Southern creamy chess pie
Instructions:
-
Chess pies were originally a cake or tart of light pastry that contained a cheese filling. Over the years, the cheese disappeared from the recipe and lemon or orange and almonds were substituted. The word chess is a corruption of cheese.
- 1 cup sugar;
- 1⁄4 cup butter, melted;
- 3 eggs, lightly beaten;
- 1 cup light cream;
- 2 tablespoons lemon juice;
- 1⁄2 teaspoon grated fresh lemon rind;
- 11⁄2 teaspoons all-purpose flour;
- 11⁄2 teaspoons cornmeal;
- 1 unbaked 9-inch pie shell.
- Preheat oven to 400 F.
- In the large bowl of an electric mixer, combine the sugar, butter, eggs, cream, lemon juice, and lemon rind. Beat until thick and light. Add the flour and cornmeal to the lemon mixture at medium speed,until blended. Spoon filling into the pie shell. Bake at 400 F. for 10 minutes; reduce temperature to 300°F. and bake 50 minutes longer, until set.