Name: Chess Pie
Yield: Yield: 8 or More Servings.
Cuisine: United States
Ingredients: ¼ cup milk; 4 eggs; Salt to taste, if desired; 2 tablespoons white cornmeal; 1 tablespoon flour; 2 cups sugar; ¼ pound butter, at room temperature; Pastry for a 9-inch Pie; ¼ cup freshly squeezed lemon juice; 2 teaspoons grated fresh lemon rind; Sweetened whipped cream for garnish, optional; Freshly grated nutmeg for garnish

Preparation info

Yield:
8
or More Servings.

Difficulty
Easy

Appears in

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

About

The origin of the name “chess pie” was explained to me on a visit to Kentucky as follows: A visitor to the South went to a dining establishment. At the time for dessert, the waitress told him that pie was included. He said he would like apple pie and she replied that it was not served. “Then I’ll take peach,” he said. No peach either. “What kind of pie do you serve?” he asked. “Jes’ pie,” she told him.

When in the course of reporting recipes for publication in The New York Times<