Vintage Recipe for Chess Pie
This was my favorite pie as a child. My grandmother made it – anytime I asked. And I wonder why I’m so fluffy. Ha! When I grew up and had kids, I made it for them. Turns out it became their favorite pie, too. It’s still a family favorite. And so easy! This particular recipe came from a church cookbook, but it is as close to Mamaw's "little of this, little of that" recipe I've found. You’ll need an unbaked pie shell. I use the store bought kind. They’re better than any I can make.
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- 1-1/2 cup sugar
- 1/2 cup (one stick) butter
- 3 eggs
- 1 Tablespoon cornmeal
- 1 teaspoon vinegar
- 1 teaspoon vanilla
- Mix all ingredients.
- Beat slightly (that’s important). It will have a slightly lumpy texture.
- Pour into the unbaked pie shell
- Bake at 350 for 40-45 minutes until inserted toothpick comes out clean. I usually bake it a bit longer than 45 minutes.
- What could be easier than that? And yes, the crust should crack. It rises as it’s cooking, then falls when it’s cooling.
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