This post may contain affiliate links. We may make a (very) small amount of money if you click on or purchase through those links at no additional cost to you. This helps keep the lights on, but rest assured we do not link to products that we do not personally use and recommend.
There are many classic Southern dishes that you can get most anywhere such as fried chicken, cornbread, and sweet tea. These dishes are widely publicized and ,thanks to Paula Deen, good recipes are readily available. But there are a few Southern classics that even Ms. Deen hasn’t given to the masses. Among those treasured few is Chess Pie. Chess Pie has been in my life for as long as I can remember. My momma made it, my momma’s momma made it, and her momma made it too. It has been at every major holiday and event in our family and it is something that is always looked forward to. The simplest way to describe Chess Pie is pecan pie without the pecans, but it is sooo much better than that and it is my favorite part of the holidays. Serve it room temperature or slightly warm with a scoop of ice cream. This recipe is written the way I received it when I got it from my mother.
Beat 2 eggs
Add 1 1/2 cups sugar ( 1 c. white; 1/2 c. brown sugar)
Stir 1 T corn meal
1 T flour
Add 1/4 c. melted butter
1/4 c. milk
Add 1/2 t. vinegar
1/2 t. vanilla
Pour into pie shell and bake @ 325 for 45 minutes.