A Southern Sweetie Pie

     Chess Pie is a well known favorite in the southern United States.  It contains some very basic and readily available ingredients:  eggs, sugar, butter and flour and added to them some cornmeal and vinegar.  Creative cooks also include some flavorings that can range from lemon juice, nutmeg, ginger, cinnamon, flaked coconut, toasted chopped pecans or even cocoa powder.  But at its heart it is basically a cheese-less cheesecake.

     But the origin of its name is less clear.  As with many items in food history several theories prevail.  Some contend that it was the pie served to gentlemen as they made their way into the game room for a round of chess.  Others say that the word "chess" is simply an Americanization of the English word "cheese", referring to a curd pie.  Locals propose that it is really the word "chest" spoken with a southern drawl, a way to describe a pie so rich with sugar that it could be stored in the pie chest rather than in the refrigerator.  And not without merit is the explanation that when a plantation cook was asked what was creating such an attractive aroma as it was baking, responded "Jes pie."



   Whatever the origin of the term, chess pie continues to be baked and enjoyed in the South. Here is the recipe:

Classic Chess Pie

1/2 (15 oz) package refrigerated pie crusts            1/2 cup butter, melted

2 cups sugar                                                                 1/4 cup milk

2 Tbsp cornmeal                                                         1 Tbsp white vinegar

1 Tbsp all-purpose flour                                            1/2 tsp vanilla extract

1/4 tsp salt                                                                  4 large eggs, lightly beaten

Fit pie crust into a 9" pie plate according to package directions, fold edges under, and crimp.

Line pastry with aluminum foil, and fill with pie weights or dried beans.  Blind bake at 425F for 4 to 5 minutes.  Remove weights and foil; bake 2 more minutes or until golden.  Cool.

Stir together sugar and next 7 ingredients until blended.  Add eggs, stirring well.  Pour into pie crust.

Bake at 350F for 50 to 55 minutes, shielding edges with aluminum foil after 10 minutes to prevent excessive browning.  Cool completely on a wire rack.