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."
 
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photo by LizzieBug photo by LizzieBug
photo by LizzieBug
photo by Louise L. photo by Louise L.
photo by LizzieBug photo by LizzieBug
Ready In:
1hr
Ingredients:
9
Yields:
1 pie
Serves:
8
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ingredients

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directions

  • 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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Reviews

  1. Very good. Probably the best chess pie I've made. Of course, it's sweet but I think the mix of brown and white makes it just the right sweetness. I cooked the recommended time and then turned off the oven, opened the door and let the pie sit for about 10 minutes in the oven and it helped it to set perfectly. Thanks for the recipe!
     
  2. Wonderful! Chess pie has a buttery, caramel sweet filling and this is exactly how it should be. Adding nuts would just not be right! :) My kids devoured this pie in no time but I did manage to get one piece. Used half and half instead of whipping cream cause whipping cream was not available. Thanks to you and your mom for sharing the recipe! Made for PAC Fall 2008.
     
  3. Made this for my hubby. Turned out very nicely.
     
    • Review photo by Louise L.
  4. The pie was very watery and gooey. I literally had to eat it with a spoon. Maybe next time I'll add more cornmeal or add flour as I've seen in other recipes.
     
  5. 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.
     
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Tweaks

  1. Great Recipe!! Whipped the rest of the whipping cream and put on top of the pie..
     

RECIPE SUBMITTED BY

I’m a 20-something writer living with my wonderful husband of four years and our headstrong basenji pup in the Southeastern part of the US. We're expecting our first baby in Feb '09. DH and I love to travel. We barely get back from one trip before we’re planning the next one! Earlier this year we visited Australia and New Zealand and seriously thought about never coming home! We’re not sure where we’re headed next. Argentina is high on the list, But then again, so are Greece, South Africa, and Russia. So many places to experience, so little time—and money! I read and craft in my down-time. You’ll never find me without a book tucked away in my bag or one of my pockets and I’ve always got some kind of craft project going on. DH is a tennis player so we spend a lot of time out on the courts. Well, he’s out on the courts; I’m on the sidelines guarding the beer!
 
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