Gerald Ramey’s Chess Pie.
Gerald Ramsey’s Chess Pie is the version featured in his Morning Noon and Night Cookbook and presumably served in the tea room at SMU in the olden days. It is different from Mom’s Chess Pie in several ways: more eggs, more solids for a thicker consistency, and lemon juice instead of vinegar. Try them both and see which you like better. Makes 1 9-inch pie.
Ingredients:
9 inch basic pie crust, unbaked
2 c sugar
5 eggs, beaten
1 ¼ T cornmeal (white if you have it)
1 ½ T pastry flour or all purpose flour
pinch of salt
2 t vanilla extract
1 ½ t lemon juice
½ c melted butter
The large number of eggs caused the top to crack, similar to a fallen soufflé. But it made for an interesting top layer on the sliced pie.
Method preheat oven to 300 degrees. In a mixing bowl, combine sugar, cornmeal, flour and salt. Gradually beat in eggs. Add other ingredients and beat 3-5 minutes until all combined. Pour into unbaked pie crust and bake 1 to 1 ½ hours till the filling is set. Cool before slicking and serving.
