I experience some real joys from living in the country.
In the early morning, I can sit on my front porch in the solitude of nature. I enjoy the sights and sounds of the world coming awake, from the buzzing of the hummingbirds to the babbling of the nearby brook. Often a momma deer and her newborn will come to the creek to drink or nibble on nearby foliage.
Truly, for me, the one downside is the limited quantity and quality of internet service in our area. Our internet is supplied by satellite and I suppose that is better than none. But when 10 family members converged on our homestead the first of the month our internet data allotment slipped away faster than ice cream melting on a hot Tennessee afternoon! Our little 11-month old great-grandson Elijah was the only one who didn’t sport a data-devouring device!
I share this information simply to say … I haven’t had enough data to blog and share some of our fun summer recipes! This morning I got up at ‘O dark hundred and beat back the data gremlins to write for a few minutes!
We buy a 40-pound box of sweet potatoes from a local farmer every fall. I cannot tell you the exact science behind why sweet potatoes direct from the farm tastes so much better than sweet potatoes from the grocery store … but trust me, they do!
We dine on sweet potatoes all winter long. When I can’t think of a thing to fix for dinner I start with sweet potatoes and the rest just falls in place.
We were at our friend Maribeth and John’s house when she asked if I saw the sweet potato pie being made that day on Cook’s Country. I don’t watch much TV and hadn’t seen it. She went on to excitedly tell me how she knew we would “just love” this pie! Before I got home that evening I knew I had to make that pie. (You can get me excited about recipes just that easy!)
When the words vanilla, cheesecake and pecan are all run together ending in pie I cannot help myself. I cannot resist. I head to the kitchen, sort out the ingredients and begin the fun of mixing and blending while imaging just how good this is going to taste!
Chess pies are a Southern specialty that has a simple filling of eggs, sugar, butter, and a small amount of flour. Some recipes add cornmeal and others include vinegar. Flavorings, such as vanilla, lemon juice, or chocolate are also added to vary the basic recipe.
When I asked my southern-born husband if his Granny made Chess Pie he said “definitely not, never heard of it.” At that point this Yankee cook and her chief culinary expert were on the same level playing field. I’ve never heard of it or eaten it until … I came to Tennessee!
When my Floridian, Pennsylvania-born friend, Phyllis, came to visit she immediately exclaimed “where can I get some Chess Pie? It is my favorite!” I love coming to Tennessee so I can eat Chess Pie! For a week we ate in various restaurants, local cafes, and even at my house. No chess pie for Phyllis.
It was the day before she and my friend Kathy were leaving to continue their fall driving vacation. I woke up at 4 a.m. That isn’t unusual for me. And most generally it means I have something to do. On this particular morning I ran through my mental “to-do” list and was satisfied I did not have any pressing activity calling my name.
WRONG. Chess Pie. As I pulled the covers up tight and rolled over to sleep a few more hours I heard Phyllis saying, “where can I get some Chess Pie, it is my favorite!”
I really should have called this guess pie because guess what? I got up at 4:05 in the morning, fired up the computer, Googled a few recipes and found just the right one. How did I know it was the right one? Because Phyllis had told me that “true” chess pie included cornmeal and vinegar in the list of ingredients.
When the ladies came in from our little guest cabin for breakfast, this pie (and one more) was cooling on the counter. Phyllis squealed with delight! The second pie was delivered to my neighbor later that morning.
The origin of the name, Chess Pie, is uncertain, but there are plenty of guesses and a bit of folklore surrounding the name. My favorite is about the plantation cook who was asked what she was baking that smelled so great – “Jes’ pie” was her answer. 🙂
The recipe I used came from My Recipes.com and was featured in Southern Living March 2000. I made one change that we all think is a keeper. The recipe calls for 1 tablespoon of white vinegar. I happen to have Coconut flavored vinegar that came from a specialty olive oil and vinegar shop in Florida. I had never used it and now know that it was made for chess pie! It adds a fantastic light, rich, slightly coconut flavor. Oh my word, you have just got to try this.
This pie is not eggy. It is sweet, rich, custard with a crunchy crust (from the cornmeal.)
My family loves it and I have made another one since their visit. Soon I’ll be trying Lemon Chess Pie and Chocolate Chess Pie.
With Thanksgiving just around the corner — it’s pie time!
Happy Baking, ~Catherine
1 Chronicles 29:11-13
11 Yours, O Lord, is the greatness and the power and the glory and the victory and the majesty, for all that is in the heavens and in the earth is yours. Yours is the kingdom, O Lord, and you are exalted as head above all.12 Both riches and honor come from you, and you rule over all. In your hand are power and might, and in your hand it is to make great and to give strength to all.13 And now we thank you, our God, and praise your glorious name.
Made with on-hand ingredients this classic pie is a southern favorite. Cornmeal and vinegar set this recipe apart from others and creates a crunchy, lovely crust across the top of the pie.
Serves: 6 slices
1 9" round pie crust
2 cups sugar
2 tablespoons cornmeal
1 tablespoon all-purpose flour
¼ teaspoon salt
½ cup butter or margarine, melted
¼ cup milk
1 tablespoon white vinegar or coconut flavored vinegar*
½ teaspoon vanilla extract
4 large eggs, lightly beaten
Fit piecrust into a 9-inch pieplate according to package directions; fold edges under, and crimp.
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.
Serve at room temperature, plain or with whipped cream
* White vinegar or a flavored vinegar such as coconut works wonderfully. Optional: Coconut Chess Pie: Prepare filling as directed above; stir in 1 cup toasted flaked coconut before pouring into piecrust. Bake as directed above.