[X]

Home > Recipes > Old-Fashioned Chess Pie

Old-Fashioned Chess Pie Recipe

Old-Fashioned Chess Pie Recipe photo by Taste of Home

Read reviews (3)

Rate recipe

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.

This recipe is:

Contest Winning

[X]

Rate Old-Fashioned Chess Pie Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Old-Fashioned Chess Pie Recipe

Prep: 30 min. + cooling Bake: 55 min. + cooling

Yield: 8-10 Servings

30 55 85

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 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.

Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.

Nutritional 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.

Originally published as Old-Fashioned Chess Pie in Country February/March 2000, p49

More recipes like this:

More Recipe Collections:
Chess Pie Comfort Food Desserts Comfort Food Recipes Desserts Father's Day Desserts Father's Day Recipes Pie Baking Pie Recipes Winning Comfort Food Recipes Winning Dessert Recipes

Serve with:

Menus and More

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Old-Fashioned Chess Pie

Old-Fashioned Chess Pie

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-3) of 3 reviews

Sort Reviews:

Reviewed on Jul. 19, 2010 by StaceyOwen

Love it!

Reviewed on Mar. 20, 2009 by karen1965B

I have had Chess Pie before, and loved it. I made this one and after baking an hour it was still totally liquid. It tastes good, just not the right consistency. Not sure what I did wrong.

Reviewed on Jan. 03, 2009 by judylscott

I know this is a first prize winner, but no one in my family or at the potluck to which I took it, could eat it. It is basically a sugar and egg yolk pie with fudge on top. UGH!