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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
- 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
- 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.
- This recipe was entered in the contest for The Best Recipe or Technique Your Mother Taught You
You Can Have It All
Well, at least your zucchini bread—er, cake—can
Zucchini cake is everything you want.
The dreamiest foods around.
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Burnt Toast: Episode 13
Have a ball (jar).