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Grandmother's Chess Pie Recipe | Southern Dessert Ideas - Paula loves old fashioned desserts, and this classic chess pie recipe with cornmeal, a type of egg custard pie, is no exception!
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0:00
- How many of y'all have had chess pie?
0:03
Well, I remember my mama making 'em and they were so good.
0:07
And if you've never had a chess pie,
0:09
it's kind of like a, kind of like an egg custard,
0:13
but what makes this a chess pie
0:15
is it's got a little bit of cornmeal in it.
0:18
And usually, the cornmeal kind of rises to the top
0:22
and you can see it.
0:27
And you know, there's always a debate going on
0:30
about how'd it get its name, chess, chess pie.
0:34
Well, back in the olden days, people had pie safes
0:41
or a pie chest, and that's where they would keep
0:45
a lot of their pies because you know, many people didn't
0:47
have the pleasure of having refrigerated space like we have.
0:52
So it got it's name, chess pie.
0:58
We gonna keep it in the chest and it's gonna be good.
1:02
So I've got a refrigerated pie crust, y'all,
1:06
and these are a really, really good pie crust.
1:10
Have you ever used them, Teresa?
1:11
- [Teresa] I love 'em.
1:12
- I really, really like these.
1:16
So we just rolling this out a little bit
1:18
to make it a little bit bigger
1:20
and then we'll slip it in my old pie pan.
1:26
I love the old metal pie pans.
1:34
There we go.
1:35
We wanna, the reason we rolled it out some
1:40
and made it bigger is because we wanted enough
1:43
to be able to turn it under
1:47
and make a generous edge just like this.
1:51
So we're taking our excess, we're turning it under.
1:58
Now, an easy way to decorate this pie
2:02
is with the tongs of a fork.
2:05
You know, that's about the quickest, simplest way to do it.
2:15
Another way is with the butt of a knife,
2:22
the butt of your butter knife.
2:26
Just a minute.
2:27
I'll get one and show y'all what I'm talking about.
2:32
See that, by rolling it out some and making it bigger,
2:37
it gave us plenty for our, for our crust on the the sides,
2:42
on the edges.
2:44
Watch, I'll show y'all something.
2:45
What else was I looking for?
2:48
Oh, I need a fork because you wanna make sure
2:52
that you prick with a fork the bottom of this crust
3:00
and that will help prevent air bubbles.
3:04
Have you ever baked a crust and in the center,
3:06
it had a big ol' bubble?
3:08
All right, so another way you can do this
3:11
is using the butt of a knife and going like that.
3:18
Got it? - [Teresa] Oh, that's easy.
3:19
- Yeah, that's easy.
3:21
Okay, now I'm gonna do the sides now.
3:27
Now that I've got 'em pinched out.
3:33
Now, here's something that's so handy.
3:38
I'm gonna put down a piece of wax paper.
3:45
Make sure this stands out in the back a little bit, okay.
3:49
It's got my fingernail prints all in it.
3:53
All right, so we're gonna put our wax paper down.
3:57
And if you don't have these,
3:59
you really need to go get you some
4:01
because it's important that we weight this down
4:07
so we guarantee those bubbles are not gonna come back.
4:11
So you've got two different kinds of weights here
4:15
that I have.
4:17
I kind of like the string.
4:20
These are individual and they are really good.
4:25
They are really, really good,
4:28
so I'll just go ahead and use those
4:30
'cause I think it's gonna get another key.
4:35
And if you don't have beads,
4:38
you can use rice or your dried peas, your dried pinto
4:44
or something like that, 'cause I'm used to,
4:47
before I got my weights, I would keep a bag
4:52
of dried beans in my pantry just to have
4:57
for using 'em as weights in my pie crust.
5:01
All right, so I'm gonna bake this
5:05
on about 350, 400, something like that,
5:09
and I'm gonna bake it for about 10 or 12 minutes.
