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 Chess Pie (s) that I love

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CajunKing

  • Total Posts: 6317
  • Joined: 7/6/2006
  • Location: Live at Saint Clair
  • Roadfood Insider
Chess Pie (s) that I love Thu, 10/12/06 2:43 PM (permalink)
I am a fan of chess pie, ok I LOVE chess pie. I wanted to share a few recipes that I love with yall.

Gram Pat passed away about 7 years ago, but her recipe still lives on every time I make this recipe.

Antie Louisa is a dear sweet cajun that looked after me while I wandered the swamp lands trying to figure out what I wanted to do in life.

The others I have gathered through the years of collecting recipes from people.

I make the cajunking's chocolate chess pie every year for turkey day, and it is the first dessert to disappear.

Double Chocolate Chess Pie

1/2 cup butter
2 oz chocolate, unsweetened
1 cup sugar
3 eggs, lightly beaten
1/4 cup creme de cacao liqueur
2 tablespoons all-purpose flour
1 1/2 teaspoons vanilla extract
1/8 teaspoon salt
1 pie shell, baked

Preheat oven to 350
In a saucepan over low heat, melt butter and chocolate.
Remove from heat. Blend in sugar, eggs, liqueur, flour, vanilla and salt.
Beat until smooth. Pour into the pie shell.
Bake for 30 to 35 minutes or until set.
Cool on a wire rack for at least 30 minutes.

Gram's Chess Pie

4 ounces butter
1/2 cup brown sugar, packed
1 cup granulated sugar
3 large eggs
1 tablespoon vinegar
2 teaspoons vanilla
1 tablespoon cornmeal

Melt butter blend with sugars.
Add eggs and other ingredients and stir until blended, Do not beat. Bake in unbaked pie shell for one hour at 350°.
Cool on wire rack 30 minutes.

Lemon Chess Pie

1 9-inch pie shell, unbaked
4 eggs
1 1/2 cups granulated sugar
1/2 cup melted butter
1 tablespoon plus 2 teaspoons cornmeal
3 tablespoons fresh lemon juice
1 tablespoon finely grated lemon peel
pinch salt

Beat eggs well,add sugar, butter, and cornmeal, beating well after each addition.

Stir in lemon juice, grated lemon peel, and salt.

Pour into unbaked pie shell and bake in preheated 325° oven until set, about 30 to 35 minutes, or until a knife inserted near center comes out clean.

Cool on wire rack about 30 minutes

Antie Louisa's Old Fashioned Chess Pie


2 cups sugar
2 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.

Cajunking's Chocolate Chess Pie
1 stick of butter
1 cup sugar
4 ounces Chocolate chips, melted (DO NOT USE CHEAP CHOCOLATE)
4 beaten eggs
1 teaspoon vanilla
1 1/2 tablespoons yellow cornmeal
1 unbaked 9 inch pie shell


Preheat the oven to 325 degrees F.
In a saucepan, melt the butter.
In a mixing bowl, whisk the melted butter and sugar together.
Add the melted chocolate and whisk until smooth.
Add the eggs, vanilla and cornmeal.
Whisk until smooth.
Pour into the pie shell.
Bake for 1 hour.
Remove from the oven and allow to rest for 30 minutes before slicing.


 
#1
    shortchef

    • Total Posts: 624
    • Joined: 1/28/2004
    • Location: Nokomis, FL
    RE: Chess Pie (s) that I love Fri, 10/13/06 8:35 AM (permalink)
    My grandmother's chess pie:
    3 eggs, slightly beaten
    1 1/2 cups sugar
    1/3 cup butter, melted and cooled
    1 tablespoon vinegar
    1 teaspoon vanilla
    Mix just until ingredients are blended. Pour into unbaked 8-inch pie shell, bake at 375 degrees until top is brown and crisp.
    I also add a cup of coarsely chopped pecans to make a delicious pecan pie. This is the easiest chess pie and I think it may be the original one. My grandmother lived in Bristol, TN.
     
