Old-Fashioned Chess Pie 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.
- 1 cup butter (no substitutes), softened
- 2 cups sugar
- 6 egg yolks
- 1 egg
- 1/3 cup cornmeal
- 1/4 cup all-purpose flour
- 1/3 cup milk
- 1 teaspoon vanilla extract
- 1 unbaked deep-dish pastry shell (9-inches)
- 2 cups sugar, divided
- 2/3 cup milk
- 1/2 cup butter (no substitutes)
- 1. In a mixing bowl, cream butter and sugar. Beat in egg yolks and egg. Add the cornmeal and flour; mix well. Beat in milk and vanilla (do not overbeat). Pour into the pastry shell. Bake at 325° for 55-65 minutes or until the filling is almost set. Cool on a wire rack.
- 2. In a heavy saucepan, heat 1/2 cup sugar 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 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 mixing bowl without stirring. Cool, without stirring, to 190°. Beat on high speeds 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.
1 piece: 710 calories, 36g fat (19g saturated fat), 226mg cholesterol, 365mg sodium, 96g carbohydrate (79g sugars, 0 fiber), 5g protein.
Reviews for Old-Fashioned Chess Pie
Reviewed Jul. 19, 2010
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