• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

epicuricloud (Tina Verrelli) logo

  • Home
  • About
    • About Me
    • Cooking Contest Experiences
  • Tina’s Recipes
  • QVC Demo Recipes
  • Tasty Travels
  • Subscribe
  • Contact
    • Privacy Policy
  • Cookbook
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

Chess Pies – BIG & small

November 19, 2013 by Tina Verrelli 10 Comments
Modified November 24, 2020 at 5:54 pm

Thanks for Sharing!

58 shares
  • Share
  • Tweet
Jump to Recipe Print Recipe

I tear recipes out of my magazines and file them away to try someday.  Sometimes a recipe sticks in your head, even if you filed it years ago and haven’t looked at it since.  I haven’t made a pie in ages and I thought with Thanksgiving approaching, it would be a great time to test out a new pie recipe.  My mind went to a photo that was etched in my brain…a gooey tart with a crackly crust…I dug through my file and found it!  Mmm…I know why I was attracted to this recipe in the first place, brown sugar + butter!  With this duo, you just can’t go wrong!

 Chess Tart from Martha Stewart Living

Chess Tart from Martha Stewart Living

The chess pie originated in the south and is a sweet custard pie that tastes, to me, like caramelized butter & sugar.  As it bakes, it forms a thin crust on top that is simply irresistible.  There are plenty of recipes out there in cookbooks and online.  I eventually settled on four that looked interesting and I chose what I liked about each one.  The original magazine clipping I had saved was from Martha Stewart Living.  This recipe called for brown sugar which the others had not.  I love the extra molasses flavor you get from brown sugar, so that was a must.  A recipe from Deep South Dish uses buttermilk, which I thought would help to balance the sweetness.  All of the recipes call for cornmeal.  I chose to follow a Serious Eats recipe and go with their 2 tablespoons of cornmeal.  Most chess pie recipes call for vinegar like the one I found on allrecipes.com.  I decided to try 1 tablespoon like that recipe stated.

I had beginners luck with this first chess pie and it turned out beautifully!  I decided to get a little creative and try two more versions that were swirling around in my head.  One was a maple chess pie and the other was a maple pumpkin chess pie.  After hours of baking and tweaking on Sunday, I decided, with disappointment, that the two variations just didn’t stand up to the first.  The maple version turned out too pale and hardly had any maple flavor. The pumpkin version tasted good, but was missing the yummy crust on top that a chess pie should have.  So this morning I jumped back in and tested some mini-chess pies using my first recipe for the filling and they turned out so cute!  So big or small, I hope you’ll love these chess pies as much as we have!

Chess Pies: Blind Bake the Crust

I chose to use refrigerated crust to save some time.  Feel free to use your favorite homemade recipe if you prefer. Blind baking in this recipe helps to keep the crust from ending up soggy in the end.

If you’d like to make your own crust – I have easy recipes for both a single and double crust!

  • Tina’s Single Pie Crust Recipe
  • Tina’s Double Crust Pie Recipe

And a “How to Make a Pie Crust in your stand mixer VIDEO!

Big Pie:  Line your pie plate (9-inch) with dough.  Fold and crimp the edges.  Freeze for 30 minutes.  Line with parchment or foil and fill with pie weights or dried beans.  I used lentils.  The parchment and the weights or beans help to prevent the crust from sliding down into the bottom of the pie plate.  Bake at 450 on a low rack in your oven for 10-12 minutes or until lightly browned.  Remove to cooling rack and cool completely.

Mini-Pies: Grease your mini-muffin tin.  Cut rounds of dough with 2 1/2 inch round biscuit cutter.  Press into cups of pan.  Prick the bottom with a fork (dock the crust.)  Freeze for 30 minutes.  Bake at 450 on a low rack in your oven for about 7-9 minutes.

Chess Pies: The Filling

This is a really simple pie filling.  Just whisk your eggs.  Whisk in your sugar.  Mix in your wet ingredients and then your dry.  Pour into your prepared mini-pie shells or large pie shell.  I had a little filling left when I made the minis.  I poured it into a small buttered baking dish and made a little crustless tart – mmm!

 A little dollop of whipped cream?  Don't mind if I do! A little dollop of whipped cream?  Don’t mind if I do!

