mom's chess pie
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.)
prep time
20 Min
cook time
50 Min
method
Bake
yield
8-10 serving(s)
Ingredients
- 1 - unbaked deep dish pie shell
- 1/2 cup salted butter (1 stick)
- 3 large eggs
- 2 cups sugar
- 2 tablespoons plain corn meal
- 1/4 cup milk
- 1 teaspoon pure vanilla extract
How To Make mom's chess pie
-
Step 1Place unbaked pie crust, in it's pie pan, onto a rimmed baking sheet. -
Step 2Place oven rack in middle position; preheat oven to 425 degrees F.
-
Step 3Melt butter in microwave-safe bowl or cup, or in small pan over medium heat; set aside.
-
Step 4Break eggs into mixing bowl; beat eggs with wire whisk until thoroughly combined.
-
Step 5Add sugar, cornmeal, milk and vanilla, stirring well until no lumps remain.
-
Step 6Pour, and stir, melted butter into the mixture until well combined.
-
Step 7Pour mixture into unbaked pie crust.
-
Step 8Bake at 425 degrees F for 5 minutes; reduce heat to 350 degrees F and bake for additional 45 minutes.
-
Step 9Remove 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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