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Why are chess pie recipes found on this chess game site? Chess Pies are economical pies made with little more than eggs, milk, butter, sugar, and a sprinkling of golden cornmeal. Use a commercial refrigerated or frozen pie crust. Check for doneness after the minimum baking time by gently shaking the pie. The center should be set with a slight jiggle. BUTTERMILK2 cups sugar2 tablespoons all-purpose flour 5 large eggs, lightly beaten 2/3 cup buttermilk 1/2 cup butter or margarine, melted 1 teaspoon vanilla extract 1 unbaked 9-inch pastry shell Combine sugar and flour in a large bowl; add eggs and buttermilk, stirring until blended. Stir in butter and vanilla, and pour into unbaked pastry shell. Bake at 350 for 45 minutes or until set. Cool in a wire rack. Yield: one 9-inch pie. PINEAPPLE-COCONUT1 1/2 cups sugar3 tablespoons cornmeal 2 tablespoons all-purpose flour 1/4 teaspoon salt 4 large eggs, lightly beaten 1 teaspoon vanilla extract 1/4 cup butter or margarine, melted 1 (3 1/2-ounce) can flaked coconut 1 (15 1/4-ounce) can crushed pineapple, well drained 1 unbaked 9-inch pastry shell Combine first 4 ingredients in a large bowl; add eggs and vanilla, stirring until blended, Stir in butter, coconut and pineapple; pour into unbaked pastry shell. Bake at 350 for 1 hour or until set, covering with aluminum foil after 40 minutes. Cool on a wire rack. Yield: one 9-inch pie. AFTERTHOUGHT LEMONby TOM LONGSHAW3 large eggs 1 cup white sugar Juice of 2 lemons Zest of 1 lemon 2 tablespoons butter, melted 1 tablespoon plain yellow cornmeal Place a baking sheet in the oven and preheat the oven to 325 degrees. Beat eggs until light. Beat the sugar into the eggs a little at a time, trying to dissolve the sugar as you go. Add lemon juice, lemon zest and melted butter and mix thoroughly. Pour into a regular pie crust - a shallow frozen crust is just fine. Place on the baking sheet in the preheated oven and bake 5 minutes. Sprinkle cornmeal on the surface of the pie and bake 30 to 35 minutes more, until pie is lightly browned and set. Remove to a rack and let cool completely. (Note: We are fortunate to be the first to publish this original creation by the notable Mr. Thomas Longshaw. Keep the recipes coming!) CHESS SQUARESfrom BECKY HAYES2 sticks margarine 1 box light brown sugar 1/2 cup white sugar 4 eggs 2 cups flour 1 teaspoon baking powder pinch salt 1 teaspoon vanilla 1 cup chopped pecans Melt 2 sticks margarine on low heat in sauce pan. Pour in 1 box light brown sugar. Add the remaining ingredients in order shown above. Sift the flour, baking powder, and salt together. Pour into greased 13x9x2 pan. Bake in 300 degree oven for 40-50 minutes or until done. Cut into bars and roll in powdered sugar. Keep in air tight container. CHOCOLATE CHESS TARTS1 (5-ounce) can evaporated milk2 (1-ounce) squares unsweetened chocolate 1/4 cup butter or margarine 2 large eggs 1 1/4 cups sugar 1 teaspoon vanilla extract 12 unbaked (3-inch) tart shells Combine first 3 ingredients in a small saucepan; cook over low heat, stirring frequently, until chocolate and butter melt. Cool slightly. Combine eggs and sugar in a large bowl; add chocolate mixture and vanilla, stirring until blended. Pour into tart shells; place filled pies on a baking sheet. Bake at 350 for 30 minutes or until set. Cool on a wire rack. Yield: 1 dozen tarts. |
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