Most folks don’t know it, but traditional chess pie calls for a secret ingredient: vinegar.
Why is it called chess pie?
There are plenty of versions of that story.
Credit:Jen Causey, Prop Stylist: Christina Daley, Food Stylist: Ana Kelly
Others say the name came about because it was kept in pie “chests.”
Our recipe uses premade piecrust, so pulling one together for last-minute celebrations is a breeze.
Flour and cornmeal thicken the filling and vanilla enhances the creamy custard.
Credit:Jen Causey; Prop Stylist: Christina Daley; Food Stylist: Ana Kelly
And did we mention that the unlikely secret ingredient of this sweet and gooey pie is vinegar?
Just a tablespoon of white vinegar in the filling balances out the sugary sweetness.
“Necessity is the mother of invention,” as the saying goes.
Credit:Jen Causey; Prop Stylist: Christina Daley; Food Stylist: Ana Kelly
You won’t really taste the vinegar, thoughit just rounds out the taste of the sugar.
Been looking," wrote another reviewer.
“As a 111 lb woman I eat entire pie by myself.
Credit:Jen Causey; Prop Stylist: Christina Daley; Food Stylist: Ana Kelly
Of course not at once.”
Parbake piecrust:
Line pastry with aluminum foil.
Fill with dried beans or pie weights.
Credit:Jen Causey; Prop Stylist: Christina Daley; Food Stylist: Ana Kelly
Bake at 425F for 4 to 5 minutes.
Remove weights and foil; bake 2 more minutes or until golden.
Add eggs, and stir well.
Credit:Jen Causey; Prop Stylist: Christina Daley; Food Stylist: Ana Kelly
Pour filling into piecrust.
Cool pie:
Cool completely on a wire rack.
If desired, garnish with powdered sugar.
Credit:Jen Causey; Prop Stylist: Christina Daley; Food Stylist: Ana Kelly
Bake as directed above.
Credit:Jen Causey; Prop Stylist: Christina Daley; Food Stylist: Ana Kelly
Credit:Jen Causey; Prop Stylist: Christina Daley; Food Stylist: Ana Kelly
