I was born and raised in the South, so naturally I grew up eating Chess pies. My Grandmothers, Mother…everyone made chess pies. Plain, chocolate, mixed, you name it, they made it. In case you don’t know, Chess Pies are about as SWEET and RICH and any pie known to man. They’re just plain damn good.
The Juju Woman is also a Southern Woman, but she’d never made one until last night. Turned out perfect, but it fell just a tad in the middle…no big deal…it will make you sweat.
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I made my first about a year ago. I tried a plain and a lemon at the same time. Not bad, though I’d like to try the real deal sometime to see how close I got. I had never heard of one – not Southern enough, apparently.
Ma’am, give it another shot. Try a plain one. One thing funny , we cook ours at one temperature for a while, and another for awhile.
In the days before refrigeration, cakes and pies were kept in a fly-proof but unrefrigerated chest. Pies had to contain enough sugar and low enough moisture to keep for days in ambient temperatures without spoiling, hence the sweet recipe.
And “chest pie” morphed into “Chess pie”.
And they’re delicious.
MC
Interesting, I never knew that. They’re delicious for certain.
I think they’re called Transparent Pie in Kentucky.