Login
Create Account
Classic Chess Pie
Tell a FriendRate this recipe:
Rating : 0
-
Brief Description
Rolling two refrigerated pie crusts together creates a tender, flaky pastry that rivals any homemade one; includes options for Coconut, Chocolate-Pecan, and Lemon Chess Pie.
-
Main Ingredient
eggs
-
Category: Pies
-
Cuisine: American
-
Prep Time: 20 min(s)
-
Cook Time: 65 min(s)
-
Recipe Type: Public
-
Source:
-
Tags:
-
Notes:
-
Posted By: mssavy
-
Posted On: Dec 27, 2015
Number of Servings:
Ingredients:
- 1 packages - 15 oz. refrigerated pie crusts
- 2 cups - sugar
- 2 tablespoons - cornmeal
- 1 tablespoons - all-purpose flour
- 1/4 teaspoons - salt
- 1/2 cups - butter or margarine melted
- 1/4 cups - milk
- 1 tablespoons - white vinegar
- 1/2 teaspoons - vanilla extract
- 4 - large eggs lightly beaten
Directions:
1. Unfold pie crusts and stack on a lightly floured surface. Roll into 1 (12-inch) circle. Fit pie crust into a 9-inch pie plate according to package directions; fold edges under and crimp.
2. Line pie crust with aluminum foil and fill crust with pie weights or dried beans. Bake at 425 degrees F for 4-5 minutes; remove weights and foil and bake for 2-3 more minutes or until golden. Let cool completely.
3. Stir together sugar, cornmeal, flour, salt, melted butter or margarine, milk, vinegar and vanilla until well blended. Add eggs, stirring well. Pour into pie crust.
4. Bake at 350 degrees F for 50-55 minutes, shielding edges of pie with aluminum foil after 10 minutes to prevent excessive browning. Cool pie completely on a wire rack.
OPTIONS:
Coconut Chess Pie: Prepare filling as directed; stir in 1 cup toasted flaked coconut before pouring into pie crust. Bake as directed.
Chocolate-Pecan Chess Pie: Prepare filling as directed; stir in 3-1/2 tablespoons cocoa and 1/2 cup toasted pecans before pouring into pie crust; bake as directed.
Lemon Chess Pie: Prepare filling as directed; stir in 1/3 cup lemon juice and 2 teaspoons grated lemon rind before pouring into pie crust. Bake as directed.
Comments