Page 113 - 2016TOHCookbook

Chess Pie
Baba Family | WINCHESTER, MA
“This is a special holiday pie we serve, to remind us of our years we spent in Texas. These basic ingredients are found in every Southern kitchen. There are many stories regarding the origin of the name, but my favorite asserts it is derived from the Southerners’ dialect: ‘it’s jes’ pie,’ which eventually sounded like chess pie.” LINDA BABA
INGREDIENTS
Makes 1 (9-inch) pie
1⁄2 cup (8 tablespoons) unsalted butter, melted 2 cups granulated sugar
1 teaspoon vanilla extract
4 large eggs
1 tablespoon cornmeal
1⁄4 cup milk (buttermilk, whole milk or evaporated milk) 1 tablespoon distilled white vinegar
1 (9-inch) deep-dish pie crust
PREPARATION
1. Preheat oven to 425°F.
2. In a large bowl, stir the butter, sugar and vanilla together. Add the eggs, one at a time, stirring after each addition until incorporated. Add the cornmeal, milk, and vinegar and stir until smooth.
3. Pour the filling mixture into the pie crust. Bake for 10 minutes. Lower the heat to 300°F and bake until a knife inserted in the center of the pie comes out clean, 40 to 60 minutes more. Place foil around the exposed crust if it browns too quickly.
4. Leave the pie in the oven while the oven cools to help the center set and prevent cracks. Remove the pie from the oven and let cool completely.
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