Ingredients
1 Pâte Brisée for 9″ shell
1 1/2 cups Granulated Sugar
1/2 cup Brown Sugar
1/2 cup Butter, room temperature
2 Tbsp Cornmeal
1 tsp Vanilla extract
1/2 tsp Cinnamon
5 eggs
2/3 cup Buttermilk
Directions
- Preheat oven to 350°F
- Cream the Sugars, Butter, Corn Meal, Cinnamon, and Vanilla Extract.
- Slowly beat in each egg.
- Finally, beat in the Buttermilk gradually.
- Roll out your Pâte Brisée to 1/8 inch thick, and big enough for a 9″ pie. Place in pie pan and crimp the edges as you desire.
- Pour filling into the shell.
- Bake for 45-50 minutes, or until it has set. The edges may brown slightly.
Makes 1 pie.
NOTES: I cannot find any definitive reason why Chess Pie is called so. Some theories say it is because it came to the Americas from Chester, England. Other theories say it comes from a pie chest (or piece of furniture for pies). All I know, is it is very common in the South, and always made with buttermilk! I highly discourage making this with cream or milk, unless you add a little of vinegar.
