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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Chess Pie Recipe

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This recipe for Chess Pie is from My Life in Food, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 unbaked 9"' pie shell
5 large eggs, lightly beaten
1 1/2 cups sugar
1 tbl. plain yellow or white cornmeal
1/4 cup plus 2 tbl. butter, melted
1 tbl. white vinegar
1 tsp. vanilla extract
Directions:
Directions:
Preheat oven to 350º.
Stir together eggs, sugar and cornmeal until blended. Add butter and remaining ingredients, stirring well. Pour into piecrust.
Bake at 350º for 40 minutes, until golden brown and filling is set. Cool completely on a wire rack for at least an hour before serving.
Personal Notes:
Personal Notes:
Historically, chess pies were very typical in this part of Tennessee, probably because they're simple to make and keep well, and that would have suited the rural nature of Williamson County. We're not so rural anymore, and chess pies are a little harder to find, but definitely worth keeping around.

 

 

 

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