Chocolate Chess Pie Recipe (2024)

FAQs

How do you know when a chess pie is done? ›

Towards the end of the baking time, the only way you can tell if it's done is by gently jiggling the pie. It should have a very slight jiggle but be totally set in the center. If you're worried it's not done, just bake another 5-10 minutes.

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.

Another story that points to chess pie's English roots says that English cooks combined spoil-prone ingredients like butter and eggs with sugar to keep them from going bad and used that to create a pie that could be kept unrefrigerated in a chest. “Chest” became “chess,” and the rest is pie history.

What is chocolate chess pie made of? It's just about one of the easiest chocolate pies you can make! The custardy filling is made with eggs, sugar, milk, butter, cornmeal, vanilla, and unsweetened chocolate.

When you move a pie out of the oven too fast, you risk cracking the top. One trick of the trade to keep pies from cracking is to place the pie dish on a cookie tray to bake. That way, when you take it out of the oven once it's finished baking, you don't have to worry about moving it too much.

Chess pie can be stored at room temperature or refrigerated, whichever you prefer. If you love cold pie, this recipe will keep up to 4 days in the refrigerator.

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.

Though it's not always called upon to thicken the filling, cornmeal is frequently what gives a chess pie it's velvety texture and yellow color. Buttermilk pie, meanwhile, always has buttermilk. More acids, like lemon juice or vinegar, are also frequently added to brighten up the recipe even more.

A chocolate pie can not set up if it doesn't have enough cornstarch, egg yolks, or the filling wasn't cooked to 160 degrees. Use this trusted recipe and you won't have any problems!

Once you've noticed the problem, the only solution is to protect the crust and pop the pie back in the oven. If you look in the oven and see that your pecan pie crust has turned a perfect golden brown, you'll instinctively want to take it out -- even if the filling is too jiggly or even soupy.

What is the difference between egg pie and chess pie? ›

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.

And so, supposedly, the name “Chess Pie” was coined. Chess pie and its many Southern variations — including vinegar pie, transparent pie and Tyler pie (a favorite of Edna Lewis's, putatively named for President John Tyler and perfected by the women of Miss Lewis's hometown of Freetown, Va.)

Some nut pies, including some pecan, fall under the category of chess pies. Traditional pecan pie recipes do not include milk or condensed milk in the filling, and are typically regarded as a type of sugar pie similar to British treacle rather than a milk-containing custard (see Pecan pie § Variations).

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

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.

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

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.