THANK YOU FOR SPENDING SOME TIME IN THE CLOUD WITH ME!  I HOPE YOU ENJOY THE RECIPES AND HAVE A WONDERFUL THANKSGIVING!  TINA ( :

Chess Pie - BIG & small

The chess pie originated in the south and is a sweet custard pie that tastes, to me, like caramelized butter & sugar.  As it bakes, it forms a thin crust on top that is simply irresistible.
Tina Verrelli - epicuricloud.com
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: custard pie, Pie
Servings: 8 for 9" pie or 36 mini-pies

Ingredients

  • 1 package refrigerated pie crust - OR - Homemade Pie Crust (1 crust for single pie/2 crusts for minis)
  • 3 eggs + 1 yolk
  • 1 cup sugar
  • 1/2 cup dark brown sugar
  • 1/2 cup buttermilk
  • 1 stick (1/2 cup) butter melted and cooled
  • 1 teaspoon vanilla
  • 1 tablespoon white vinegar
  • 2 tablespoons finely ground cornmeal
  • 1 tablespoon flour
  • 1/4 teaspoon salt

Instructions 

Blind Bake Crust For Single 9-inch Pie:

  • Fit crust into pie plate, fold under excess crust and crimp.
  • Freeze for 30 minutes. Preheat oven to 450 degrees. Arrange oven rack to lower position.
  • Line pie crust with parchment or foil and fill with pie weights or dried beans.
  • Bake for 10-12 minutes or until golden brown.
  • Remove from oven, lift out pie weights/beans by holding corners of parchment or foil.
  • Allow to cool completely.

Blind Bake Crusts For Mini-pies, makes approx. 36

  • Grease mini-muffin tins.
  • Cut 2 1/2 inch rounds from pie crust with round biscuit cutter. Fit into muffin cups.
  • Reroll dough scraps and cut more.
  • Use a fork to prick the bottom of each crust about 3 times.
  • Freeze for 30 minutes. Preheat oven to 450 degrees. Arrange oven rack to lower position.
  • Bake for 7-9 minutes or until golden brown on edges.
  • Remove from oven and allow to cool completely in pan.

Prepare Filling and Bake:

  • Set oven to 325 degrees. Arrange oven rack to middle position.
  • Whisk eggs and yolk. Whisk in sugars.
  • Mix in buttermilk, butter, vanilla and vinegar. Whisk in corn meal, flour and salt.
  • Pour into prepared pie crusts.
  • Bake 9-inch pie: 40-45 minutes or until the top is bubbly and golden brown around the edges.
  • Bake Mini-Pies: 12-15 minutes or until the top is bubbly and golden brown around the edges.
  • Allow to cool completely.
  • Serve with whipped cream if desired.

Notes

Note: You may have a little filling left over from the mini-pies.  You can bake in a buttered ramekin for an extra treat!
 

Nutrition (approx. data estimated via online nutritional calculator.)

Calories: 449kcal (22%) | Carbohydrates: 69g (23%) | Protein: 6g (12%) | Fat: 17g (26%) | Saturated Fat: 5g (31%) | Cholesterol: 63mg (21%) | Sodium: 342mg (15%) | Potassium: 123mg (4%) | Fiber: 2g (8%) | Sugar: 39g (43%) | Vitamin A: 114IU (2%) | Calcium: 48mg (5%) | Iron: 2mg (11%)
Tried this recipe?Share it! Tag @epicuricloud - Please Leave A Comment & Rating Below! TY!

Filed Under: Dessert, Holiday Recipes, Pastry, Pie, Thanksgiving Tagged With: Chess Pie, Mini Chess Pies, Thanksgiving pies

Reader Interactions

Comments

  1. Karen

    October 24, 2017 at 3:56 pm

    Oh, exited to make this! Is there a way to incoroprate pumpkin for the holidays?

    Reply
    • Christina Verrelli

      October 25, 2017 at 12:04 pm

      Hi Karen!
      Thanks for stopping by!
      I just reread my notes – looks like I tried adding pumpkin. I noted it had a great taste, but did not have that crackly crust form on the top.
      Happy Pie Baking!
      Tina ( :

      Reply
  2. Homerenovates

    April 12, 2020 at 6:25 pm

    Dang dude, where do you come up with all these great recipes? I love all your recipes and made most and love them all. Keep them coming!!!!!!!!!!!

    Reply
    • Christina Verrelli

      April 13, 2020 at 12:39 pm

      So happy you are enjoying my recipes!! YAY! Thanks for letting me know!

      Reply
  3. Shelby

    November 19, 2020 at 1:33 am

    Hi! Your recipe looks amazing and I’m looking forward to trying it out this weekend! One question, would it be possible to do these in regular-size muffin tins rather that mini? If so, how long would I bake the crust? Thank you!

    Reply
    • Christina Verrelli

      November 19, 2020 at 8:07 am

      Hi Shelby – Thanks for reaching out! I think they’ll work great in regular muffin tins – probably just a minute or two more for pre-baking the crust.

