Recipe

Museum Chess Pie Recipe


Museum Chess Pie Recipe
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

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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
  1. Melt butter.
  2. Beat sugar, corn meal, and eggs.
  3. Stir in milk, vinegar, and vanilla.
  4. Stir in melted butter.
  5. Pour into crust.
  6. Bake at 400 degrees F. for 35 to 40 minutes, or until firm.

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Comments


I love chess pie too.... this is great...Thanks...


Never heard of it, can this double as a dessert and breakfast?


Hell yes!


Dessert, lunch, breakfast,is there a difference? This pie is delicious!!


Thank you so much Gwen!


Oh my, I haven't had this pie in years.. gotta make it soon! Thank you for the Post!


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????


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.


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.


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!!!


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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