Pumpkin Chess Pie Recipes

Steps:

• For the pie: Preheat the oven to 350 degrees F. Place the blind-baked pie shell on a rimmed sheet pan.
• In a large bowl, whisk together the granulated sugar and eggs until combined. Add the butter, milk, flour, cornmeal, vinegar, vanilla and salt. Whisk until well blended.
• Pour the filling into the prepared pie shell and bake until the center of the custard is just set and the edges are slightly puffy, 45 to 50 minutes. Let cool completely
• For the whipped cream: Beat the cream with the confectioners' sugar and vanilla until soft peaks form. Chill until ready to serve.
• Slice the pie and serve with a dollop of whipped cream.

Steps:

• 1. Preheat oven to 350°F. In large mixing bowl, combine eggs, sugar, cream, butter, flour, pumpkin, and vanilla. Mix until well blended and smooth; electric mixer is best. Pour into the prepared pie crusts.
• 2. Bake about 45-50 minutes, until filling is firm. Serve topped with whipped cream if desired.

Steps:

• Heat oven to 350 degrees.
• Defrost pie crust or make your own and put into a 10" pan preferably. If using a 9" pan you will have some leftover filling.
• Beat pumpkin, sugar and butter in a large bowl at medium speed until smooth, about 5 minutes
• Add eggs one at a time, beating after each addition.
• Add remaining ingredients and beat until everything is well blended. Pour into pie shell.
• Bake for 1 hour 10 min., or until center is almost set.
• Cool completely before chilling or eating! Enjoy!