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Old-Fashioned Chess Pie

Old-Fashioned Chess Pie
This recipe dates back many years and has certainly stood the test of time. It's very rich, so small servings might be in order.
8-10 ServingsPrep: 30 min. + cooling Bake: 55 min. + cooling

Ingredients

  • 1 cup butter, softened
  • 2 cups sugar
  • 6 egg yolks
  • 1 egg
  • 1/3 cup cornmeal
  • 1/4 cup all-purpose flour
  • 1/3 cup 2% milk
  • 1 teaspoon vanilla extract
  • 1 unbaked deep-dish pastry shell (9 inches)
  • TOPPING:
  • 2 cups sugar, divided
  • 2/3 cup 2% milk
  • 1/2 cup butter, cubed

Directions

  • In a large bowl, cream butter and sugar until light and fluffy. Beat
  • in egg yolks and egg. Add cornmeal and flour until well blended.
  • Beat in milk and vanilla (do not over beat). Pour into the pastry
  • shell.
  • Bake at 325° for 55-65 minutes or until the filling is almost
  • set. Cool on a wire rack.
  • For topping, heat 1/2 cup sugar in a small heavy saucepan over low
  • heat without stirring until partially melted, about 5 minutes. Cook
  • and stir with a metal spoon until syrup is completely melted and
© Taste of Home 2013

2 of 2

Old-Fashioned Chess Pie (continued)

Directions (continued)

  • golden, about 5 minutes. Stir in the milk, butter and remaining
  • sugar (mixture will be lumpy). Cook over medium heat, stirring until
  • a candy thermometer reads 234° (soft-ball stage). Remove from
  • the heat.
  • Pour into a small bowl without stirring. Cool, without stirring, to
  • 190°. Beat on high speed until mixture turns light brown and
  • creamy and a candy thermometer reads 130°-137°, about 5
  • minutes. Immediately spread over pie. Store in the refrigerator.
  • Yield: 8-10 servings.
Nutrition Facts: 1 serving (1 piece) equals 710 calories, 36 g fat (19 g saturated fat), 226 mg cholesterol, 365 mg sodium, 96 g carbohydrate, trace fiber, 5 g protein.
© Taste of Home 2013