Old-timey Kentucky Chess Pie
This is my Mom's famous Chess Pie. It was always one of the first to sell out at the Church bake sales. Rich and creamy and easy as can be. A dieter's nightmare - but quite the tasty treat.
- Ready In:
- 1 9" unbaked pie shell
- 1 cup granulated sugar
- 3⁄4 cup packed light brown sugar
- 1 tablespoon cornmeal
- 5 eggs
- 1⁄3 cup whipping cream
- 1 tablespoon cider vinegar
- 1 teaspoon vanilla extract
- 1⁄2 cup melted butter
- Combine granulated sugar, light brown sugar, and corn meal.
- Beat in eggs one at a time.
- Stir in whipping cream, cider vinegar, vanilla extract, and melted butter.
- Pour into unbaked pie shell.
- Bake on middle rack at 400 F for 10 minutes.
- Lower heat to 325 F and continue baking for 45 minutes more.
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I got this exact recipe from a cookbook I own called "A Love Affair with Southern Cooking" by Jean Anderson. The recipe is originally from Kentucky's Talbott Tavern in Bardstown and dates back to 1779. I made it (in a homemade crust) and brought it to a Pi day celebration and it was a huge hit. Not overly sweet, beautifully custardy and looks beautiful with the cornmeal rising to the top and toasting. Delicious.
I have made many, many chess pies in my life. They are one of my favorite pies. I lost my original recipe and tried this one. Holy moly! I followed the directions exactly (with the exception of me making my own pie crust). When the pie came out of of the oven, it took eight full paper towels to sop up the butter that was swimming on top. It was rich and waaaay to sweet. So sweet that it was almost gritty. It was like a poorly made pecan pie...minus the pecans. Oh... When the pie is refrigerated... It tastes like you've dipped a stick of butter in brown suger. Never again.