Chess Pie
Ingredients1. 1 unbaked 9-inch pie crust
2. 1 1/2 cups granulated sugar
3. 1/2 cup unsalted butter, melted
4. 4 large eggs
5. 2 tablespoons all-purpose flour
6. 1 tablespoon yellow cornmeal
7. 1 teaspoon vanilla extract
Instructions1. Preheat the oven to 350°F.
2. Fit the pie crust into a 9-inch pie plate and crimp the edges.
3. Whisk the sugar and melted butter together until smooth.
4. Add the eggs one at a time, whisking after each addition.
5. Stir in the flour, cornmeal, and vanilla extract.
6. Pour the filling into the prepared crust.
7. Bake for 45 to 50 minutes, until golden and the center is just set.
8. Cool completely before slicing.
Buttermilk Pie
Ingredients1. 1 unbaked 9-inch pie crust
2. 1 cup buttermilk
3. 1 1/2 cups granulated sugar
4. 3 large eggs
5. 3 tablespoons all-purpose flour
6. 1/2 cup unsalted butter, melted
7. 1 teaspoon vanilla extract
Instructions1. Preheat the oven to 350°F.
2. Fit the pie crust into a 9-inch pie plate and crimp the edges.
3. Whisk the sugar, eggs, and flour together until smooth.
4. Stir in the melted butter and vanilla extract.
5. Slowly whisk in the buttermilk.
6. Pour the filling into the prepared crust.
7. Bake for 45 to 55 minutes, until lightly browned with a slight jiggle in the center.
8. Cool completely before slicing.
Sweet Potato Pie
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1. 1 unbaked 9-inch pie crust
2. 2 cups cooked mashed sweet potatoes
3. 3/4 cup packed brown sugar
4. 2 large eggs
5. 3/4 cup evaporated milk
6. 1 teaspoon ground cinnamon
7. 1 teaspoon vanilla extract
Instructions1. Preheat the oven to 350°F.
2. Fit the pie crust into a 9-inch pie plate.
3. Beat the mashed sweet potatoes and brown sugar until smooth.
4. Add the eggs and mix until incorporated.
5. Beat in the evaporated milk, cinnamon, and vanilla extract.
6. Pour the filling into the prepared crust and smooth the top.
7. Bake for 50 to 60 minutes, until the edges are set and the center has a slight jiggle.
8. Cool completely before slicing.
Vinegar Pie
Ingredients1. 1 unbaked 9-inch pie crust
2. 1 1/4 cups granulated sugar
3. 3 tablespoons all-purpose flour
4. 3 large eggs
5. 2 tablespoons apple cider vinegar
6. 1 teaspoon vanilla extract
7. 1/2 cup unsalted butter, melted
Instructions1. Preheat the oven to 350°F.
2. Fit the pie crust into a 9-inch pie plate and crimp the edges.
3. Whisk the sugar and flour together in a large bowl.
4. Add the eggs and whisk until smooth.
5. Stir in the apple cider vinegar, vanilla extract, and melted butter.
6. Pour the mixture into the prepared crust.
7. Bake for 40 to 50 minutes, until golden and set around the edges.
8. Cool completely before slicing.
Pecan Pie
Ingredients1. 1 unbaked 9-inch pie crust
2. 1 1/2 cups pecan halves
3. 3/4 cup packed brown sugar
4. 1 cup light corn syrup
5. 3 large eggs
6. 1 teaspoon vanilla extract
7. 1/4 cup unsalted butter, melted
Instructions1. Preheat the oven to 350°F.
2. Fit the pie crust into a 9-inch pie plate.
3. Spread the pecans evenly over the bottom of the crust.
4. Whisk the brown sugar, corn syrup, eggs, vanilla extract, and melted butter together until smooth.
5. Pour the filling slowly over the pecans.
6. Bake for 50 to 60 minutes, until the edges are set and the center still has a slight jiggle.
7. Cool completely for at least 2 hours before slicing.
Coconut Custard Pie
Ingredients1. 1 unbaked 9-inch pie crust
2. 1 1/2 cups sweetened shredded coconut
3. 3/4 cup granulated sugar
4. 3 large eggs
5. 1 1/2 cups whole milk
6. 1/4 cup unsalted butter, melted
7. 1 teaspoon vanilla extract
Instructions1. Preheat the oven to 350°F.
2. Fit the pie crust into a 9-inch pie plate and crimp the edges.
3. Whisk the sugar and eggs together until smooth.
4. Add the milk, melted butter, and vanilla extract and whisk until combined.
5. Stir in the shredded coconut.
6. Pour the custard mixture into the prepared pie crust.
7. Bake for 45 to 55 minutes, until golden and the center is just set.
8. Cool completely before slicing and serving.