Chess Pie Recipe without Cornmeal
Substituting cornmeal in chess pie will certainly alter its taste and texture. This chess pie without cornmeal is easy to make and great to taste.
Ingredients
- 3 tbsp corn flour
- 1 tbsp white flour
- 1/2 cup butter
- 1 1/2 cups sugar
- 3 eggs
- 1 tsp vanilla extract optional
- 1 pie shell
Instructions
- Melt the butter in a saucepan.
- When the butter melts, add the sugar until they homogenize, but see that you don't caramelize the sugar. You should get a thick grainy substance.
- Remove the pan from the stove and let it cool for a bit.
- Beat the eggs until frothy in a separate bowl and add the vanilla extract. Sift the corn and white flour into the eggs and continue mixing.
- Slowly add the butter and sugar mixture into the eggs.
- Mix while all ingredients homogenize.
- Prebake the pie shell for ten minutes at 300 °F (150 °C).
- Let the crust cool for ten minutes, and then add the filling.
- Bake at 350 °F (180 °C) for ten minutes, lower the temperature to 300 °F (150 °C) and continue baking for another 40 minutes.
- Ten minutes before taking it out, check to see if the pie is ready by putting a toothpick or a knife in the middle and the edges of the pie. It is ready if the toothpick/knife comes out clean from the edges and slightly smeared from the middle of the pie.
Notes
The pie is ready for serving when it's cooled off.