Sunday, November 22, 2015

2015 Pie Sunday! Part 5

Time for the 2015 Pie Sunday Finale! Have you had your fill of pies yet? Well, either way, here are the last of our 2015 Pie Sunday discoveries.


PMc's Buttermilk Pie


1 1/2 cup sugar
1/4 cup all-purpose flour
1/2 cup butter melted
1/2 cup buttermilk
3 eggs, room temperature
1/2 teaspoon vanilla
1 (9-inch) frozen or homemade unbaked pie crust (not deep dish)


Preheat oven to 350 degrees F.

Whisk together sugar, flour, butter, buttermilk, eggs, and vanilla until well-combined. Pour into pie crust and bake at 350 degrees F for 45 minutes. The center will jiggle slightly, but will set as it cools. Remove and allow to cool completely before serving.

Source: Call Me PMc. You can find it here.

Notes: This was one of my favorites. So simple, and yet so good.


Maple Chess Pie


1 (9-inch) unbaked pie crust 
1/2 cup butter or margarine, softened
1 1/2 cups white sugar
3 eggs
1 tablespoon yellow cornmeal
1 tablespoon white vinegar
1 teaspoon maple extract
3/4 cup chopped pecans, optional


Preheat the oven to 425 degrees F. Press the pie crust into the bottom and up the sides of a 9-inch deep dish pie plate.

In a medium bowl, beat the butter, sugar, and eggs until light and fluffy. Stir in the cornmeal, vinegar, and maple extract until well-blended. Fold in pecans so they are evenly distributed, if using. Pour into the unbaked pie crust.

Bake for 10 minutes in the preheated oven, then reduce the heat to 350 degrees F. Bake for an additional 30 minutes, or until the top of the pie is golden brown, and the filling is set. When removing the pie from the oven, give it a gentle shake. If there is no movement, the pie is set. The pie will thicken and shrink slightly upon cooling.

Source:, submitted by David Robinson. You can find it here.

Notes: This was another favorite. This was so good. On Allrecipes, the author said, "I was in the middle of making a Chess pie and realized I was out of vanilla extract. I substituted some maple extract I had on hand, added some pecans, and the result was delicious. This pie is decadent and rich, so fortunately, a small slice will do. I think this would be a great pie for Thanksgiving. Top with sweetened whipped cream or whipped topping, if desired."

We omitted the nuts due to my son's tree nut allergy. It was fantastic.


Southern Brown Sugar Pie


1 pound light brown sugar
1 stick butter, melted
3 eggs
1 tablespoon vanilla extract
1 9-inch pie crust


Preheat the oven to 350 degrees F.

Prepare pie pan with pie dough.

Whisk together eggs and add in sugar, butter, and vanilla.

Whisk together until combined well and smooth.

Pour mixture into pie crust. Bake for 45-60 minutes, or until golden brown.

Watch the pie crust during baking. You may need to cover crust with aluminum foil to prevent crust from browning too much.

Source: Pizzazzerie. You can find it here.

Notes: This was another one of my favorites. It's very rich though, so heads up! This is a little like a pecan pie without the pecans.

Chocolate Chess Pie


1/2 (14.1 ounce) package refrigerated pie crusts (1 sheet)
1 1/2 cups sugar
2 large eggs
1/2 cup whole buttermilk, at room temperature, shaken
1/4 cup unsalted butter, melted and slightly cooled
3 tablespoons unsweetened cocoa powder
1 teaspoon vanilla extract
1 cup sweetened whipped cream
Chocolate shavings, for garnish, if desired


Preheat oven to 375 degrees F.

On a lightly floured surface, roll pie crust into a 12-inch circle. Transfer to a 9-inch pie plate, pressing into bottom and up sides. Fold edges under, and crimp as desired. Refrigerate 15 minutes. Prick bottom and sides of dough with fork.

Bake 10 minutes. Let cool on wire rack for 30 minutes.

In a medium bowl, combine sugar and eggs. Beat at medium speed with a mixer until combined. Add buttermilk, melted butter, cocoa, and vanilla, beating until smooth. Pour into prepared pie crust.

Bake until a knife inserted near edge comes out clean, approximately 30 minutes (cover pie crust with foil to prevent excess browning, if necessary). Let cool completely on a wire rack. Serve topped with whipped cream. Garnish with chocolate shavings, if desired.

Source: Taste of the South Magazine. You can find it here.

Notes: I wish I had gotten a picture of what it looked like when it was sliced. This was very yummy.

Pineapple Coconut Chess Pie


1 1/2 cups white sugar
3 tablespoons cornmeal
2 tablespoons all-purpose flour
1/4 teaspoon salt
4 eggs, lightly beaten
1 teaspoon vanilla extract
1/4 cup butter, melted
1 (3.5 ounce) package flaked coconut
1 (15 ounce) can crushed pineapple, drained
1 (9 inch) unbaked pie crust


Preheat oven to 350 degrees F. In a large bowl, combine sugar, cornmeal, flour, and salt. Blend in eggs and vanilla. Stir in butter, coconut and pineapple. Pour filling into pie shell.

Bake in the preheated oven for 60 minutes, or until filling is set. Cover with aluminum foil after 40 minutes. Cool on a wire rack.

Source:, submitted by Krystina. You can find it here.

Notes: Of the two pineapple pies (the other one is below), this was my favorite. The pineapple helped it set up and hold shape better. I loved the addition of the pineapple and this one wasn't overly sweet.

K and W Buttered Coconut Pie


2 extra large eggs
1 1/2 cups sugar
1/2 cup softened butter
1/8 teaspoon salt
1/3 cup cornstarch
1/2 cup milk
1 (7 ounce) bag flaked coconut
1 teaspoon vanilla
1 unbaked 9-inch pie crust


Mix the eggs and sugar together. Add the butter and mix until well-combined. Add the salt, cornstarch, and milk and mix until incorporated. Finally, fold in the coconut.

Pour into the unbaked pie crust and bake at 325 degrees for 1 hour, or until set.

Cool completely.

Source:, submitted by Austin12. You can find it here.

Notes: We needed to bake ours longer because it didn't completely set. This was delicious, but it was really, really sweet and rich. A little goes a long way!


Above: Goodbye Pie Sunday! We shall meet again in 2016!

1 comment:

  1. Ha ha. I don't even remember making all those pies, but I must have done it. Chess pie is my favorite pie ever. Can't wait til next Sunday when we are having our 2016 Summer pie Sunday.