Chess Pie (Kitchen)
Chess Pie - "It's a Southern Thing!" This pie is so hard to describe. The name, like many legends is rooted in mystery. The jist of it is that a weary traveler back in the 1800's came to rest at a boarding house late at night. Having missed dinner service he pleaded for any food that was available and was presented with a slice of pie. He loved the pie so much as it was unlike anything he ever had before and wanted to know what it was called. The woman in a deep southern accent replied: Don't know suh, "jus" pie. Instead if hearing just, he thought she said Chess.
This pie has the consistency of a pecan pie without the pecans, but tastes more akin to a custard pie, but it is not custard. It is very similar to buttermilk pie and in some parts of the country; they refer to this as a sugar pie. All I can say is that the pie is made with butter, sugar, & eggs; a dash of cornmeal for texture, and a splash of vinegar for twang!
6" Deep Dish (4 servings)
9" Deep Dish (8-10 servings)
11" Deep Dish (12-14) servings
Traditional Pie ingredients:
Sugar, unsalted butter, unbleached flour (wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), vegetable shortening, pasteurized egg whites, vinegar, vanilla, spices, corn starch, lemon juice, corn meal, salt.