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Traditional Southern Chess Pie/ Donna Anderson
Some say it's called a chess pie because it resembles a cheese pie, even though there's no cheese in it. And some say it's so named because it was originally called a Chester pie. Still others argue that it's named for the fact that it kept well in a pie chest and others say it started out as 'just pie,' then jes' pie, then Jess pie and finally chess pie. But no matter where the name came from there's one thing you can be sure of – your family will love this pie!
This traditional southern dessert is easy to make and rich with butter and eggs. The addition of just a small amount of vinegar cuts the sweetness and gives it a unique texture. And whatever you do, don't skip the cornmeal in this one-crust pie! It's the secret ingredient that creates a light, crunchy topping while it bakes! It's best served chilled and with a big pot of coffee or a pitcher of iced tea.
Ingredients
- 1 – 9 inch piecrust
- 4 large eggs, lightly beaten
- ½ cup butter, melted
- ¼ cup evaporated milk or heavy cream
- 1 tablespoon white vinegar
- ½ teaspoon vanilla
- 2 cups sugar
- 2 tablespoons cornmeal
- 1 tablespoon flour
- pinch of salt
Directions
- In medium mixing bowl, lightly beat 4 eggs. Add butter, evaporated milk or heavy cream, white vinegar and vanilla and mix well.
- In small mixing bowl combine sugar, cornmeal, flour and salt. Mix well, then add to liquid ingredients.
- Combine all ingredients and pour into pie shell.
- Bake at 350 degrees for 35 to 40 minutes. Pie will be done when it's domed on the top and solid in the middle.
Note: Prick bottom and sides of pie shell before you add the filling to prevent bubbling during baking.
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