      Reply

Trackbacks

  1. QVC Demo Recipes: Sunday 11/17/19 All-Day Cook Event! | epicuricloud (Tina Verrelli) says:
    November 16, 2019 at 7:11 pm

    […] Chess Pie […]

    Reply
  2. QVC Demo Recipes: Wednesday 1/1/20 ITKWD PM Edition | epicuricloud (Tina Verrelli) says:
    January 1, 2020 at 6:50 pm

    […] Chess Pie […]

    Reply
  3. QVC Demo Recipes: Sunday 1/19/20 9AM and 9PM ET | epicuricloud (Tina Verrelli) says:
    January 19, 2020 at 5:51 pm

    […] Chess Pie […]

    Reply
  4. QVC Demo Recipes: Wednesday 2/19/20 8AM, 1PM, 8PM | epicuricloud (Tina Verrelli) says:
    February 19, 2020 at 7:17 am

    […] Chess Pie […]

    Reply

Leave a Reply to Homerenovates Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Welcome to epicuricloud!

Hi I'm Tina, Mom-Teacher-Foodie-Recipe Creator

On-Air Guest for KitchenAid on QVC

EPICURI: Foodie, passion for food and drink.
CLOUD: A sharing place.
Love to share my recipes here! Join me!

Read More…

Search

KitchenAid on QVC Calendar:

There are no upcoming events.

View Calendar
Add
  • Add to Timely Calendar
  • Add to Google
  • Add to Outlook
  • Add to Apple Calendar
  • Add to other calendar
  • Export to XML

Dinner & Lunch Recipes:

Shiitake, Ginger & Pork Pot Sticker Soup

Butternut Squash Stuffed Shells

Whiskey Glazed Corned Beef Hash and Eggs

Whiskey Glazed Corned Beef: 2 meals in 1

Roasted Asparagus Soup with Pumpernickel Croutons & Prosciutto Crisps Recipe (+ Vegan Version)

Empanada Party: 4 Fillings + 3 Sauces = YUM!

PB & Fluff Push Pops (Just a Quick Idea)

Warm Farro Salad w/ Grilled Flank Steak

All-Time Favorite Recipes:

Berry Rhubarb Crisp

Oatmeal, Banana and Yogurt “Barkies” (Dog Cookie)

Classic Gingerbread Cut-out Cookies

Pumpkin Spice Crumb Cake

Butter Toffee Crunch Ice Cream

KitchenAid Shave Ice Recipe Ideas & Tips

All-American Macaroni Salad

Make Broccoli Tots in your Food Processor

Pet Treat Recipes:

Homemade Dog Waffles – “Woofles”

Purr-fect Kitty Salmon Treats

Ruff, Ruff Truffles: Pumpkin & Peanut Butter Dog Treats

Peanut Butter and Pumpkin Doggie Biscuits

Meow-ums Kitty Crackers

“gnaw, gnaw” Biscuits: Teeth Tamers for Guinea Pigs and Rabbits

Cockatiel Seed “Tweets”

Peanut Butter and Banana “Barkies” (Dog Cookies)

Recipe & Post Archives

  • July 2022 (1)
  • June 2022 (4)
  • May 2022 (1)
  • April 2022 (4)
  • March 2022 (1)
  • February 2022 (1)
  • January 2022 (3)
  • December 2021 (1)
  • November 2021 (1)
  • October 2021 (3)
  • September 2021 (1)
  • August 2021 (2)
  • July 2021 (3)
  • June 2021 (4)
  • May 2021 (5)
  • April 2021 (3)
  • March 2021 (3)
  • February 2021 (1)
  • January 2021 (2)
  • December 2020 (2)
  • November 2020 (3)
  • October 2020 (2)
  • September 2020 (4)
  • July 2020 (2)
  • June 2020 (6)
  • May 2020 (3)
  • April 2020 (4)
  • March 2020 (6)
  • February 2020 (6)
  • January 2020 (6)
  • December 2019 (4)
  • November 2019 (4)
  • October 2019 (5)
  • September 2019 (8)
  • August 2019 (6)
  • July 2019 (6)
  • June 2019 (5)
  • May 2019 (5)
  • April 2019 (6)
  • March 2019 (4)
  • February 2019 (5)
  • January 2019 (3)
  • September 2014 (1)
  • August 2014 (1)
  • August 2013 (1)

Tina’s Recipe Categories

Appetizer BBQ sides Beef Blender Recipe bread Breakfast Breakfast & Brunch Brunch cake chicken Chopper Recipes Christmas Cocktails / Beverages Condiment Cookies Cooking for A Crowd Dessert Desserts for a Crowd Dinner / Lunch Dressing Easter food adventure Fourth of July Halloween Holiday Recipes Lunch Box Ideas Pasta Pet Treats QVC Demo Links by Date QVC Recipe salad Salads / Sides / Vegetables Sauce Sauces & Condiments School Treats Side Dish Snacks Soup Spring Foods summer foods Thanksgiving Uncategorized Vegetables Vegetarian yeast dough

Footer

 

Subscribe via Email!




Copyright © 2022 epicuricloud (Tina Verrelli)

58 shares
  • Facebook
  • Twitter
  • Pinterest
  • Yummly
  • Email

Homemade Made Easy Cookbook - Order Now! Dismiss