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Original St Louis Museum Chess Pie Recipe

Ingredients

How to make it

  • Cream butter and sugar. (I beat butter and slowly add sugar and then beat some more)
  • Add beaten eggs (beat 'til really light and fluffy)
  • Stir in corn meal and vinegar.
  • Pour into unbaked pie crust.
  • ( I prebake my pie crust completely so the crust stays nice and crisp)
  • Bake until knife inserted in center comes out clean.
  • Bake 10 min. at 425.
  • then lower oven to 300 and bake for 1 hour.
  • The top of my pie always gets a crispy crust on it, I think from beating the butter, sugar and eggs together for a while.
  • All in parentheses are my notes from baking this pie so often.
  • Prebaking my crust has never resulted in a burned edge while baking again with the filling, maybe because the lowered temp is only 300.

Reviews & Comments 1

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    " It was excellent "
    cuzpat ate it and said...
    Good!
    Was this review helpful? Yes Flag

The Cook

realmuseumchesspie San Francisco

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