Chess pie

April 23, 2010
4 Ratings
  • Serves 8
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

What You'll Need
  • 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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I'm a business professional who learned to cook early on, and have expanded my tastes and my skills as I've traveled and been exposed to new cuisines and new dishes. I love fresh vegetables, any kind of protein on the grill, and breakfasts that involve fried eggs with runny yolks. My recipes tend toward the simple and the Southern, with bits of Asia or the Mediterranean or Mexico thrown in here and there. And a peanut butter and jelly sandwich on a float in the lake, as pictured, is a pretty fine lunch!

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