One of my favorite recipes for pie is quite simple — it’s a traditional Chess Pie. It’s not a “healthy” pie, per se, but Pi Day only comes once a year, so I say it’s find to splurge on calories once in a while, and this day is a perfect excuse!
I got this recipe from my grandmother, and it is a sort of vintage recipe, I believe. Simple is often the best, and this pie is pretty straightforward, with a confabulation of sugar, eggs, and a touch of vinegar that come together in a symphony of custardy goodness!
Instructions:
Chess Pie
A custard-based pie with a touch of vinegar to contrast with the sugariness. A traditional pie recipe that's popular in the old South.
Prep Time: 1 hour, 10 minutes
Cook Time: 45 minutes
Yield: 12 slices
Nutrition Information:
- 300 calories
- 45 grams of fat
- 100 grams of sugar
- 35 milligrams of sodium
Ingredients:
- 2 cups sugar
- 2 tablespoons corn starch
- 0.25 teaspoon salt
- 0.5 cups margarine
- 0.25 cups milk
- 1 tablespoon apple cider vinegar
- 0.5 teaspoon vanilla extract
- 4 large eggs, lightly beaten
- 1 ready-made pie crust
Instructions:
Preheat oven to 400° degrees. In a sauce pan over medium heat, melt the margarine and add the sugar, stirring until melted. add the vinegar. In a small cup, mix the corn starch with a couple of tablespoons of the milk until thoroughly dissolved. In the saucepan, slowly incorporate the beaten eggs into the hot mixture, whisking continually to avoid globby lumps. Slowly add in the milk, vanilla extract, salt, and the dissolved corn starch. The mixture should be boiling softly and thickening. Pour it immediately into the pie crust and put in the middle rack of the oven. Cook for between 35-45 minutes, until golden brown on top. Remove and cool, then slice and serve. Serves well with fruit and whipped cream, optionally.
Preheat oven to 400° degrees. In a sauce pan over medium heat, melt the margarine and add the sugar, stirring until melted. add the vinegar. In a small cup, mix the corn starch with a couple of tablespoons of the milk until thoroughly dissolved. In the saucepan, slowly incorporate the beaten eggs into the hot mixture, whisking continually to avoid globby lumps. Slowly add in the milk, vanilla extract, salt, and the dissolved corn starch. The mixture should be boiling softly and thickening. Pour it immediately into the pie crust and put in the middle rack of the oven. Cook for between 35-45 minutes, until golden brown on top. Remove and cool, then slice and serve. Serves well with fruit and whipped cream, optionally.
[…] are the individual steps, with photos, for the Chess Pie Recipe I recently posted on my […]