Thursday, April 4, 2013

Chess Pie

Chess pie just out of the oven.
    Every now and then I get into a "deep south, old-time family recipe mode." You know the homemade macaroni and cheese, wilt some greens or make a pie mood? Nostalgia just hits me now and then. 
    Recently, I ran across my aunt's recipe book dated 1950 and found some treasures. There's little hand-written recipes on pieces of scrap paper that have been safely filed between those pages for years. 
    One of the recipes I found on a tiny scrap was for Chess Pie. I've heard the term, but never had the pie. Apparently it's roots are in the deep South from farm women, using what they had on hand to make "jest pie."
    The basics are easy - sugar, eggs, cornmeal and flour. There are variations on cooking methods and flavors, be it lemon or chocolate. It's much like a meringue pie without the meringue - sweet, light and tasty. My hubby liked it better warmed slightly. I preferred a little whipped topping on mine. Regardless, it's a good, basic pie recipe.

Chess Pie
2 cups sugar
1 T. flour
1 T. yellow cornmeal
4 eggs
1/4 cup milk
1 T. grated lemon rind
juice of one fresh lemon
1 (8-inch) unbaked pie shell
1 cup whipped topping

In a small bowl combine sugar, flour and cornmeal.

In a large bowl mix eggs, milk, lemon rind and juice. Add sugar mixture to egg mixture. Beat well.

Pour into crust and cover edge of crust with foil to prevent burning.

Bake at 350 degrees for 50-60 minutes, removing the foil after 45 minutes.
Cool. Refrigerate if desired or serve with whipped cream. Makes 1 pie.

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