I'm sure many of you reading this recipe today have never even had the pleasure of eating Chess pie. This dessert is perfect for humid summer afternoons, and has been served in the parlors of Southern homes since colonial times. With the addition of 1 teaspoon distilled vinegar to cut the sweetness, it becomes what is known throughout the South as vinegar pie. While many will debate the exact origins of the name chess pie, it is regarded as a classic southern desert and just may be the basis for traditional pecan pie. I highly recommend this recipe as a dessert to be paired when cooking any of my barbecued entree recipes such as pulled pork.
1 1/2 cups granulated sugar
1 tablespoon yellow cornmeal
1/4 teaspoon salt
4 eggs, beaten
1 1/2 teaspoons vanilla extract
1/4 cup whole milk
1/4 cup melted unsalted butter
1 pie crust- recipe follows
Preheat up into 350°F
1. Combine sugar, corn meal, and salt in a small bowl; mix well.
2. Combine eggs and vanilla in a medium bowl; beat well.
3. Add the combined dry ingredients, milk, and melted butter to the egg mixture; beat until smooth.
4. Pour filling into a prepared pie crust and bake for 30 minutes, or until set.
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/4 cup +2 tablespoons vegetable shortening
4 tablespoons ice water
1. Combine flour and salt in a bowl; cut in shortening with a pastry blender until mixture resembles coarse meal. Sprinkle with cold water, one tablespoon at a time, mix with a fork, until all ingredients are moistened. Shape dough into a ball; chill in the refrigerator.
2. Roll dough out on a lightly floured surface until approximately 1/8 inch thick.
3. Place dough into pie dish and press lightly with a small scrap to make sure dough is pressed into the corners. Trim edges, and dock bottom with a fork. Reserve.