Oh, I am so glad it’s Friday!!!
It has been such a busy week, but such a great week.
On Monday I went to dinner with my friend Allie, who also had a baby last year. On Christmas to be exact! It was such a good night with dinner, drinks, and lots of catching up. It’s always so good to be able to share news, ideas, and funny stories to the point where you have tears in your eyes.
Allie is the kind of person who you feel you’ve known for decades but have only know each other a short period of time. She is wrapping up her degree to be in social work. I think she’ll he really successful as she has this great charm about her, which will help her communicate with her clients.
We’re both heading back to our guys’ hometown for the 4th of July so I’m sure we’ll get to hang there. And probably have some wine. And laugh until we cry again.
Oh, how is it already the end of June?!?! The month has breezed by! This just means that this is the last of my chess pies for the month of June!
So every week Price asked me what Chess Pie was and I’d say “I dunno, but it sure is sugary!” Super helpful, no?
Well, a little wiki later and ta-da! I know what a Chess Pie is! It’s a sugary custard pie that has it’s roots in England but has now become a Southern thing. And when you read the recipe and think ‘cornmeal, really?’ you’ll now know that it’s no mistake, there is cornmeal in the filling. But I swear you wouldn’t even know it.
All of the Chess Pies that I made were sweet but this was swaaaa-eeeaaattt! Got it? I’d say that you should skip the 8 slice cutting, and just go to 12-16 slices. Because gang, sugar. But it’s so good that you can get over the cavity you’ll have after eating it.
The brown sugar gives it a nice caramel flavor that isn’t over the top. It’s subtle so you know it’s there but it’s not all up in your face. I think it’s nice that it sets it apart from the other pies for that reason.
Brown Sugar Chess Pie
Makes a 9″ pie
- 3 large eggs
- 1 cup sugar
- 1/2 cup light brown sugar
- 1/2 cup of butter
- 1 tablespoon cornmeal
- 1 tablespoon vinegar
- 2 teaspoons vanilla extract
- 1 unbaked pie shell
- Preheat oven to 325 degrees.
- In the bowl of a stand mixer, combine the sugar.
- Melt the butter and add it to the sugars. Beat well until light and fluffy.
- Stir in the eggs, cornmeal, vinegar, and vanilla extract until fully combined.
- Pour the filling into the pie shell. Bake for 45 minutes or until set. If edges are browning too quickly, cover with foil. Remove from oven, place on wire rack to cool.
Sourced from Twirl and Taste