Chess Pie


For cooking club this month our theme was “Game Night”. We were to bring a game inspired recipe as well as a game to play.  I decided to use the play on words here, where as others made checkerboard sandwiches made of wheat/white bread sandwiches. The pie turned out to be a real crowd pleaser, and it was so simple to make.  I definitely can see throwing it together again when I need a dessert in a pinch. 
(note: I hate I didn’t have a picture of the slice since it was on my old phone. boo.)

The loved also learning about the History of Chess Pie – “No one has ever been able to determine how chess pie came about its name, but the colorful explanations make for great table conversation.

Some say gentlemen were served this sweet pie as they retreated to a room to play chess. Others say the name was derived from Southerners’ dialect: It’s jes’ pie (it’s just pie). Yet another story suggests that the dessert is so high in sugar that it kept well in pie chests at room temperature and was therefore called “chest pie.” Southern drawl slurred the name into chess pie. Or, perhaps, a lemony version of the pie was so close to the traditional English lemon curd pie, often called “cheese” pie, that chess pie became its american name.” ~


1 frozen deep pie crust, defrosted (or use dough into your own pie pan)

2 cups sugar
2 tablespoons cornmeal
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/2 cup butter or margarine, melted
1/4 cup milk
1 tablespoon white vinegar
1/2 teaspoon vanilla extract
large eggs, lightly beaten



Fit piecrust into a 9-inch pieplate according to package directions; fold edges under, and crimp. (If not done by the package)


Line pastry with aluminum foil, and fill with pie weights or dried beans.

Bake at 425° 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 piecrust.

Bake at 350° for 50 to 55 minutes, shielding edges with aluminum foil after 10 minutes to prevent excessive browning.

Cool completely on a wire rack.



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