Chess pie

By • April 23, 2010 • 0 Comments

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Author Notes: There's little as quintessentially Southern as chess pie. Every Southern cook has a recipe for it; some have buttermilk, some have cornmeal, some have vinegar. Regardless, and somewhat amazingly, it always turns out a creamy, rich, custardy pie that, when I was a child, was my absolute favorite. This is Mama's recipe, another one of those on the 3 x 5 index card, dogeared and grease stained. One taste of this sends me back to the church "dinners on the ground" of my childhood.Kayb

Serves 8

  • 3 eggs, lightly beaten
  • 1 cup sugar
  • 1/2 cup white corn syrup (or honey, or molasses, but molasses changes the taste dramatically)
  • 1 teaspoon vanilla extract
  • 6 tablespoons butter, melted
  • 1 unbaked pie crust
  1. Combine all ingredients and pour into an unbaked pie crust. Bake at 350 for about 10 minutes, or until lightly browned; loweer heat to 300 degrees and bake for another 45 minutes, until center is set but still jiggly. Cool completely before serving.
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