Chess Pie Yous Must Try On August

Chess Pie Yous Must Try On August

Chess Pie is very similar to the classic Buttermilk Pie. It's a simple custard pie mostly made from eggs, sugar, and butter (what's not to love!) and typically includes a bit cornmeal for a nice subtle texture. It's wonderful on its own, with a dusting of powdered sugar, or served with fresh fruit.

How did it get it's name?

It's texture is similar to a certain type of European cheesecake and rumor has it that Southerners were mispronouncing "cheese pie" to sound more like chess and that's how the pie got its name! 

How do I best store chess pie and how long will it keep?

Chess pie should be stored in the refrigerator. After taking it out of the oven, let it cool at room temperature for a few hours and then place in the refrigerator. This will help prevent the top from cracking. This pie will stay good for about 5 days in the fridge.  

Can I add other flavorings?

Chess pie is traditionally only flavored with vanilla, but its simple base pairs well with a lot of different flavors! Add fresh orange juice in place of the vinegar or use coffee or maple extracts in place of the vanilla. Have fun with it! 

YIELDS:
8 SERVINGS
PREP TIME:
0 HOURS 10 MINS
TOTAL TIME:
6 HOURS 0 MINS
INGREDIENTS
1 pie crust 
1 1/2 c. granulated sugar
1/2 c. (1 stick) butter, melted and cooled slightly
1/4 c. milk
1 tbsp. white vinegar
2 tsp. pure vanilla extract
1/4 c. cornmeal
1 tbsp. all-purpose flour
1/2 tsp. kosher salt


DIRECTIONS
Preheat oven to 425°. Roll out pie crust and place in a 9” round pie dish. Trim and crimp edges and poke bottom of crust all over with a fork. Place in freezer to chill for 15 minutes. 
Place parchment paper inside pie crust and fill with pie weights or dried beans. Bake until golden about 15 minutes, then carefully remove parchment and pie weights and bake 10 minutes more. Let cool while making pie filling. 
Reduce oven temperature to 325°. In a large bowl whisk eggs and sugar together. Add melted butter, milk, vinegar, and vanilla and whisk until incorporated. Add cornmeal, flour, and salt and whisk until combined. 
Pour filling into pie crust and bake until just set in the middle, 50 minutes. Let cool at room temperature for at least 4 hours, then place in refrigerator until ready to serve. 
Dust with powdered sugar before serving. 

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