I love desserts- the sweeter, the better! (It’s terrible, I know, I wish I felt the same way about kale or maybe garbanzos, but I just don’t… 😉 This month’s Challenge from Safest Choice® Eggs was to share a favorite holiday dish featuring eggs.
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The challenge was a no-brainer for me, since one of my favorite Holiday desserts is a Chess Pie. I don’t make them very often, but when I do, I want to make sure we have a large crowd to feed since a tiny piece of chess pie goes a long way. (and I don’t want to be the one eating most of the pie!)
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Since we were having so many family members over for Thanksgiving, I decided to go ahead and make two- a Classic Chess Pie and a Toasted Coconut Chess Pie. (and by the way… the toasted coconut was the favorite of the gathering, so if you like coconut, I highly recommend giving it a try.)
Have you ever made a chess pie? It’s really very easy…
Old Fashioned Chess Pie
Ingredients:
- 1 refrigerated pie crusts (or use your favorite pie crust recipe)
- 2 cups sugar
- 2 tablespoons cornmeal
- 1 tablespoon all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup butter or margarine, melted
- 1/4 cup milk
- 1 tablespoon white vinegar
- 1/2 teaspoon vanilla extract
- 4 large Safe Eggs, lightly beaten (they are pasteurized in the shell and eliminate the risk of Salmonella in eggs.)
Directions
- Add pie crust into a 9-inch pie plate and prepare following package instructions- you will need to pre-bake the pie crust.
- Stir together sugar and next 7 ingredients until blended. Add eggs, stirring well. Pour into pie crust.
- Bake at 350° for 50 to 55 minutes, cover the edges of the pie crust with foil after about 10 minutes to prevent the crust from burning. (Just don’t cover the entire pie, because it might stick to the center of the pie and ruin the pretty golden brown crispy top of the pie. Yes, I know this from experience…)
- Cool completely on a wire rack.
For a Toasted Coconut Chess Pie:
- Preheat oven to 400 degrees and and spread 1 cup of coconut evenly out on a cookie sheet. Place the coconut in the oven and keep your eye on it. As it starts to toast to a pretty golden brown, you will want to stir the coconut around 2 or 3 times until most of the coconut is evenly toasted.
- Prepare pie as directed above; stir in 1 cup toasted flaked coconut before pouring into pie crust. Bake as directed above.
Now it’s your turn to chime in… I would love to know what your favorite holiday dish is!
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( I’m a brand ambassador for Davidson’s Safest Choice® and a member of their Darling Dozen. This post is sponsored but all opinions are 100% my own- I love these eggs and used them even before I was lucky enough to partner with them!)
Connie says
Oh my, I haven't had one of these in almost forty years. Now I want one, but would like to give the coconut a try. Looks so good 🙂
Thanks for bringing back this "sweet" memory.
Your blogging sister, Connie 🙂
Kristina Sinclair says
Wow! I have never in my life heard of a Chess Pie but I am gonna make one soon! This looks so good – with and without the coconut. Thanks for sharing (I saw you at Keeping it Simple links..)
Kristina
Kim of Mo Betta says
We love chocolate chess pie! These look great, Chess Pie always reminds me of my Grandma (whom I love and miss dearly!)