| Total: | 1 hr 25 min |
| Prep: | 15 min |
| Inactive: | 30 min |
| Cook: | 40 min |
| Yield: | 8 to 10 servings |
Ingredients
- 8 ounces sweet unsalted butter
- 2 cups sugar
- 7 egg yolks, beaten
- 1 1/2 teaspoons vanilla extract
- 1/2 cup heavy cream
- 2 tablespoons cornmeal
- Pie Crust, recipe follows
- 1 cup flour
- 4 ounces butter
- Pinch salt
- 3 to 6 tablespoons ice water
Instructions
- Preheat oven to 350 degrees F.
- Cream the butter and sugar. Add yolks, vanilla, and cream. Fold in cornmeal. Pour into unbaked pie shell and bake 35 to 40 minutes. Filling should be firm, but not too crisp.
- Put the flour, butter, and salt into the bowl of a food processor. Pulse this mixture until butter resembles small pebbles. Transfer to large bowl and add ice water and mix.
- Turn out dough onto a lightly floured surface. Using the palm of your hand, flatten the dough against the cutting board; mixing the flour, water, and butter. Butter pieces should be visible. Press into plastic wrap and shape into disc. Chill for at least 1/2 hour before rolling out to line a 9-inch pie tin.
- Yield: 8 to 10 servings
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 525 |
| Total Fat | 35 g |
| Saturated Fat | 21 g |
| Carbohydrates | 52 g |
| Dietary Fiber | 0 g |
| Sugar | 40 g |
| Protein | 3 g |
| Cholesterol | 192 mg |
| Sodium | 29 mg |
Reviews
To the person who commented on the 8oz measurement of butter….
One stick of butter is 4oz. Weight is on the package. Easy peazy!
One stick of butter is 4oz. Weight is on the package. Easy peazy!
How am I going t o measure 8 ounces of butter? If you can’t give amounts in table spoons or cups then don’t waste my time.
I love Chess Pie, but had never made it. I found this recipe and decided to try it. IT CAME OUT PERFECT! I do not understand why all the negative reviews since I made 3 pies from this site, and it was the Chess Pie that got eaten first! It was extremely easy to make and less time consuming than the others to make. I HIGHLY recommend using this recipe! The only thing I did differently than the recipe was use a roll out pie crust you buy at the grocery store. It set perfectly, nice and firm, wonderful texture, and was the most delicious pie I have had in a very long time (all 3 pies were wonderful!) Thank you Food Network for providing such awesome recipes! It came in handy for someone like me, who, for the first time in my life, prepared our entire Thanksgiving dinner ALL BY MYSELF! LOVE THIS PIE! Don’t pay attention to all the Negative Nancys out there! lol
Do not waste time on making this pie, it does not set.
I followed this recipe exactly and when I checked it at 40 minutes it was like soup. The top was a beautiful golden brown and the middle was completely liquid. I am so disappointed…I had company over and I had to just throw it away. What a waste of all those ingredients!
The pie would not get firm. It seems like to much butter. I would like some one else’s opinion on what I could have done wrong. The liquid pie taste good just have to eat with a spoon. Followed diections to the letter
I did not read the other reviews about this recipe until after I had made the pie. I did not have any trouble with this recipe or making the pie. The one thing that you have to remember about these kinds (i.e. custard like of pies is that they firm up during the cooling process (i.e. the pie will be runny when you take it out of the oven and that they have to be removed from the oven once they have a brown crisp outer top. Yes, this recipe makes two shallow (i.e. not a deep pie crust pies. The refreshing thing about this recipe is that it is similar to the recipe that my grandmother used when she taught me how to make a chess pie.
I am an experienced Kitchener Manager/Line Cook for 15 years and I could not make this work. In no way shape or form do I recommend it. It burnt but never set. Horrible.
I consider myself a pretty descent cook/baker, but I did not have good results with this recipe. Since it was my 1st time making a chess pie, I thought this recipe seemed pretty easy. However, the servings are misleading, so I assumed I needed to double the recipe to get 2 pies. I wasted 14 eggs, a pound of butter & 4 cups of sugar. I guess it all a matter of trial & error 🙂 I may try it again or perhaps just use another recipe
3 eggs, 1.5 cups of sugar, 3/4 stick melted butter, tsp. vanilla, 1/2 cup buttermilk, 1 Tbsp flour and cornmeal, 2 regular pie crusts (store bought). Mix all ingredients together pour evenly into pie crusts. Then bake @ 350 degrees for 50 mins. Top will be light brown and will seem runny. Refrigerate until pie becomes firm.