Old Fashioned Chess Pie
This pie is a creamy favorite of every generation. Easy to make with eggs and sugar, you'll be surprised at how delicious it is!
Servings: 8 servings
- 1 refrigerated 9 inch pie crust or use your own recipe
- 2 Cups of granulated white sugar
- 2 Tbs all purpose flour
- 4 large eggs
- ½ tsp real vanilla extract
- ½ tsp real almond extract
- 1 stick ½ cup melted sweet cream unsalted butter
Preheat the oven to 400.
Line a 9 inch pie plate with crust and crimp the edges. (Or if using the frozen pie crust that is already in a pie pan - just thaw).
In a large bowl, combine the sugar, flour, eggs, vanilla and almond - mix well using a whisk.
Melt the butter in the microwave in a microwave safe bowl and allow to cool.
If adding the butter while still hot - then temper the egg mix by pouring a small amount of the butter into the egg mix while whisking. Whisk for a minute and then add more. Whisk again and keep repeating until fully incorporated.
Place the pie on the middle rack in the oven at 400 and bake for 10 minutes then lower the heat to 350 and bake for another 30 - 35 minutes.
The pie is done when golden brown on top and when the pie wiggles only a little when you bump it from the side of the pan.
Place the pie on a cooling rack and allow it to completely cool before serving.
- Usually you need to beat eggs before you add them to something like this - but one of the beauties of this pie is that you simply put it all in and mix it up!
- You will want to melt the butter and let it cool before you add it to the mix.
- If the butter is a little warm at all - then you will want to do what is known as “tempering” the egg mix. If you simply pour hot butter into the egg mix - it will scramble your egg mix - eww. Instead add a little drizzle of the hot butter while whisking the egg mix. Keep whisking. Then add a little more while whisking.
- Whisk some more. Then add more - and so on until the hot butter is completely added.
- You will want the butter to be completely melted - not with bits and parts that are not melted because it will make spots in your pie.
- Do not use imitation vanilla or imitation almond extract - use real.
- Don’t cut the pie while it is still warm or it could ooze.
- Don’t forget to cut the temp down or the top of the pie will be overdone and the inside of the pie won’t be fully cooked.
- I can’t think of a single extra tip - this pie is really “easy as pie”.
Calories: 331kcal | Carbohydrates: 62g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 82mg | Sodium: 119mg | Potassium: 51mg | Fiber: 1g | Sugar: 50g | Vitamin A: 119IU | Calcium: 16mg | Iron: 1mg