Southern Chess Pie
From HoustonBelle 13 years agoIngredients
- 1 prepared pie crust shopping list
- 1 cup sugar shopping list
- 1 cup brown sugar shopping list
- 2 tablespoons cornmeal shopping list
- 1 tablespoon all-purpose flour shopping list
- 1/4 teaspoon salt shopping list
- 1/2 cup butter or margarine, melted shopping list
- 1/4 cup buttermilk shopping list
- 1 tablespoon white vinegar shopping list
- 1/2 teaspoon vanilla extract shopping list
- 4 large eggs, lightly beaten shopping list
- 1 cup coconut (optional) shopping list
How to make it
- Fit piecrust into a 9-inch pieplate according to package directions; fold edges under, and crimp.
- Line pastry with aluminum foil, and fill with pie weights or dried beans.
- Bake at 425° for 4 to 5 minutes. Remove weights and foil; bake 2 more minutes or until golden. Cool.
- Stir together sugar and next 7 ingredients until blended. Add eggs, stirring well. Pour into piecrust.
- Bake at 350° for 50 to 55 minutes, shielding edges with aluminum foil after 10 minutes to prevent excessive browning. Cool completely on a wire rack.
- Coconut Chess Pie: Prepare filling as directed above; stir in 1 cup toasted flaked coconut before pouring into piecrust. Bake as directed above.
People Who Like This Dish 3
- debbie919 Manahawkin, NJ
- Honeybee1 Westlake Village, CA
- oliviaswarden Olmsted Falls, OH
- HoustonBelle Somewhere In, Texas
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