The name chess pie has nothing to do with chess. People speculate that the name either came from pies being stored in what was called a “pie chest.” Another theory is that people in the southern parts of the United States where chess pie is popular were saying they “just made pie” and it was pronounced “ches’ made pie.”
Either way, chess pie is something you ought to try.
For an extremely simple pie crust recipe I always go to Bob’s Red Mill for the Easy as Pie Crust recipe which uses the Gluten Free All Purpose Mix. The flour mix, along with butter and a little soy milk creates a terrific pie crust which can be used for sweet or savory pies. I’d just eat the baked pie crust it’s that good.
But, these days I’m filling the crust with lemon chess pie filling or chocolate chess pie.
With the lemon pie the basic idea is to mix lemon zest and juice with sugar and butter then fold stiff egg whites into it. This forms a lovely custard like pie that has a definite lemon flavor without being sour or sickeningly sweet.
The chocolate chess pie includes melted bittersweet chocolate, milk, vanilla, butter and eggs. The whites are not separated in the recipe I follow for chocolate chess pie.
Lemon Chess Pie
from Christy Jordan
1 C Sugar
4 T Butter
Grated rind and juice of two large or three small lemons
4 eggs, separated
1 pie crust (baked)
Cream sugar with butter until light and fluffy. Beat in egg yolks. Add grated lemon rind and juice, beat in. Beat egg whites in a separate bowl (with clean beaters) until stiff and lightly fold in. Pour into pie shell and bake at 350 until set and light, about twenty five to thirty minutes.
For step-by-step pictures and more visit the recipe at southernplate.com
Simple Chocolate Chess Pie
1 1/4 cups sugar
1/4 cup milk
2 squares bittersweet chocolate, melted (cooled)
1/2 cup butter, melted (cooled)
1 teaspoon vanilla
1 pie crust (9 inch)
Preheat oven to 350ºF.
Prick pie crust and par- bake for 5 minutes.
Beat eggs well.
Add sugar and beat again.
Add milk, vanilla, chocolate and butter.
Pour into pie crust.
Bake at 350º for 30 minutes or until pie begins to crack on top.
Even if you under-bake the pie, like I did, it’s amazingly delicious. Mine turned out with a firm chocolate layer and a squishy caramel like layer.
For more information visit this recipe at recipezaar.com