Pardon the less than PC title for this pie, but it really is addicting. I like to call it as such seeing as many people get just as confused with the name “Chess Pie”. The photos don’t do it justice. You have to just make this and try a piece; the taste of this pie is so good it might make you cry.
My friend in high school was the first one to introduce me to this amazing creation and gave me a low down on why she called it how she did. Usually, when you think of pie, some sort of filling or fruit or custard comes to mind. Well this pie is really just a creation of common ingredients, and as Lauren like to say it, the pie is “just pie, honey”.
I like to imagine that is what her grandparents from Tennessee used to say 50 years ago, and that sort of makes sense for the now standard name of Chess Pie. I can see how “it’s just pie, honey” morphed into Chess Pie.
This pie was done with a Gluten free pie crust for my friend Sarah’s graduation party, but I suggest making your own buttery crust. I have a recipe for crust here. You will also notice in the photos the recipe looks doubled; I was making two pies.
1/2 cup butter
2 cups white sugar
1 tsp vanilla extract
2 whole eggs
2 egg yolks
2 tbs cornmeal
1/4 cup evaporated milk
1 tbs distilled white vinegar
1 pie crust
Preheat the oven to 425 degrees.
Mix the butter, sugar, and vanilla together in a large bowl.
Next, add the eggs.
Add the cornmeal, evaporated milk, and vinegar to the mixture. Stir until smooth, but not too vigorously.
Pour the mixture into your pie crust.
Bake for 15 minutes. This helps create the amazing crust on the surface of this pie. Reduce the heat to 3o0 degrees and bake for an additional 45 minutes.
You shouldn’t poke the middle of the pie to make sure it’s done, as it breaks the surface crust. Just trust the time. My pie got a little jolted and cracked a bit.
Voila. Let the pie cool and serve. You can add whipped cream if you like, but I enjoy it just the way it is. Welcome to heaven.