mom's chess pie

Name: MOM'S CHESS PIE
Prep time: 20 min
Cook time: 50 min
Yield: 8
Cuisine: Southern
Ingredients: 1 - unbaked deep dish pie shell; 1/2 cup(s) salted butter (1 stick); 3 large eggs; 2 cup(s) sugar; 2 tablespoon(s) plain corn meal; 1/4 cup(s) milk; 1 teaspoon(s) pure vanilla extract

(1 rating)

review

Private Recipe by

Teresa G.

@sokygal

Here, KY

This is another recipe I found in Mom's Women's Club cookbook. It is a very delicious, and very rich, basic chess pie. I can see tweaking the recipe to evolve into all kinds of variations, but it is wonderful just as it is. (Please note that the pie bakes at 425 degrees for only 5 minutes, then the heat is reduced to 350 degrees.)

(1 rating)

yield 8 -10

prep time 20 Min

cook time 50 Min

method Bake

Ingredients For mom's chess pie

1

unbaked deep dish pie shell
1/2 c

salted butter (1 stick)
3 lg

eggs
2 c

sugar
2 Tbsp

plain corn meal
1/4 c

milk
1 tsp

pure vanilla extract

How To Make mom's chess pie

1
Place unbaked pie crust, in it's pie pan, onto a rimmed baking sheet.

2
Place oven rack in middle position; preheat oven to 425 degrees F.
3
Melt butter in microwave-safe bowl or cup, or in small pan over medium heat; set aside.
4
Break eggs into mixing bowl; beat eggs with wire whisk until thoroughly combined.
5
Add sugar, cornmeal, milk and vanilla, stirring well until no lumps remain.
6
Pour, and stir, melted butter into the mixture until well combined.
7
Pour mixture into unbaked pie crust.
8
Bake at 425 degrees F for 5 minutes; reduce heat to 350 degrees F and bake for additional 45 minutes.
9
Remove from oven and allow to cool for 1 hour, then place in refrigerator for at least 1 hour before serving. Cover and refrigerate leftovers.
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