Hey everyone, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, chess pie. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Chess pie is a dessert characteristic of Southern United States cuisine, particularly in Virginia. I would recommend stomping to anyone else who has this same tradition. Also, leaving your pie in the oven while the.
Chess Pie is one of the most well liked of current trending meals on earth. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. Chess Pie is something which I have loved my entire life. They are fine and they look fantastic.
To get started with this recipe, we have to prepare a few components. You can have chess pie using 7 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Chess Pie:
- Make ready 8 tbsp Butter
- Make ready 1 1/4 cup Sugar
- Make ready 3 Eggs
- Get 1 tbsp Vinegar
- Prepare 1 1/2 tbsp Cornmeal
- Make ready 1 tsp Vanilla
- Get 1 Unbaked pie shell
It's a simple custard pie mostly made from eggs, sugar, and Chess pie should be stored in the refrigerator. After taking it out of the oven, let it cool. Classic chess pie (sometimes called sugar pie), and its close cousin buttermilk chess pie are most often thought of as Southern pies, although their origins are deeply rooted in England. See more ideas about Chess pie, Chess pie recipe, Dessert recipes.
Steps to make Chess Pie:
- Cream butter & sugar
- Beat eggs, add to creamed butter
- Add remaining ingredients
- Pour into unbaked pie shell
- Bake 400° for 10 minutes
- Lower heat to 325° and continue baking additional 40 minutes
Chess Pie - classic Southern pie that is simple yet deliciously sweet. Made with pantry staple ingredients, this pie can be made in. Classic Southern Chess Pie (Just like Grandma's). How We Make Buttermilk Pie, Best Old Fashioned Southern Cooks! Chess Pie - classic Southern pie that is simple yet deliciously sweet.
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