I love strawberries! I live in New England and have grown more types of berries than some people will ever eat. At one point my gardens included almost half an acre of strawberries, 24 blueberry bushes, and countless red raspberries. Nearby I had wild blackberries and Concord grapes thanks to the goodness of Mother Nature. I also grew rhubarb, of which most people aren’t a big fan. This wonderful variety kept me baking and canning year round.
You won’t find many recipes for strawberry chess pie. I believe that’s due to the lack of good strawberries available at local supermarkets. Let’s not get into how crappy store-bought strawberries are. They’re picked well before their prime and gassed to help ripen the berries during the distribution process. The only decent strawberries you’ll find are either locally grown (in season) or frozen. I’m not a big fan of frozen strawberries but sometimes they’re the best and only option.
This recipe calls for 1/4 cup of strawberry puree. If you have local strawberries available, just mash them with a fork or even puree them in the blender. To fully incorporate into the chess pie filling, the strawberries will need to be mashed, pulverized, or liquified, whichever works best for you.
What You’ll Need
Utensils & Tools
- 9-inch pie plate
- Wire cooling rack
- Large bowl
- Wire whisk
- Spoon or spatula
- Measuring cup
- Set of measuring spoons
Key Ingredients
- Refrigerated pie crust (or make your own crust)
- All-purpose flour
- Yellow cornmeal
- Granulated sugar
- Strawberry puree
- Strawberry extract (optional)
- Large eggs
- Heavy cream
- Vanilla extract
Strawberry Chess Pie Recipe
Utensils & Equipment
- 1 9-inch pie plate
- 1 wire cooling rack
- 1 wire whisk
- 1 large bowl
- 1 measuring cup
- 1 set of measuring spoons
Ingredients List
- 1 refrigerated pie crust
- 4 Tbsp all-purpose flour
- 1 1/2 cups granulated sugar
- 1 cup heavy cream
- 1/4 cup yellow cornmeal
- 1/4 cup strawberry puree
- 1 Tbsp vanilla extract
- 4 eggs large
Instructions
Prebake The Crust
- Preheat oven to 400℉ or as directed on the package. The package should include directions for a single-crust pie.
- The refrigerated crust must sit at room temperature for 15-20 minutes or as directed on the package.
- Carefully place the crust in the pie plate. If you find any holes, dip your finger in water and rub it around the hole. Stretch the crust over the hole and try to work the crust together.
- Bake for 10 minutes or as directed on the package. If you notice any bubbles while baking, gently press them down with a spoon.
- Remove from oven and allow to cool to room temperature.
- Reduce oven temperature to 375℉.
Prepare The Filling
- In large bowl whisk together the eggs, cream, strawberry puree, and vanilla extract. Blend gently. Do not overmix.
- Stir in the flour, sugar and cornmeal. Using a spoon or spatula, blend until thoroughly mixed.
- Pour the mixture into the cooled, prebaked crust.
Bake
- Bake at 375℉ for 45-50 minutes.
- Pie is done when the crust is golden brown and the filling is set. The center of the pie should not be jiggly.
Cooling Time
- Allow to sit on wire cooling rack for 2 hours or until the pie plate is cool to the touch.