My first taste of Chess Pie came during my days working for Senator Bob Bennett from Utah– we had a lone Tennessean working in the office who would make Chess Pie whenever our staff held a potluck. I think it was her way of winning us all over to the rich, delight that is Southern food.
Tennessee Chess Pie, originally flavored with lemon, is also popular in its chocolate form. Both versions are true Southern classics. It’s rich and custard-like. Traditionally made with eggs, butter, and sugar, it’s a simple pie that was made with whatever ingredients bakers happened to have on hand. Most Chess Pie recipes call for cornmeal, vinegar or buttermilk. Anytime thickening was needed in cooking and baking, cooks used what they had– in the Tennessee mountains, it was cornmeal.
You can find this delightfully sweet concoction in any Tennessee bakery– and pretty much any bakery in the South.
INGREDIENTS
- 1 unbaked frozen pie shell*
- 1/2 cup butter
- 1 tsp vanilla
- 2 oz. semi-sweet chocolate
- 3 eggs
- 1 cup sugar
- dash of salt
DIRECTIONS
- Preheat oven to 350 degrees F. Melt the butter and chocolate together in a small saucepan on low heat, stirring until smooth. Stir in the vanilla.
- Beat eggs while gradually adding in the sugar. Add salt and mix.
- Slowly stream in the warm chocolate and butter mixture and beat until light and bubbly.
- Pour batter into pie crust. Bake for 35 minutes or until top is slightly puffed.
- Cool completely before cutting. Serve with ice cream of a dollop of whipped cream.
If using a homemade pie shell, double the recipe to fill the shell.