5:13
And then I'm gonna take the wax paper and the beads out
5:16
because that's, that bottom is not gonna cook as fast
5:20
since you got the beads in it.
5:22
So I'll take it out in that time
5:25
and bake it for a few more minutes.
5:28
So, I'm gonna need a tablespoon of orange zest
5:33
and lemon zest.
5:37
You know, it takes a lot of citrus
5:39
to get up a tablespoon of anything,
5:42
so I'm just gonna use one lemon and let that do it.
5:47
Whatever it yields is what it yields.
5:50
So look, that did pretty good, y'all.
5:55
Not bad, Sinbad.
6:01
All right, so now I'm gonna break up five eggs into ...
6:11
Our zest and that's a lot of zest.
6:13
It's gonna give that pie a nice flavor.
6:23
I can't wait to get our chicken coop.
6:25
I just can't really stand it.
6:28
The yolks are so beautiful from fresh, from fresh eggs.
6:38
All right, so I'm just gonna whisk this together.
6:46
I bet this would be delicious to do your fried chicken in,
6:53
a citrusy fried chicken.
6:54
I'm gonna have to try that one day.
6:56
All right, I'm gonna add a little bit of water.
7:06
And I wanna make sure
7:07
that my zest doesn't get caught up in that ...
7:13
'Cause when you beat zest and you're using one of these,
7:17
a lot of your zest can wind up right here in the beater,
7:21
so you really have to work in getting them out.
7:24
All right, so now I'm gonna ...
7:31
Beat my sugar, my flour.
7:38
Do I need to be telling our friends the amounts?
7:42
- [Teresa] We actually give them a link to the recipe.
7:44
- Okay, cornmeal; I think it could really stand
7:49
a little bit more cornmeal.
7:52
So where is my cornmeal?
8:03
I got some.
8:04
I'm gonna add like another teaspoon to it.
8:08
Teresa, just ... - [Teresa] I've been
8:12
waiting for the thing that you were gonna add
8:14
that's different to the recipe.
8:15
- You know I can't not change the recipe.
8:21
There's a little bit more.
8:22
That wasn't half a teaspoon, there you go.
8:25
That was a yellow cornmeal that I had
8:27
and the one I'm adding to it is a white cornmeal,
8:30
so you probably won't be able to see it.
8:34
Okay, so I'm just gonna make sure that ...
8:39
Using the whisk on it kind of,
8:42
is almost like sifting it, you know?
8:48
All right, so I think I am gonna use a mixer on this part,
8:53
but then I'll, uh-oh.
8:56
But then, I'm not gonna use the mixer on the, my herbs.
9:02
My zest. (mixer whirs)
9:07
I'm gonna go ahead and add a nice hearty teaspoon full
9:12
of vanilla to our eggs.
9:15
And when I have this beating together,
9:18
then we're gonna add the eggs and water
9:20
and the vanilla flavoring, and the orange and lemon zest.
9:24
(buzzer buzzes)
9:25
Uh-oh, y'all excuse me, hold on.
9:27
That's our pie crust.
9:29
All right, so this looks, this looks really good.
9:34
You know, sometimes if you don't have beads
9:36
that weight the sides down, it'll ...
9:43
So you can see where it's still raw right there
9:45
in the middle where the beads kept it down,
9:49
so we're sticking that back in there
9:52
for a couple more minutes.
9:55
And don't forget to let your beads cool
9:57
before you start touching 'em 'cause they will burn you.
10:01
They are hot.
10:03
Okay, y'all, I got most of it,
10:05
I've got it beat up pretty good.
10:07
Now I'm gonna add our eggs that have the orange zest,
10:12
the lemon zest, and the little bit of water,
10:15
and vanilla flavoring in it.
10:20
And I'm gonna get every speck of that zest.
10:25
So it, like I said, if you like egg custard pie,
10:28
I think you'll love this and it's just got that little bit
10:32
of hint of citrus in it, which to me, makes it so good.
10:37
This is a lot of filling.
10:42
That's a lot of filling.
