Prep 10 mins
Cook 20 mins
This is a really good recipe for chess pie. I found it somewhere on the internet and have been using it for a couple of years. It's great! I am not adding anything to this recipe in response to the 1 star review. This is the exact way I make this every time and it always comes out perfect. Flour/cornstarch would not be good in a chess pie.
- 1 frozen unbaked 9-inch pie crust
- 1⁄2 cup butter, melted
- 1 1⁄2 cups sugar
- 3 large eggs
- 1 teaspoon watkins double-strength vanilla
- 1 pinch salt
- 3⁄4 teaspoon white vinegar
- Prepare unbaked pie shell.
- Mix butter and sugar in saucepan and simmer slowly while stirring for 5 minutes.
- Remove and let cool (stirring).
- Add the eggs, one at a time, and beat well with whisk.
- Add vanilla, salt, and vinegar- mix well.
- Pour mix into pie shell and bake at 400 for 15 minutes.
- Reduce to 350 for 20-30 minutes.
- Shake pie gently- will be done when it quivers slightly in the middle.
Okay - let me say first that I have never heard of chess pie...with that said, this pie is YUMMY! I hope my family eats it all up when they get home, or I'll have to eat the whole thing myself, and that would be just a shame (to my thighs anyway)! ;-)
Mariposa, this pie was so wonderful, and it did set perfectly for me. I used regular strength pure vanilla for this, and cut the sugar down a bit, and baked it in my air-bake convection oven for approx 27 minutes. It came out with a wonderfu light custard-like texture. My DH has almost devoured the whole pie himself LOL!...and is already asking me to make another very soon. Thank you so much for posting, great pie hon!....Kittencal:)
This is the first one star rating I've given. This recipe did not work at all, and I followed it to the letter. It is missing something to make it thicken, which I believe to be flour or even a cornmeal/flour combo. Made it for company and was so embarrassed it didn't turn out and I'm so disappointed. Please revise and resubmit so no one else has "egg" on their face like I did today!