Chess Pie with Toasted Meringue
This Chess Pie is topped with a beautiful mountain of meringue.
Chess pie originated in the South and is a dense custard baked pie. There are many minor variations, and our version includes a toasted golden meringue to finish it off.
Chess Pie with Toasted Meringue
Step 1: Prepare Crust
Make dough for one 9” bottom pie shell (uncooked), select recipe 1, 2 OR 3 for the pie crust based on your preference (Brenda uses the Pie Crust for High Elevation). Roll out dough and place in a regular depth pie plate.
Do not bake or poke with a fork.
Cover & set aside.
Step 2: Separate Eggs
Prepare the separated eggs, select:
3 eggs
Separate (using two bowls).
The 3 yolks will be used to make the chess filling, step 3.
The 3 egg whites will be used to make the meringue, step 4.
Step 3: Prepare pie filling
Preheat oven to 350F.
To the bowl of a stand mixer, add:
1/2 cup butter, softened
1 cup sugar
Cream on medium speed until lightened in color. Then add:
3 egg yolks
Mix on low speed until combined. Add:
1/4 cup flour
1/8 tsp salt
Fold together until just combined. With mixer running on the lowest speed, slowly pour in:
1 (12 oz) can evaporated milk
1 tsp vanilla
Stop mixer to scrape sides, then mix until just combined.
Pour pie batter into prepared, unbaked pie shell.
Bake at 350F for 55-60 minutes. Place baked pie on a cooling rack, allow to cool completely.
Chill for about 2 hours.
Step 4: Prepare the meringue topping
Note: as the meringue will be used on a cold pie, this method ensures that the egg whites are cooked while creating the meringue, as it will not get hot enough later in the process for food safety.
To the bottom pot of a double boiler*, add:
~2 cups water
Set over high heat on stove, and bring to a boil.
While heating water, to the top bowl (removed from the the double boiler*) add:
3 egg whites, room temperature (from Step 2)
1/2 cup sugar
Place bowl back over double boiler. Using an electric hand mixer, begin to whip the egg whites on low speed.
When egg white mixture begins to thicken and sugar granules have dissolved, remove bowl from double boiler.
Add:
1/2 tsp vanilla
Continuing with the electric hand mixer, whip mixture for 4 to 6 minutes or until meringue holds stiff, glossy peaks.
Step 5: Finish the pie
Top pie: Spoon the prepared meringue over the top of the cooled chess pie
DO NOT smooth out the meringue, instead:
Using the back of the spoon, create a few signature peaks over the surface
How to: push the back of the spoon into the meringue and lift the spoon straight up, the meringue will momentarily stick to the spoon causing the creation of a peak
Toast meringue using one of the following methods:
Torch: Use a kitchen torch to toast the meringue
Oven: Preheat oven to Broil (450F-500F), oven racks should be at normal level
Place prepared pie in center of oven
Carefully watch the pie to prevent burning - the meringue should be toasted within 1 to 3 minutes
As needed, use a potholder to turn the pie for even browning
Remove from oven as soon as meringue is golden
Allow to cool completely, then serve.
BONUS TIP: Dip table knife into a glass of water before each slice to prevent the meringue from sticking to the knife. The resulting slices will be picture perfect.
Brenda tips:
Serving size: 8 slices
*Double boiler: used when making a recipe that requires indirect heat, it’s two pots (or a pot and a stainless steel bowl), where the top nestles slightly within the bottom, leaving a few inches of space under the bowl
the bottom is filled ~ halfway with water and heated over the stove to create hot steam
the top bowl contains the ingredients to be cooked using the indirect heat created by the steam
the top bowl should not touch the hot water in the bottom pot
Based on a recipe from John’s great aunt
Window to B’s kitchen . . .
