Chess Pie is about as southern as pie gets! The history of where Chess Pie got it's name is debatable, but it's a pie that has been around for many, many years. In my part of the country, Chess Pie was probably made much more than even Pecan Pie back in the day, due to the fact that pecans do not grow in our area and were not as readily available. Some say Chess Pie and Pecan Pie taste the same, but they do not taste all that similar to me. Pecan Pie is more syrupy and Chess Pie is more of a custard like consistency.
There are variations on the flavors of Chess Pie and this Lemon Chess Pie is one of those variations. I like the addition of the lemon, because the tartness of the lemon cuts the sugar somewhat in this very rich pie. Here is what you will need for this "Lemon Chess Pie":
1 unbaked 9" deep dish pie shell
1 stick butter, melted (1/2 cup)
2 cups sugar
1/4 cup fresh lemon juice (you will need about 2 fresh lemons)
2 Tbs. lemon zest
4 eggs, lightly beaten
2 Tbs. cornmeal
1 tsp. white vinegar
1 tsp. vanilla
1/4 tsp. salt
1/4 cup half and half
Preheat oven to 350 degrees.
Cream together butter and sugar. Add the rest of the ingredients and mix well. Place the unbaked pie shell on a cookie sheet. Pour the mixture in the shell and carefully place in the oven on the center rack.
Bake for 45-50 minutes. The top will brown, but do not overbrown it. The thin brown crust on top is typical for a Chess Pie. Allow to cool before slicing!
Serve plain or...
with a dollop of whipped cream! Delicious!