I was born in Kentucky, but left before it could really have a hold on me. I grew up very much a city girl – while I want space and freedom, I love the city and the excitement. Everything I know and associate with the South comes from my mother, and from the food and stories she would tell me. Maybe that’s why I have such a fascination with it – my mother and I never really bonded well, and learning about the South gives me a chance to understand her better.
A lot revolves around food. Good, rich food, meant to be shared with others. A community built on bringing food to a recent widow, or to a couple that have just brought home their first child. When people look at the recipes, they freak out at the butter and sugar asked for – it’s not uncommon to find whole sticks of butter in everything. But you must understand – this is food meant to be shared. These aren’t single servings – these are dishes you linger over, talking and dancing with friends and family, hearty food to fuel a workday.
Having found many Chess Pie recipes, and few that were authentic to the way my mother made them, I’ve carefully recreated hers.
Chess Pie
Makes 8 servings.
Preheat oven to 400 degrees Fahrenheit.
1/2 cup melted butter
1 1/2 cups sugar
3 eggs
1 tablespoon bourbon vanilla
1 tablespoon sherry vinegar
pinch of salt
1 9-inch pie crust (I replace the lard with shortening, but my mother just used frozen NOT DRY pre-made pie crusts, which I find work fine)
Using a standing mixer or hand mixer, cream together the butter and sugar. Add eggs, one at a time, until well mixed. Add vanilla, vinegar, and salt. Mixture should be like runny pancake batter. Pour into a prepared 9-inch pie crust. Bake at 400 degrees Fahrenheit for 15 minutes, then turn the pie and bake at 350 degrees F for 20-25 minutes. The top should be golden brown, like the top of creme brulee once torched. Cut into 1/8ths, serve with fresh whipped cream on top. Will keep for 2-3 days.
