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Variations on Chess Pie



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As mentioned previously, I absolutely LOVE chess pie. Beyond all
reason. Now that we have Craig Claiborne's recipe as a foundation,
let's branch out a bit. Except for the first one (which I love for its
simplicity), our files have no record of the source of these recipes.
Let's just consider them all in the family...


Elizabeth Bagby's Old Fashioned
Chess Pie

James River Plantations Cookbook


1/2 pound [2 sticks] melted butter
3/4 pound [12 ounces] sugar
5 eggs, beaten
3 lemons, juice and grated rind

Mix ingredients together. Bake in small pastry shells, about 2 table-
spoons in each, depending on size of tins.  Bake at 425 degrees F.
for about 13 minutes, or until lightly browned.


Coconut Chess Pie

4 eggs, beaten
1 1/2 cups sugar
1/2 cup (1 stick) butter, melted
1 tablespoon vinegar
1 teaspoon vanilla extract
1/2 teaspoon salt
1 cup flaked coconut
1 unbaked 9-inch pastry shell
Toasted flaked coconut

Combine eggs, sugar. butter, vinegar, vanilla and salt; beat well. Stir in 1
cup coconut; pour into pastry shell. Bake at 325 degrees F. for 45 to 50 minutes or until set. Cool on a wire rack. Garnish with toasted coconut.


Chocolate Chess Pie

1 1/2 cups granulated sugar
3 1/2 tablespoons cocoa
Pinch of salt
1 tablespoon all-purpose flour
1 tablespoon cornmeal
1/2 cup chopped pecans
3 eggs, beaten
1/2 cup milk
1 tablespoon vanilla extract
1 unbaked 9-inch pastry shell
Sifted confectioner's sugar

In a medium bowl combine sugar, cocoa, salt, flour, cornmeal and
pecans; mix well. Combine eggs, milk and vanilla extract; stir into dry ingredients, mix well. Pour into pastry shell; bake at 350 degrees F. for
45 to 50 minutes or until pie is set. Cool on a wire rack. Lightly sift
confectioner's sugar over pie - through a doily, if desired.


Jeff Davis' Favorite Chess Pie

1 1/2 cups sugar
2 eggs, beaten
1/2 cup evaporated milk
1 tablespoon flour
1 teaspoon vanilla extract
1/4 cup [1/2 stick] butter, melted
1/2 cup flaked coconut
1/2 cup coarsely broken pecans
1 unbaked deep-dish (10-inch) pie shell

Beat sugar, eggs, milk, flour, vanilla and butter until well blended.
Stir in coconut and pecans and pour into pie shell. Bake 1 hour at
350 degrees F.

Featured Archive Recipes:
Craig Claiborne's Chess Pie
Fresh Lemon Chess Tart in
Spiced Almond Crust

Lemon Buttermilk Chess Tartlets
New Orleans Coconut Cream Pie

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