Does anyone know a great recipe for a "CHESS Pie?

Question

I know this may sound a little crazy to some of you, but a Chess Pie is a southern-style pie make with eggs, sugar, and cream. I was really wanting an exact recipe. I am from Kentucky originally and it is a huge favorite there. Not all of them are good though. The best is a creamy chess pie with smooth texture that can only be described as the best dessert on the face of the planet. It is hugely fattening but it is well worth it. Thanks to all that respond. God bless you all.

Answer 1

http://southernfood.about.com/cs/pierecipes/a/chesspie.htm

Answer 2

I have a recipe for a lemon chess pie...
2 cups sugar
1 tablespoon flour
1 tablespoon fine yellow cornmeal
4 eggs
1/4 cup milk
1/4 cup unsalted butter, melted
2 tablespoons grated lemon rind
1/3 cup fresh lemon juice with pulp
1 (9-inch) unbaked pie shell
1 cup heavy cream, whipped

In a large bowl combine the sugar, flour and cornmeal. Blend well, then add the eggs and combine well. Add the milk and mix then stir in the melted butter, lemon rind and juice. Pour this filling into the crust and cover then edge of the crust with foil to prevent it from burning, taking care not to touch the filling. Bake at 375 degrees F for 45 minutes, removing the foil after 30 minutes. Cool and serve or refrigerate overnight but let sit out 3 hours before serving to warm up slightly.

Answer 3

This is the only way I've ever made it...

8 ounces sweet unsalted butter
2 cups sugar
7 egg yolks, beaten
1 1/2 teaspoons vanilla extract
1/2 cup heavy cream
2 tablespoons cornmeal
Pie Crust, recipe follows

Preheat oven to 350 degrees F.
Cream the butter and sugar. Add yolks, vanilla, and cream. Fold in cornmeal. Pour into unbaked pie shell and bake 35 to 40 minutes. Filling should be firm, but not too crisp.


Pie Crust:
1 cup flour
4 ounces butter
Pinch salt
3 to 6 tablespoons ice water

Put the flour, butter, and salt into the bowl of a food processor. Pulse this mixture until butter resembles small pebbles. Transfer to large bowl and add ice water and mix.
Turn out dough onto a lightly floured surface. Using the palm of your hand, flatten the dough against the cutting board; mixing the flour, water, and butter. Butter pieces should be visible. Press into plastic wrap and shape into disc. Chill for at least 1/2 hour before rolling out to line a 9-inch pie tin.

Answer 4

Chess Pie Recipe courtesy Tanya Holland Show: Melting Pot Episode: Soul Kitchen - Southern Sweets Show 8 ounces sweet unsalted butter 2 cups sugar 7 egg yolks, beaten 1 1/2 teaspoons vanilla extract 1/2 cup heavy cream 2 tablespoons cornmeal Pie Crust, recipe follows Preheat oven to 350 degrees F. Cream the butter and sugar. Add yolks, vanilla, and cream. Fold in cornmeal. Pour into unbaked pie shell and bake 35 to 40 minutes. Filling should be firm, but not too crisp. Pie Crust: 1 cup flour 4 ounces butter Pinch salt 3 to 6 tablespoons ice water Put the flour, butter, and salt into the bowl of a food processor. Pulse this mixture until butter resembles small pebbles. Transfer to large bowl and add ice water and mix. Turn out dough onto a lightly floured surface. Using the palm of your hand, flatten the dough against the cutting board; mixing the flour, water, and butter. Butter pieces should be visible. Press into plastic wrap and shape into disc. Chill for at least 1/2 hour before rolling out to line a 9-inch pie tin. Yield: 8 to 10 servings

Answer 5

Family Cheese Pie Recipe

6 tablespoons butter
8 tablespoons all-purpose flour
2 cups milk
1 teaspoon salt
Pinch ground nutmeg
1 pound feta cheese
1 cup grated Kefalotiri Cheese or Parmesan
4 eggs, beaten
2 tablespoons chopped parsley leaves
3/4 pound phyllo dough (pastry sheets)
3/4 cup melted butter

Preheat the oven to 350 degrees F.
Melt butter in small saucepan over low heat. Blend in flour until smooth. Gradually add milk, stirring constantly with wire whisk or wooden spoon. Add salt and nutmeg, stirring occasionally, simmer for 5 minutes, or until white sauce is thick. Mash feta cheese with a fork and combine with the grated cheese, well beaten eggs, parsley and white sauce.

Butter a 9 by 13-inch baking pan. Line with half the pastry sheets, brushing each sheet with butter, and letting them come up the sides of the pan. Pour in the cheese filling and cover with the remaining pastry sheets brushing each sheet with butter. Brush top with remaining butter and, with a sharp knife, score the top sheets into strips about 3 inches wide from 1 end of the pan to the other.

Bake until golden, about 45 minutes. Cut into squares and serve hot.


This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Recipe Summary
Difficulty: Medium
Prep Time: 20 minutes
Cook Time: 45 minutes
Yield: 6 to 10 servings