The first time I remember hearing of a chess pie was as a little girl at my grandmother’s house. There was this pie on their dining room table and my grandparents and their friends had practically swarmed it until there was only a tiny piece left. Fortuantely, that piece went to me.
A thick, custardy textured pie, chess pie has long been associated with southern cuisine. No one quite agrees on the actual origins of the name except for the fact that it has absolutely nothing to do with the game of chess (We’ve always been more checkers type folks down here anyway). One theory is that since this pie kept so well in a common piece of furniture known as a pie safe or pie chest, they simply named it after that (we do have a tendency to drop our T’s – gotta love the drawl!). Another theory is around the time the pie was invented, it did not have a name and when the cook was asked what kind it was, she simply replied “Its ‘ches pie” (which is southern for “It’s just pie”).
Either way, chess pie is just a good old fashioned dessert. Lemon chess pie is my personal favorite. I like to make it with my mix in the pan pie crust for a total old fashioned, simple but good experience.
Lets hear it for simplicity! All you need is margarine, eggs, lemons, and sugar! I have used lemon juice on occasion when I didn’t want to fuss with lemons or didn’t have them on hand.
- 1 Cup Sugar
- 4 Tablespoons 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.
Thanks for reading Southern Plate!!!!