    #2
      tiki

      • Total Posts: 4135
      • Joined: 7/7/2003
      • Location: Rentiesville, OK
      RE: Chess Pie (s) that I love Fri, 10/13/06 7:31 PM (permalink)
      These are great!!! My wife just recently discovered Chess Pie and LOVES IT!---thanks---im saving all of these!
       
      #3
        CajunKing

        • Total Posts: 6317
        • Joined: 7/6/2006
        • Location: Live at Saint Clair
        • Roadfood Insider
        RE: Chess Pie (s) that I love Sun, 10/15/06 12:14 AM (permalink)
        quote:
        Originally posted by tiki

        These are great!!! My wife just recently discovered Chess Pie and LOVES IT!---thanks---im saving all of these!


        I saw a way earlier post that you were looking for chess pie recipes and I love making chess pie, so I thought I would share.

        If she likes chocolate, try my (cajunking's) chocolate, made with a reallllllly good chocolate. I have bought some http://www.hawaiianchocolate.com/

        and made it (hawaiian chocolate the only chocolate grown and produced in the US)

        hope she enjoys

        I know I enjoyed your chili recipe
         
        #4
          SassyGritsAL

          • Total Posts: 1089
          • Joined: 10/27/2005
          • Location: Huntsville, AL
          RE: Chess Pie (s) that I love Mon, 10/16/06 10:32 AM (permalink)
          I too am a fan of Chess Pies. I always make two for Thnaksgiving and 2 for Christmas, and they are the first to go. Thanks for the recipes.
           
          #5
            CajunKing

            • Total Posts: 6317
            • Joined: 7/6/2006
            • Location: Live at Saint Clair
            • Roadfood Insider
            RE: Chess Pie (s) that I love Thu, 10/19/06 2:41 PM (permalink)
            From my mom, who is an awesome cook

            CHESS PIE

            2 c. sugar
            1 tbsp. corn meal
            1 tbsp. flour
            1/2 tsp. salt
            4 eggs
            1/4 c. melted butter
            1/4 c. milk
            1 tsp. vanilla

            Mix gently. Do not overbeat eggs. Pour in unbaked pie crust and bake in 350 degree oven for 40-50 minutes or until it doesn't shake. You may have to cut the temperature down to 325 degrees.


            Lemon Chess Pie: Omit vanilla and add 1/4 cup lemon juice.

            Pineapple Chess Pie: Add 1 small can pineapple, drained to above recipe.

             
            #6
              bss717

              • Total Posts: 27
              • Joined: 8/28/2006
              • Location: Knoxville, TN
              RE: Chess Pie (s) that I love Fri, 10/20/06 10:53 AM (permalink)
              Alright cajunking - I made your chocolate chess pie last night....and it was fantastic!

              Thanks for posting, I've never had/heard of chess pie before.
               
              #7
                CajunKing

                • Total Posts: 6317
                • Joined: 7/6/2006
                • Location: Live at Saint Clair
                • Roadfood Insider
                RE: Chess Pie (s) that I love Fri, 10/20/06 1:02 PM (permalink)
                quote:
                Originally posted by bss717

                Alright cajunking - I made your chocolate chess pie last night....and it was fantastic!

                Thanks for posting, I've never had/heard of chess pie before.



                Glad you liked it, That is usually the first dessert to disappear from the Turkey Day dessert table.
                 
                #8
                  waltpiii

                  RE: Chess Pie (s) that I love Sat, 02/24/07 12:57 PM (permalink)
                  What makes a pie to be a "Chess" pie?



                   
                  #9
                    Ashphalt

                    • Total Posts: 1644
                    • Joined: 9/14/2005
                    • Location: Sharon, MA
                    RE: Chess Pie (s) that I love Sat, 02/24/07 1:22 PM (permalink)
                    The name chess pie is an annual discussion at our Easter, where a friend makes lemon chess pie, one of the only recipes she has from her Mississippi grandmother.

                    At one time I'd heard that the name came about from an interchange that went something like "what kind of pie is this?" "It's jess pie!"

                    Does anyone have another explanation?
                     
