Chess Pie is a classic southern dessert closely related to vinegar pie. It came to the States by way of England and is believed to have gotten its name from "pie chest," a cupboard where pies were stored. This Chess Pie recipe comes from Miss Daisy King, Tennessee’s “First Lady of Southern Cooking” and author of fourteen cookbooks, including the million selling Recipes from Miss Daisy’s.
Chess Pie
1/2 cup butter, melted
1 tablespoon vinegar
3 eggs, well beaten
1 teaspoon vanilla extract
1 teaspoon all-purpose flour
1 teaspoon cornmeal
1 1/2 cups sugar
1 unbaked 9-inch pie crust
Preheat the oven to 300 degrees. In a large bowl combine the ingredients. Pour into the pie crust. Bake until brown. Reduce the heat to 200 degrees and continue baking for 40 minutes.
Yields: 6 servings
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