Chef Paul Ent / The Pineapple Room at Cheekwood
CHOCOLATE CHESS PIE
1 ½ c sugar
3 ½ T cocoa powder
1 T cornmeal
Pinch salt
3 eggs
1/4 c butter, melted
8 oz evaporated milk
1 t vanilla extract
9-inch pie crust
DIRECTIONS:
Combine sugar, cocoa, cornmeal, and salt. Add eggs, butter, milk and vanilla. Mix thoroughly. Pour into pastry shell, and bake 350 for 45 - 50 minutes. Serve with whip cream or ice cream, garnish with mint sprig and serve.
LEMON CHESS PIE
5 eggs
1-2/3 c sugar
1-1/2 T yellow cornmeal
1-1/2 T all-purpose flour
1/2 t salt
1/3 c butter, melted
2/3 c buttermilk
1/2 c lemon juice
1T lemon zest
1/2 t vanilla
1 9-inch pie crust
DIRECTIONS:
Let ingredients get to room temp, otherwise lemon juice will curdle buttermilk. Combine all ingredients except for cornmeal and flour, mix thoroughly. Sift cornmeal and flour, pour in pie crust and bake in 350 oven for 30-40 minutes. Pie will jiggle a little, put once it rest it will set.
SWEET POTATO CHESS PIE
5 eggs
1-2/3 c sugar
1-1/2 T yellow cornmeal
1-1/2 T all-purpose flour
1/2 t salt
1/3 c butter, melted
2/3 c buttermilk
1/2 c sweet potato puree (canned sweet potatoes are fine)
1 t cinnamon
1/2 t nutmeg
1/4 t allspice
1/2 t vanilla extract
1 9-inch pie crust
DIRECTIONS:
Combine all ingredients, sift the flour and cornmeal in at the end. Pour into pie crust and bake at 350 degree, for about 30 - 40 minutes.
COCONUT PECAN CHESS PIE
3 eggs
1 c sugar
1/4 c buttermilk + 1 T
1 T cornmeal
2 T butter, melted
3/4 c coconut, flakes
1/4 c pecans, chopped
1 9-inch pie crust
DIRECTIONS:
Beat eggs, then add next 5 ingredients. Stir in coconut and pecans. Pour in prepared pastry shell. Bake at 400 degrees for 10 minutes, reduce heat to 325 and bake another 25 minutes.