                    #10
                      cwjudyjr

                      • Total Posts: 126
                      • Joined: 9/23/2006
                      • Location: Centreville, MD
                      RE: Chess Pie (s) that I love Sat, 02/24/07 1:38 PM (permalink)
                      My grandmother has a recipe she calls Lemon Meringue but the meringue is stirred into the pie. In reality I believe it is a Lemon Chess pie. She is from south-central Virginia.

                      Here is a link that gives an explanation and some folklore on Chess Pies.

                      http://whatscookingamerica.net/History/PieHistory/ChessPie.htm

                      Conrad
                       
                      #11
                        CajunKing

                        • Total Posts: 6317
                        • Joined: 7/6/2006
                        • Location: Live at Saint Clair
                        • Roadfood Insider
                        RE: Chess Pie (s) that I love Tue, 02/27/07 6:01 PM (permalink)
                        The three versions of the origin of the "Chess" pie I have heard most often.

                        That during the plantation times, the slaves were the cooks, and that when one of the cooks was asked what the dessert for the evening was the cook said "jess pie" and it went from there.

                        I would believe this version as Antie Louisa would say when someone bragged about her pie being really good, she would always blush and say "ah huney ist jes pie".

                        She was a remarkable lady, the strength of an ox, the heart of a lion, the soul of a lamb.


                        The second version - That it is a simple pie, that was kept in the ice chest. Hence "Chest" pie.

                        The third is from a good Georgian friend of mine, he explained that the corn meal forms its own "crust" and thus creates a "chest" of goodness.


                        The top 2 are my picks!
                         
                        #12
                          Ashphalt

                          • Total Posts: 1644
                          • Joined: 9/14/2005
                          • Location: Sharon, MA
                          RE: Chess Pie (s) that I love Tue, 02/27/07 6:25 PM (permalink)
                          quote:
                          Originally posted by cwjudyjr

                          My grandmother has a recipe she calls Lemon Meringue but the meringue is stirred into the pie. In reality I believe it is a Lemon Chess pie. She is from south-central Virginia.

                          Conrad


                          Thanks, all, for the info. I'll relay it to my lemon chess pie making friend here in Boston.

                          My Mom (a staunch Yankee, but with some Southern exposure) made Lemon Meringue but also made a variety (lemon, orange, lime or mixed) of citrus "Chiffon" pies where, I believe, the meringue was folded into the fruit custard. It was fairly light in texture, not as frothy as meringue but not as dense as lemon custard, and not as sweet as chess pies I've had. I recall she'd make them when the humidity was too high for a good meringue (where we lived you could frequently smell the bay in your sheets). It was one of my favorites in warm weather. I've asked her many times for the recipe and she just doesn't remember where she got it or how she did it.

                          Does this sound anything like your Grandmother's pie?
                           
                          #13
                            cwjudyjr

                            • Total Posts: 126
                            • Joined: 9/23/2006
                            • Location: Centreville, MD
                            RE: Chess Pie (s) that I love Tue, 02/27/07 7:08 PM (permalink)
                            Actually, this does sound like it. Thanks!
                            quote:
                            Originally posted by Ashphalt

                            quote:
                            Originally posted by cwjudyjr

                            My grandmother has a recipe she calls Lemon Meringue but the meringue is stirred into the pie. In reality I believe it is a Lemon Chess pie. She is from south-central Virginia.

                            Conrad


                            Thanks, all, for the info. I'll relay it to my lemon chess pie making friend here in Boston.

                            My Mom (a staunch Yankee, but with some Southern exposure) made Lemon Meringue but also made a variety (lemon, orange, lime or mixed) of citrus "Chiffon" pies where, I believe, the meringue was folded into the fruit custard. It was fairly light in texture, not as frothy as meringue but not as dense as lemon custard, and not as sweet as chess pies I've had. I recall she'd make them when the humidity was too high for a good meringue (where we lived you could frequently smell the bay in your sheets). It was one of my favorites in warm weather. I've asked her many times for the recipe and she just doesn't remember where she got it or how she did it.

                            Does this sound anything like your Grandmother's pie?
                             
                            #14
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