Moms Chess Pie Recipes

Steps:

• 1. Preheat oven to 425 degrees F.
• 2. Melt butter and let cool.
• 3. Heat Carnation Evaporated Milk to Lukewarm
• 4. Mix dry ingredients in bowl.
• 5. Mix in eggs, 1 egg at a time.
• 6. Mix in vanilla and lemon juice.
• 7. Mix in melted butter and lukewarm carnation milk. (make sure the butter and milk are NOT HOT)
• 8. Pour batter into a 9 inch unbaked pie shell. Bake at 425 F for 10 minutes.
• 9. Reduce oven temperature to 350 F and continue baking for 30 minutes.
• 10. Remove pie and let cool. (can be served warm or cold)
• 11. Refrigerate Leftovers (yeh right, like theres gonna be any!!)

Steps:

• 1. Preheat oven to 350.
• 2. Melt butter in microwave.
• 3. Mix cornmeal, sugar and flour.
• 4. Add eggs and butter. Cream thoroughly.
• 5. Mix in vanilla and vinegar. Pour into pie shell and bake for 45 minutes.

Steps:

• For the pie: Preheat the oven to 350 degrees F. Place the blind-baked pie shell on a rimmed sheet pan.
• In a large bowl, whisk together the granulated sugar and eggs until combined. Add the butter, milk, flour, cornmeal, vinegar, vanilla and salt. Whisk until well blended.
• Pour the filling into the prepared pie shell and bake until the center of the custard is just set and the edges are slightly puffy, 45 to 50 minutes. Let cool completely
• For the whipped cream: Beat the cream with the confectioners' sugar and vanilla until soft peaks form. Chill until ready to serve.
• Slice the pie and serve with a dollop of whipped cream.

Steps:

• In large bowl add eggs (slightly beaten).
• Stir in sugar.
• Stir in melted butter (a little at a time and make sure it is cool or else eggs will cook).
• stir in remaining ingredients.
• Mix until just combined.
• Bake at 350 degrees 25-30 minutes.

Steps:

• Separate one egg. In a small bowl, lightly beat egg white; set aside. In another small bowl, combine egg and egg yolk; set aside., On a lightly floured surface, unroll pastry; cut in half. Roll out one half of pastry into an 8-in. circle. Transfer to a 7-in. pie plate; trim pastry even with edge. Brush with egg white; sprinkle with 1/2 teaspoon cinnamon., In a large bowl, combine the cheeses, confectioners' sugar, cornstarch, vanilla, salt and egg mixture. Pour into prepared pastry., Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry. Brush remaining egg white over pastry; sprinkle with remaining cinnamon., Bake at 350° for 45-50 minutes or until a knife inserted in the center comes out clean. Cool completely on wire rack. Refrigerate leftovers.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks and egg. Add cornmeal and flour until well blended. Beat in milk and vanilla (do not over beat). Pour into the pastry shell. , Bake at 325° for 55-65 minutes or until the filling is almost set. Cool on a wire rack. , For topping, heat 1/2 cup sugar in a small heavy saucepan over low heat without stirring until partially melted, about 5 minutes. Cook and stir with a metal spoon until syrup is completely melted and golden, about 5 minutes. Stir in the milk, butter and remaining sugar (mixture will be lumpy). Cook over medium heat, stirring until a candy thermometer reads 234° (soft-ball stage). Remove from the heat. , Pour into a small bowl without stirring. Cool, without stirring, to 190°. Beat on high speed until mixture turns light brown and creamy and a candy thermometer reads 130°-137°, about 5 minutes. Immediately spread over pie. Store in the refrigerator.