Pumpkin Chess Pie
- Prepare and roll out Single Crust Pie Shell pastry. Line a 9-inch pie plate with pastry. Trim overhang to an even 1 inch all the way around. (Reserve pastry scraps for topper, if desired.) Tuck the crust under and flute the edges. Do not prick pastry. Line pastry with a double thickness of foil; add pie weights, if you like. Bake in a 400 degree F oven for 15 minutes to partially bake pastry shell. Remove foil and pie weights. Reduce oven temperature to 350 degrees F.
- In a medium mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and cornmeal. Beat until combined, scraping the sides of the bowl occasionally. Add pumpkin, half-and-half, eggs, vanilla, salt, cinnamon, nutmeg, ginger, and cloves. Beat just until combined.
- Place the pastry-lined pie plate on the oven rack. Carefully pour the pumpkin mixture into the pastry shell. To prevent overbrowning, cover the edge of the pie with foil.
- Bake in a 350 degree F oven for 25 minutes. Remove foil. Bake for 20 to 25 minutes more or until a knife inserted near the center comes out clean. Cool on a wire rack. Cover and store in the refrigerator within 2 hours. Top with Crispy Pastry Strips, if desired. Makes 8 servings.
Pastry for Single-Crust Pie
- Stir together flour and salt in a mixing bowl. Cut in shortening until pieces are the size of small peas. Sprinkle water, 1 tablespoon at a time, over mixture, gently tossing with a fork between additions and pushing mixture to side of bowl. (Add only enough water to moisten all of the mixture.) Form dough into a ball. Roll dough on a lightly floured surface to form a 12-inch-diameter circle. Wrap pastry around rolling pin. Unroll onto a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. To build up the edge of the pastry, trim it to 1/2-inch beyond edge of pie plate; fold under. Flute edge as desired. Do not prick pastry.
Crispy Pastry Strips
- Roll pastry scraps to 1/4-to 1/8-inch thickness. Cut into thin strips and place on a foil-lined baking sheet. Sprinkle with granulated sugar. Bake in a 450 degree F oven about 7 minutes or until lightly golden.
Nutrition Facts (Pumpkin Chess Pie)
- Per serving:
- 507 kcal ,
- 25 g fat
- (13 g sat. fat ,
- 2 g polyunsaturated fat ,
- 8 g monounsaturated fat ),
- 118 mg chol. ,
- 516 mg sodium ,
- 65 g carb. ,
- 2 g fiber ,
- 35 g sugar ,
- 6 g pro.
Leslie OBrien 1650 Days Ago
I have to wonder if this pie was tested before it was posted because I won't be making it again. Here were the issues. WOW, way way too much sugar and I live with sweet tooth's. One cup is probably sufficient. The pie didn't come out creamy as expected. I've made other chess pies as well as pumpkin pies and they come out creamy. This did not. In looking at the picture (not sure if pic was before or after baking), it's obvious that the maker of the photographed pie didn't make it creamy either and that is something I expect from a chess pie. Not enough eggs. It didn't have that custardy-type texture/taste you would expect from a chess pie. Last and most importantly, 45 minutes is not enough time. The center didn't set. I would recommend a minimum of 50 minutes, possibly 55. And having just eaten my first piece, it has left me with some harsh heartburn. I will not be making this again even with the appropriate modifications.