Since G and I have been watching Barnyard Builders, it has renewed our interest in regional Southern cooking, like Koolaid pickles. This pie was especially popular in the American South. Of course, if you think about it, all real American cooking comes from the South.
I love the historical aspects of food. Why was this such a popular pie? People hadn’t really developed a sweet tooth like they currently have, well at least like I have, but it did signal the end of the meal. Now these are my theories people not necessarily from a book. I also think it helped that the pie had body and didn’t need a fork to be eaten. If you know, please let me know. I’m a very curious person.
Chess pie is about as simple as a dessert can be. Back in the old days, the most basic chess pie filling consisted of butter, sugar, eggs, and flour in a single pastry crust. Families expected dessert after every meal and Chess pie fit the bill.
Cornmeal usually serves as an additional stabilizing ingredient, while an acid (buttermilk, vinegar, or lemon juice) is frequently added to punch up the flavor a bit.
- ½ (15-ounce) package refrigerated piecrust if using or a single piecrust
- 2 cups sugar
- 2 tablespoons cornmeal
- 1 tablespoon all-purpose flour
- ¼ teaspoon salt
- ½ cup butter or margarine, melted
- ¼ cup milk
- 1 tablespoon white vinegar
- ½ teaspoon vanilla extract
- 4 large eggs, lightly beaten
- Powdered sugar, for garnish
- Fit piecrust into a 9-inch pie pan according to package directions if using; fold edges under, and crimp.
- Line pastry with aluminum foil, and fill with pie weights or dried beans.
- Bake at 425° for 4 to 5 minutes. Remove weights and foil; bake 2 more minutes or until golden. Cool.
- Stir together sugar and next 7 ingredients until blended. Add eggs, stirring well. Pour into piecrust.
- Bake at 350° for 50 to 55 minutes, shielding edges with aluminum foil after 10 minutes to prevent excessive browning. Cool completely on a wire rack. If desired, garnish with powdered sugar.
*****From the Recipe Box:
This is going to make you go “hummm”, what’s that flavor.
It’s probably good with ice cream or whip cream if you like ice cream or whip cream on your pie.
and remember: The best last line in any movie ever is from the Shawshank Redemption. You owe it to yourself to watch it. Big kiss, Lynn
From the Recipe Box 