Best Moms Chess Pie Recipes

OLD FASHIONED CHESS PIE RECIPE

Steps:

• Add pie crust into a 9-inch pie plate and prepare following package instructions- you will need to pre-bake the pie crust.
• Stir together sugar and next 7 ingredients until blended. Add eggs, stirring well. Pour into pie crust.
• Bake at 350° for 50 to 55 minutes, cover the edges of the pie crust with foil after about 10 minutes to prevent the crust from burning. (Just don't cover the entire pie, because it might stick to the center of the pie and ruin the pretty golden brown crispy top of the pie. Yes, I know this from experience...)
• Cool completely on a wire rack. (2 to 4 hours)
• refrigerate until ready to serve.

MOMS CHESS PIE

Steps:

• 1. Preheat oven to 425 degrees F.
• 2. Melt butter and let cool.
• 3. Heat Carnation Evaporated Milk to Lukewarm
• 4. Mix dry ingredients in bowl.
• 5. Mix in eggs, 1 egg at a time.
• 6. Mix in vanilla and lemon juice.
• 7. Mix in melted butter and lukewarm carnation milk. (make sure the butter and milk are NOT HOT)
• 8. Pour batter into a 9 inch unbaked pie shell. Bake at 425 F for 10 minutes.
• 9. Reduce oven temperature to 350 F and continue baking for 30 minutes.
• 10. Remove pie and let cool. (can be served warm or cold)
• 11. Refrigerate Leftovers (yeh right, like theres gonna be any!!)

OLD-FASHIONED CHESS PIE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks and egg. Add cornmeal and flour until well blended. Beat in milk and vanilla (do not over beat). Pour into the pastry shell. , Bake at 325° for 55-65 minutes or until the filling is almost set. Cool on a wire rack. , For topping, heat 1/2 cup sugar in a small heavy saucepan 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 the 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 small bowl without stirring. Cool, without stirring, to 190°. Beat on high speed 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.