The beginning of Thanksgiving week is the start of the parade of sweets at our home. It seems endless, as our good neighbors and friends gift us with the most decadent sweets. We indulge, until there are sores on our tongues and we’ve gain five pounds. By the time the new year comes we can’t even look at our picked over sweets let alone eat them. Knowing our pie critics might have the same “sweet aversion” made choosing a pie challenging.
This pie reminded of some distant place, with warm sand and palm trees blowing in the wind. Not the cold, snowy weather we are currently experiencing. Ease of making the pie was high on my list too. Not that I didn’t have the time but my family and I were still in sloth mode and it was hard to kick the habit.
Many people believe the origin of the name chess pie came from the term “pie chest”, another name for a pie safe (found out more about pie safes in equipage).
Chess pies are a Southern specialty that has a simple filling of eggs, sugar, butter, and a small amount of flour. What sets chess pie apart from many other custard pies is the addition of cornmeal, which helps to create a thicker consistency. Flavorings, such as vanilla, lemon, maple, coconut or chocolate are also added to vary the basic recipe.
1 deep dish pie pan Preheat oven to 350o F
*1 single pie crust Bake: 60-65 mins.
1 stick melted butter
1 1/2 cups white granulated sugar
1 tbsp cornmeal
1 tsp. vanilla extract
1 cup coconut
1 ( 20 ounce) can crushed pineapple in own juice, drained
1 tbsp all-purpose flour
- Melt butter and set aside to cool.
- Stir in butter, pineapple, coconut and flour.
- Beat together sugar, cornmeal, eggs and vanilla extract.
- Pour into pie crust.
- The pie might jiggle a little in the middle but the custard will continue to cook after you take it out of the oven.
- If you don’t want your pie crust to get brown around the edges, after 40 mins. you can cover the edge with foil or a pie shield.
*If the pie recipe does not require a “speciality crust” my secret is a pie crust made by Krusteaz. Yes, the cat is out of the bag…..I cheat and use a box pie crust. It makes the most delicious flaky crust and my friends always for my recipe. Not only that, but it is so easy. From box to pie pan is less than five minutes. Most stores sell this product on the baking/flour aisle, but you have to look for it high and low and sometimes behind post.
Pie ~ One of the simple pleasures of life.