Jody's Chess Pie


This was my favorite dessert at the farm for years, maybe because it was not always at Sunday lunch - just occasionally. I finally got the recipe from Molly Groves, Jody's daughter, once she moved to Nashville two years ago.

For those of you that have no idea what chess pie is, think of a pecan pie without the pecans --- ooey, gooey, buttery, deliciousness.

For Two Pies:

6 eggs

2 sticks of butter (melted)

3 cups of sugar

1 T vinegar

1 tsp. vanilla

1 T cornmeal

2 pie crusts

For One Pie:

4 eggs

1 stick of butter (melted)

1 1/2 cups of sugar

1 T vinegar

1 tsp. vanilla

1 T cornmeal

1 pie crust

~ Beat eggs slightly.

~ Add sugar and melted butter to egg mixture.

~ Add vinegar, vanilla, and cornmeal.

~ Bake at 325 degrees for 45 minutes.

* - Jody uses prepared pie shells. If using pie crust, pre bake for ten minutes before adding filling.

Basic Pie Crust:*

1 1/4 cups all-purpose flour

1/2 tsp salt

8 T cold unsalted butter, cut into pieces

3 to 4 T ice water, as needed

* Makes 2 pie crusts.

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Frankie's Olive Oil

Williams Sonoma Croissants

Joe's Stone Crab Claws

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