Chess pie for Easter dinner

  Chess pie for Easter dinner 

I made a chess pie this morning and I really enjoyed my piece after dinner. Strangely, neither of the kids wanted any. I promise they eat barbecue and grits both -- well, at least until the 8yo became a vegetarian last year -- but for some reason, I have apparently failed at getting them to appreciate this particular Southern delicacy. I'll keep working on it.

I got this recipe from my mom. It's always great.

Chess Pie
2 c. sugar
2 heaping T. flour
1 heaping T. cornmeal
1 stick butter, melted
3 eggs, beaten
1/2 c. buttermilk
2 t. vanilla
1/4 t. lemon extract
Pinch of salt

Combine sugar, flour and meal. Add melted butter. Add eggs, buttermilk, vanilla, salt and lemon extract. Beat until well mixed. Bake in a pie shell at 400 degrees, for 10 minutes. Then lower heat to 350 degrees and bake for 30 minutes. Pie should be golden brown on top, and should jiggle just a little when you shake it -- not like water or soup, but not as firm as Jello, either.

Comments

[Summer]

What's the difference between a chess pie and the buttermilk pie (that I LOVE) that we get in these parts???

[lcreekmo]

In this case, nothing. However, I've seen chess pie recipes that DON'T call for buttermilk. However, this is my favorite one. A chess pie is typically one that is largely composed of butter, sugar and eggs. My FAVORITE pie is chocolate chess, but I don't share that recipe.

It's the only recipe I'm like that about. I don't know why.

[Larry Creekmore]

Your chess pie looked better and I am sure was better than the Commodores played. Do you know how chess pie got its name?

Dad

[Jennifer]

Oh, wow. I haven't had chess pie in years. Yum!