Tuesday, January 22, 2013

Chess Pie for National Pie Day

***Wednesday, January 23rd is National Pie Day***
It's not often I'm intimidated by the thought of making a pie, but I have to tell ya, this Yankee was nervous. I've never had Chess Pie before and I know it's a revered southern classic, so I did some research... The most common problem seemed to be whether the pie sets up or not, some folks were left with a wet, gooey middle. My personal issue was with the amount of sugar called for, 2 cups! I just couldn't add that much sugar, nope-just-can't-do-it. So after reading recipes and reviews I chose a recipe that seemed to address these two issues and ended up with a great pie!

My top did crack, but I'm ok with that:@)
This is the perfect pie for when you want something for dessert but don't have fruit handy.
Very sweet and rich but you'll love every bite!

Some folks have asked where Earl's been, while he'd like to say he's been vacationing in Cabo...
The truth is he's been on a diet since New Years, he's trying to look a little less... succulent:@)
So in his best Soup Nazi accent...
PS-Have you tried Ribbet.com for photo editing? It's the old Picnik-woo hoo!

Chess Pie-from Oldcountrystore
3 eggs
1 1/2 C sugar-I might try 1 1/4 C next time
1 1/2 Tblsp A/P flour
1 1/2 tsp corn meal
1 tsp white vinegar
1/4 C milk
1 tsp vanilla
1 stick butter (8 Tblsp), melted
  1. Beat eggs, add sugar, flour and cornmeal, mix well with spoon or spatula.
  2. Mix in vinegar, milk and vanilla.
  3. Add the butter last, mix well.
  4. Pour into unbaked 9" pie crust.
  5. Bake at 350 for 50 minutes or until firm in the middle. I baked mine for 60 minutes, turned the oven off, opened the door to look at it, then I left it in the oven with the door closed for another 60 minutes.
Tips:
  • Just stir this together with a spoon/spatula, no kitchen electrics.
  • I've read the addition of flour in this recipe helps set the custard.
  • Many folks call for leaving the pie in the oven to cool after the 50 minutes are up, I've read that helps set the custard too. I chose to do that.
  • The corn meal is supposed to rise and get brown, it's makes a great crust.
  • I used 2% milk, I have no doubt you could use anything: buttermilk, evaporated milk, any type of cream or half and half.
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