|
Here are a few versions of Chess Pie with corn meal.
CHESS PIE
------------------------------------------------------------------------
2 3/4 c. sugar
1 stick butter
5 whole eggs
3 Tbsp. cream
3 Tbsp. corn meal
1/2 tsp. salt
juice of 1 lemon
1 tsp. vanilla
nutmeg
Cream together until fluffy sugar and softened butter.
Add 1 at a time, the eggs, beating after each. Add cream, corn
meal, salt, lemon juice, vanilla and a sprinkle of nutmeg.
Pour into unbaked 10-inch pie crust and place in preheated 425 degrees
oven for 10 minutes. After set, reduce heat to 325 degrees and bake
for 40 to 50 minutes.
This chess pie has won First Place at County Fair
CHESS PIE
------------------------------------------------------------------------
1/2 c. butter or margarine
1 c. sugar
1 Tbsp. corn meal
1 Tbsp. flour
1 tsp. vanilla
3/4 c. sugar
5 egg yolks
3/4 c. milk
Cream together until light and fluffy butter or marga-
rine and 1 cup sugar. Add, mixing well corn meal, flour and
vanilla. Beat together and add, mixing thoroughly 3/4 cup
sugar and egg yolks. Add gradually milk. Pour into unbaked
9-inch pastry shell. Bake in 425 degrees gas oven 10 minutes. Reduce
temperature to 350 degrees and continue baking 25 to 30 minutes or
until knife inserted near center comes out clean.
Variation:
Lemon Chess Pie: Follow recipe for Chess pie adding 1
tablespoon lemon juice and 1 teaspoon grated lemon peel with
milk.
SUNSHINE CHESS PIE
Crust:
------------------------------------------------------------------------
1/2 c. enriched cornmeal
3/4 c. all-purpose flour
1/2 tsp. salt
1/3 c. shortening
3 to 4 Tbsp. cold water
Filling:
4 eggs
1 1/4 c. sugar
1/8 tsp. salt
2 Tbsp. all-purpose flour
2 tsp. grated lemon peel
2 Tbsp. lemon juice
1 1/2 tsp. vanilla
1/2 c. butter, melted
Heat oven to 425 degrees. For crust: Sift together cornmeal,
flour and salt, cut in shortening until mixture resembles
coarse crumbs. Add water, stirring lightly until dampened.
Form into a ball. Roll out on lightly floured board to form 13
inch circle.
For filling: Beat eggs until thick and lemon colored.
Add sugar, salt and flour, add lemon peel, lemon juice and
vanilla. Beat until well blended. Beat in butter. Pour into
prepared crust. Bake in preheated 425 degrees oven 10 minutes. Lower
temperature to 350 degrees and bake an additional 40 to 45 minutes.
Cool.
|
