Kentucky Chess Pie Recipes

Steps:

• 1. Pre-heat oven 350 degrees. Mix dry ingredients. Then add eggs, butter, milk and vanilla. Beat until smooth. Pour in shell and cover edges in foil. Bake with edges covered for 25 minutes. Remove foil from edges and bake for an additional 10-15 minutes or until knife comes out clean.

Steps:

• Combine granulated sugar, light brown sugar, and corn meal.
• Beat in eggs one at a time.
• Stir in whipping cream, cider vinegar, vanilla extract, and melted butter.
• Pour into unbaked pie shell.
• Bake on middle rack at 400 F for 10 minutes.
• Lower heat to 325 F and continue baking for 45 minutes more.

Steps:

• 1. To make the crust: In a food processor, pulse the flour, salt, and sugar to mix. Add the butter and pulse until the mixture resembles coarse meal with pea-sized pieces. Sprinkle the ice water on top and pulse until large clumps form. Press the dough into a disk, wrap tightly in plastic wrap, and refrigerate until firm, about 1 hour. 2. On a lightly floured work surface, roll the dough into a 12-inch round. Fit into a 9-inch pie dish. Tuck in the overhang and decoratively crimp the edges. Freeze while heating the oven. 3. Preheat the oven to 350°F. Prick the bottom of the dough all over with a fork. Line with parchment paper and fill with pie weights or dried beans. Bake until the is golden and dry, about 20 minutes. Remove the parchment and pie weights. Return the crust to the oven and continue baking until golden brown, about 5 minutes. Let cool slightly on a wire rack. 4. Meanwhile, make the filling: In a large bowl, whisk the eggs and sugar. Continue whisking while adding the butter, then the bourbon. Stir in the flour until well combined. Stir in the walnuts and chocolate chips. Pour into the warm pie shell. 5. Bake until the filling is set and the top golden, about 30 minutes. Cool in the pan on a wire rack. Serve warm or room temperature.

Steps:

• Cream butter and sugar well.
• Add other ingredients.
• Pour into unbaked crust.
• Bake at 325 degrees for 45 minutes.
• Make meringue of egg whites stiffly beaten, with equal amount of sugar and small amount of nutmeg (equal amounts mean equal measure of sugar and egg whites).
• To keep meringue from weeping, beat whites until foamy, then add sugar slowly.
• Beat stiff.
• Cover filling with meringue.
• Brown in moderate oven.
• Yields one 9" pie.

Steps:

• Beat eggs slightly.
• Add Sugar, cornmeal, vanilla, butter and vinegar.
• Let set for 10 minutes.
• Stir gently and pour into deep dish pie shells.
• Bake at 350 for 45 to 50 minutes until pies are set.
• To keep pie crust from browning too quickly, Cover the edges of the crust with aluminum foil for the first 30 minutes.
• Enjoy.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Press pie crust into a 9-inch pie plate.
• Beat corn syrup, white sugar, and eggs together in a bowl using an electric mixer on low speed until well blended; stir in chocolate chips, pecans, butter, bourbon, and vanilla extract. Pour mixture into the prepared pie crust.
• Bake in the preheated oven until set, 45 to 50 minutes.

Steps:

• Preheat oven to 350°. Unroll crust on a lightly floured surface. Transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond edge of plate; flute edge., In a large bowl, beat eggs for 3 minutes. Gradually add sugar; beat until mixture becomes thick and lemon-colored, 2 minutes. Beat in the lemon juice, butter, cornmeal, flour and salt. , Pour into pastry crust. Bake until a knife inserted in the center comes out clean, 35-40 minutes. Cool on a wire rack for 1 hour. Refrigerate before serving, 3 hours.