Chess pie is a classic Southern custard pie — known ... To ensure a crisp bottom crust, it’s important to par-bake this pie crust before adding the filling. The pie is lined with parchment ...

(The cornmeal is absorbed into the filling during baking and, like magic, it's not detected in the finished pie.) The other component of chess pie is the crust. Southern bakers are passionate ...

Chess Pie is an old-fashioned classic ... Pour into pie shell and bake 10 minutes on 400 and reduce temperature to 325 and ...

was heard as “chess pie.” Position a rack in the lower third of the oven and preheat the oven to 350°F (175°C). Place the parbaked piecrust on a parchment-lined baking sheet. In the bowl of ...

Blind baking is just fancy talk for baking a pie ... it's also very important for custard pies (like pumpkin pie or a chess pie) to keep the crust from getting soggy, puffing up, or shrinking ...

Line the crust with parchment paper or foil and fill with pie weights or dried beans to prevent puffing or slumping. Bake until the edges of the crust are very lightly golden, 16 to 18 minutes.

Those ingredients make up Vaughn Vreeland’s new chocolate chess pie (above), a veritable litany of all the baking stuffs we want when the weather turns cold and the yule log turns warm.

and cinnamon — before baking it into what looks like a gelatinous, deep-red dessert. On camera, the resulting "pie" looks similar texture to Chess Pie, a classic Southern dessert with a simple ...