Recipe

Museum Chess Pie Recipe

	Canzi / All my dishes 2 years, 5 months ago I love Chess Pie. I have found many variations. This is my favorite, and comes from the cookbook: Friends of the St. Louis Symphony's cookbook, The New St. Louis Symphony of Cooking Prep:10m Cook:40m Servings:6	Canzi
	easy yummy southern

Does this look good? Yeah! / Nope

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Ingredients

1 unbaked 9-inch pastry crust

3 eggs

1/2 cup butter, melted

5 tablespoons milk

1 1/2 cups sugar

1 teaspoon vinegar

1 tablespoon corn meal

1 teaspoon vanilla

Directions

Melt butter.

Beat sugar, corn meal, and eggs.

Stir in milk, vinegar, and vanilla.

Stir in melted butter.

Pour into crust.

Bake at 400 degrees F. for 35 to 40 minutes, or until firm.

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Comments

zena824 2 years, 5 months ago said:
I love chess pie too.... this is great...Thanks...

bulloney 2 years, 5 months ago said:
Never heard of it, can this double as a dessert and breakfast?

canzi 2 years, 5 months ago said:
Hell yes!

gwencampbell 2 years, 4 months ago said:
Dessert, lunch, breakfast,is there a difference? This pie is delicious!!

canzi 2 years, 4 months ago said:
Thank you so much Gwen!

shirleyoma 2 years, 3 months ago said:
Oh my, I haven't had this pie in years.. gotta make it soon! Thank you for the Post!

brandimarter 1 year, 8 months ago said:
Ok - I'm usually very good at baking anything but I seem to be having all kinds of trouble with chess pie!!! Every recipe I've tried will not set! I'm so frustrated - any ideas????

canzi 1 year, 8 months ago said:
The same thing happens to me. It is annoying. One trick, I've tried is after it's done baking is to just turn off the oven and leave it in there.

brandimarter 1 year, 8 months ago said:
Thanks!! I made another one last night and just cooked it to death but it actually tasted really good and the top wasn't too brown.

realmuseumchesspie 1 year, 3 months ago said:
I have the original St. Louis Museum chess pie recipe, that I got from the restaurant in the museum, on it's original 3x5 card...3 eggs, 1 1/2 c. sugar, 1/1/2 tsp. corn meal, 1 stick butter, 1/1/2 tsp vinegar.
Here's the secret, DON'T MELT THE BUTTER!
Cream butter and sugar, add beaten eggs stir in corn meal and vinegar pour in unbaked pie crust. Bake 10 min. at 425 then lower to 300 and bake for 1 hr. until knife inserted in center comes out clean.
There ya go...copied right from the original card that I've had for probably 40 years or so.
Good luck!!!

realmuseumchesspie 1 year, 3 months ago said:
Me again...just noticed the difference in oven temp and the length of time baking the pie in the New St. Louis Symphony of Cooking book and the original recipe I gave you above...bet the cooking time and temp variation matters too....big difference in the 2 recipes

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