Old-Fashioned Chess Pie Recipe

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Old-Fashioned Chess Pie Recipe
Old-Fashioned Chess Pie Recipe photo by Taste of Home
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Old-Fashioned Chess Pie Recipe

Read Reviews
3 3 2
Publisher Photo
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.
MAKES:
8-10 servings
TOTAL TIME:
Prep: 30 min. + cooling Bake: 55 min. + cooling
MAKES:
8-10 servings
TOTAL TIME:
Prep: 30 min. + cooling Bake: 55 min. + cooling

Ingredients

  • 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)
  • TOPPING:
  • 2 cups sugar, divided
  • 2/3 cup milk
  • 1/2 cup butter (no substitutes)

Directions

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

Nutritional Facts

1 piece: 710 calories, 36g fat (19g saturated fat), 226mg cholesterol, 365mg sodium, 96g carbohydrate (79g sugars, 0 fiber), 5g protein.

  • 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)
  • TOPPING:
  • 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.
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.
Originally published as Old-Fashioned Chess Pie in Country February/March 2000, p49

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Reviews forOld-Fashioned Chess Pie

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StaceyOwen User ID: 5289070 75349
Reviewed Jul. 19, 2010

"Love it!"

MY REVIEW
karen1965B User ID: 3830242 29178
Reviewed Mar. 20, 2009

"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."

MY REVIEW
judylscott User ID: 1329253 71844
Reviewed Jan. 3, 2009

"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!"

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