Mama's Chess Pie
By
Cathy Smith
@GrannyGrumpsTable
6
This particular recipe is quite old, it is older than I am so it is 56* years. It has graced almost every Thanksgiving and Christmas dinner and still one of my favorites.
Blue Ribbon Recipe
This old family recipe is a gem. It's creamy and smooth with a sweet, rich brown butter flavor. Brushing egg white on the crust and par-baking it helps the crust hold up well. It gives the crust excellent flakiness. Easy to make, this is a divine holiday dessert. We're ready to try the lemon version too!
Note: Use a pie shield or foil to cover the pie crust when baking to prevent over-browning. We also suggest baking this on a cookie sheet to prevent the filling from coming out of the pie shell.
Ingredients
-
4 largeeggs
-
1/2 cbutter softened
-
2 Tbspcornmeal
-
1/8 tspsalt
-
1 1/2 csugar
-
2 Tbspevaporated milk
-
1 tspvanilla *see note*
-
1unbaked pie shell *see note*
How to Make Mama's Chess Pie
- Preheat oven to 325 degrees. Note: I love a flaky crust so have found this to help, while baking keep a beaten egg white handy. Brush the unbaked pie shell bottom and sides with the beaten egg white.
- Bake that for 7-minutes. Let it cool then proceed on.
- Beat eggs and butter until light and lemon colored.
- Sprinkle in the remaining dry ingredients.
- Then add the evaporated milk and vanilla.
- Pour this into the pie shell.
- Bake for 55-65 minutes until set.
- NOTE: You can make this a lemon chess pie by adding 1/4 cup lemon juice and the zest from one lemon.
About Mama's Chess Pie
Course/Dish: Pies
Main Ingredient: Sugar
Regional Style: Southern
Collections: Holiday Baking Christmas Recipes
Other Tag: Heirloom
Hashtag: #chess pie
