Prep 10 mins
Cook 45 mins
Hockaday Chess Pie I went to The Hockaday School when I was a kid, and recently saw Lisa Loeb (another former student), visit this private girls' school in Dallas on her Food Network show (with Dwiezel Zappa). She went to the kitchen and got them to show her how they make this great, simple, light but sweet, pie (my favorite.) I had gotten the recipe when I left the school back in the 70's, and I've kept it ever since. Please notice, unlike most chess pies, it has no lemon in it. I guess you could add other extracts, like almond, if you just had to!
- 1 1⁄2 cups sugar
- 4 1⁄2 teaspoons yellow cornmeal
- 1⁄2 cup melted stick margarine (not "spread")
- 3 whole eggs
- 1⁄4 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 1 unbaked pie shell (9")
- Mix sugar and cornmeal.
- Add melted margarine and mix well Add eggs one at a time, blending well after each addition.
- Add the milk and vanilla, blend, then add the vinegar SLOWLY.
- Pour 2 2/3 cups of mixture into pie shell and bake 45 minutes.
- Be sure the temperature doesnt go over 350 degrees.
- I always make 2.
- I like it chilled.
- ,but some people prefer to eat it warm.