10:43
I could make another itty bitty pie from it.
10:46
I hate to overfill it, but I hate not to,
10:49
y'all know I don't like throwing nothing away.
10:52
So I put it on this cookie sheet, just ...
10:55
My cookie sheet's not hot.
10:57
What's wrong with me, y'all?
11:03
Just in case my, my pan is for insurance
11:11
in case it cooks over.
11:16
Okay, so Teresa, I think ...
11:19
Sorry, I got my back to you.
11:24
I'll put it on for about 35 or 40 minutes
11:28
and take a look at it, but I think it's probably
11:31
gonna wind up having to cook for about 45 minutes, y'all.
11:36
Then we've gotta let it cool.
11:38
All right, we're ready to check that chess pie.
11:43
I'm just, I think since it's got the lemon
11:47
and the orange zest, you know, I'll just twist
11:51
a little piece of lemon on it.
11:54
And I, I did, I didn't know that we had a sifter
11:59
until Eddie came in here and showed it to me
12:02
for powdered sugar.
12:06
So I had started making my own sifter.
12:10
- [Teresa] And what do we call you?
12:12
- MacGyver. (Paula laughs)
12:15
I'm from the School of Make Do, honey.
12:16
When you start out and don't have a lot of stuff,
12:21
you make your own.
12:22
So I just took my ice pick and made holes in this.
12:26
I found these beautiful jars.
12:29
I just love them and I've never seen them before.
12:32
Anyway, I like that.
12:35
All right, so here's my knife and,
12:40
I should've been more careful with my crust
12:44
and had it up higher, but I didn't.
12:50
- [Teresa] It looks yummy.
12:51
- It's not gonna affect the taste at all
12:55
and this is a metal pie pan.
12:57
You know, I was showing y'all earlier.
13:01
And I love the metal 'cause it makes it look old.
13:09
Just wanna make sure I cut through it good.
13:12
Oh, it works, Terese.
13:14
- [Teresa] I like it.
13:16
- [Paula] I do, too.
13:16
- [Teresa] You did good on MacGyvering.
13:18
- This is pretty.
13:20
All right, but I forgot to get me a fork to taste this with.
13:29
So now, if this was a disposable ...
13:38
Pie shell, I would take my scissors and cut it,
13:44
but since this is metal, I can't do that.
13:55
- [Teresa] Look how pretty.
13:59
- [Paula] Look, it came out perfect, Teresa.
14:03
- [Teresa] You cooked it perfectly.
14:03
- [Paula] Don't you love it when a good plan comes together?
14:11
You know what?
14:12
I think that's a big ol' lemon for, so beautiful.
14:22
You know, for it to be such a simple, simple dessert,
14:30
there's no reason why it can't be pretty too.
14:33
You can put whipped cream on it.
14:35
- [Teresa] You can put ice cream.
14:37
- A dollop of whipped cream would be wonderful on this.
14:43
Isn't that pretty?
14:46
I can't wait to see how pretty it is on my lips.
14:51
Look at that.
14:54
Chess pie, it's been around for a couple
14:58
of hundred years, y'all.
14:59
Especially in the south,
15:03
because the south was a poor part
15:06
of our country as we were starting out,
15:09
and the women had to make do with what they had,
15:15
and they had this.
15:21
It's so good.
15:25
I remember my mother making chess pies.
15:29
It's out of this world,
15:33
but I was thinking that when she put the, the filling,
15:42
I was thinking that she sprinkled the cornmeal on top,
15:45
because I remember the cornmeal really, you know,
15:49
standing up, standing out.
15:54
Good, I hope y'all love it.
15:58
Please try it.
15:58
It's just nothing to make,
16:02
but ever so much when you put it in your mouth.
16:15
I'm fixing to put, picking this up
16:16
and eat it like it should be eaten.
16:19
(Paula laughs)
16:23
I tell you, those refrigerated crusts are so good, Teresa.
16:27
- [Teresa] I agree. - Bye, y'all.
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