Chess Pie
How this got its name, I have no idea, but there is several theories about this. Let's just say this is like a custard pie. This comes from the Southern US where it is apparently quite popular. This is a sweet pie, read that as a lot of sugar.
Ingredients
- ½ cup butter, room temperature
- 2 cups white sugar
- 1 teaspoon vanilla extract
- 4 eggs, beaten
- 1 tablespoon cornmeal
- ¼ cup evaporated milk
- 1 tablespoon white vinegar
- 1 9 inch unbaked pie shell, Shortcut
Instructions
- Get your pie crust thawed if using a frozen shell or if making from scratch, go ahead and prepare that and get it fitted into a 9 inch pie dish.
- When the pie shell is ready, preheat your oven to 220° C (425° F).
- In a large mixing bowl, cream together the butter, sugar, and vanilla. DO NOT use a mixer for this, just a large spoon will work.
- Add the eggs and stir together, then add the cornmeal, evaporated milk, and vinegar. Stir until the mixture is combined and smooth.
- Pour into your prepared pie dish. Bake for 10 minutes, then reduce the heat to 150° C (300° F) and continue to bake for 40 minutes. The use of a pie crust shield is recommended.
- What you are looking for is a slightly burnt top, reason for this is the cornmeal floats to the top and browns, giving the burnt look. A butter knife inserted in the center should come out clean at this point. If at the end of the baking time, the knife does not come out clean, just turn off the oven and leave the pie inside until the oven has cooled. Cracks in the top are common.
- Serve and enjoy, whipped topping is optional.
Notes
Low cost.
Shortcut: Pie Crust.