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Ingredients
1 ½ cups white sugar
1 stick margarine
3 tablespoons cornmeal
2 tablespoons flour
⅛ teaspoon salt
¼ teaspoon nutmeg
½ teaspoon vanilla
6 egg yolks
1 ½ cups milk
Nutritional analysis per serving (8 servings)
45 grams carbs; 114 milligrams cholesterol; 329 calories; 7 grams monosaturated fat; 4 grams polyunsaturated fat; 4 grams saturated fat; 16 grams fat; 2 grams trans fat; 154 milligrams sodium; 4 grams protein; 40 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Mix first seven ingredients, add egg yolks, mix well. Add milk and stir. Let stand 30 minutes. Pour into unbaked pastry shell and bake at 350 degrees about 40 minutes or until firm.
Private Notes
Comments
Add lemon zest (not juice) for a lemon chess pie like Thelma Lee Oakley's. About 1 T.
Really struggled with this. Admittedly not an experienced pie maker, so no doubt my fault. The amount of filling was correct for my 9-inch pie pan. But the crust was burnt and the filling was not cooked all the way through. And you'd have to have Hermione Granger's time-turner necklace to make this in "1 hour 15 minutes," what with all the dough-chilling at various stages.
So this is not the Chess Pie I remember from childhood, but it is a very good custard pie. My Mama Rose's Chess Pie was more like a pecan pie without the pecans, and I still search for a recipe more along those lines. This is a very good, very simple custard pie -- but not quite what I was looking for.
This recipe is terrible. A chess pie is supposed to be browned on top. No custard will browned after 40 minutes at 350.