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.” ~ http://www.southernliving.com/food/kitchen-assistant/chess-pie-recipes
Ingredients:
1 frozen deep pie crust, defrosted (or use dough into your own pie pan)
Directions:
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.
Recipe: www.myrecipes.com/recipe/classic-chess-pie
Roast 'n Relish 