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Custard Pies

post #1 of 5
Thread Starter 
Okay, I recently made an attempt at my first chess pie and failed with regards to the filling. My filling had the taste that I was going for, but the texture of the filling sunk/deflated. The recipe called for 3eggs, 1.5 cups of sugar, half cup(1 stick/8 tablespoons) melted butter, 1T cornmeal, 1T vinegar, and 1t of vanilla extract. I added everything but the vinegar because I didn't have any, also because I thought that it could do without. So I wanted to know if anyone could tell me what I did wrong? I mean I'm almost 100% positive that it was the vinegar, but I've seen many chess pie recipes that didn't include vinegar in the ingredients and I've also heard that the amount of eggs could effect the form of the pie, meaning that I didn't add enough eggs. Also is this the same with all types of custard pies?
post #2 of 5

I can't address Chess Pie specifically (not my tradition and never ventured into even trying one), but I can address custard.  They always sink/deflate, but especially if overcooked.  Just yesterday I made a custard tart that went from almost 2 inches of liquid custard to about 1.5 inches cooked and yummy custard.  And this one (new recipe to me) had the egg white whipped and folded into the custard mix.  I thought that might reduce shrinkage but what it did was create a foamy cap on the tart... which was nice but not necessary.

post #3 of 5

p.s.  No milk cream in the recipe?  How does the custard form in a Chess Pie?

post #4 of 5
Thread Starter 
mostly the same as any other custard pie! there are some vids on YouTube.
post #5 of 5

I think you missed my point.  Your recipe is not a typical custard pie and seems to not be forming a custard because of that fact.  Custard = egg + dairy... usually 2 egg per cup of dairy at a minimum.  You have no dairy in your recipe.  I've never seen a chess pie recipe without at least some dairy in it.  All "traditional" custard pies have more dairy in them.

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