minutes, and it turned out the perfect consistency.

Since this pie has to cook for so long, I would recommend putting tinfoil over the exposed crust, unless you like the edges browned. My husband prefers browned crust, so I just brush mine with half-and-half before cooking and leave them uncovered.

My fiancee asked me to make a chess pie for his office potluck and not only did I not know how to make it, I never even heard of it!