Southern Lemon Chess Pie Recipe (2024)

FAQs

What is lemon chess pie made of? ›

One reason could be that you did not cook the filling long enough. The filling needs to be thickened before it is put into the pie crust. Another reason could be that you used too much liquid in the filling. Too much liquid will make the filling runny and soupy.

Unlike a typical custard pie, that wobbly middle will not fully set up when it's cool due to the high sugar content. So bake the pie until it just sets up, and there is no jiggle left in the pie.

Pie Rule is when white makes an opening move and the other player has the option to either take over the white pieces or play the game as usual. It's a way to lessen the advantage of first move by encouraging a weak opening move at the risk of giving that opening move to the opponent.

Whether you use flour, cornmeal, cornstarch, or even chestnut flour, chess pie requires something to thicken all the sugar, eggs, and butter that create its rich, custard-like filling and crispy, sweet top reminiscent of crème brûlée.

Compared to other custard-based pastries, the chess pie holds up relatively well at room temperature. Often, it was stored in something called a "pie chest." The word "chest," some say, eventually became "chess." Southern gentlemen liked to enjoy the dessert after dinner while they played chess.

Cornmeal as a stabilizer in the filling is distinct to chess pie.” Buttermilk is the main factor in differentiating the two pies. Adding an acidic ingredient, like buttermilk or vinegar, to the pie will cut down on the sweetness and change the consistency of the filling.

Cornmeal: Along with flour, cornmeal helps thicken up the chess pie's custard. Flour: For thickness and body in the custard. Salt: A little salt balances the pie's sweetness. Butter: Use unsalted, but if you only have salted, cut back on the salt you add.

Some cooks sprinkle a fine layer of cake crumbs on the hot filling, then top it with the meringue. The crumbs absorb any accumulating moisture, and the meringue clings to the filling. Lemon meringue pie is not one to wait patiently to be eaten. The longer the pie sits, the more moisture is inclined to accumulate.

The watery layer between the meringue and the filling (weeping) is usually caused by undercooking. This is where it is important to put your meringue onto hot filling so it can begin cooking right away.

Can chess pie be left out? ›

Custard pies (including pumpkin and sweet potato) are best eaten within 2 days of purchase if stored on the counter, however they can also be refrigerated for up to a week. Chess and nut pies can last up to a week on the counter. Cream pies must be refrigerated and are best eaten within two days of purchase.

Chess and nut pies (ex. Salted Maple, Hot Cocoa Chess, or Brandy Pecan) are best eaten within 3 days of purchase if stored at room temperature. However, they can also be refrigerated for up to 1 week.

Chess pie and buttermilk pie are similar, both filled with a custard filling and looking a lot alike. However, chess pie is made with cornmeal to thicken the filling, whereas buttermilk pies generally only use all-purpose flour.

The sugar and the flour or cornstarch in the custard will caramelize in the oven, and the result is a pie with a top that's a delicious golden caramel color and slightly crunchy, like a giant crème brûlée. Underneath the crackly top is a custard that tastes like vanilla custard with a whisper of citrusy brightness.

However, chess pie is made with cornmeal to thicken the filling, whereas buttermilk pies generally only use all-purpose flour.

R. Dull. That same year, a chess pie recipe was published in the Fort Worth Women's Club Cookbook. The major difference in a chess pie from other custard pies is most chess pie recipes call for a small amount of cornmeal (or sometimes flour) to be added to the batter.

Chess Pie is a simple baked pie consisting of a homemade pie crust and an egg, sugar, and buttermilk filling. It can be varied by adding flavorings such as lemon, vanilla, or chocolate. The recipe dates back to the 1700s, making it a pretty old American dessert.