My southern husband's two most favorite pies are: pecan and chess. I'll agree that pecan pie has always been one of my favorites as well, but being a "yankee", I had never heard of a chess pie until I met my husband. His Aunt Mary sent me her chess pie recipe shortly after Michael and I were married, and I was amazed the first time I made it. It was SO good. Now it's a staple dessert at our Thanksgiving meal every year, along with a pecan pie.
I hope everyone has a wonderful Thanksgiving!
Aunt Mary's Chess Pie
1- 9 inch unbaked pie crust (homemade or store bought)
1/2 cup (1 stick) salted butter, melted
1 cup granulated sugar
1 T cornmeal
4 T milk (whole or 2 %)
1 T white vinegar
1 T vanilla
Line a pie plate with the unbaked pie crust.
Whisk together the butter, sugar, cornmeal, eggs, milk, vinegar and vanilla. Pour into the unbaked pie crust. Bake for 35-40 minutes until set. Cool completely and then serve with homemade whipped cream! Enjoy!
1 cup light brown sugar
3 large eggs
Fold the chopped, toasted pecans in to the egg mixture.
(* I highly recommend toasting the pecans for the best flavor, but it's optional. Here's how to toast the pecans: For every 1 cup of pecan halves: melt 1 T butter in a saucepan. Remove from the heat, add the pecans and toss to coat. Spread pecans onto a parchment lined baking sheet in a single layer. Bake in a preheated 350 degree oven for 5-7 minutes, until fragrant. Remove from oven and let cool. )
Pour pecan mixture into pie crust. Bake for about 40 minutes or until the center is set. Let cool completely (or overnight) before slicing. Serve with homemade whipped cream! Enjoy!