Chocolate Chess Pie would be a good one to add to your repertoire. The beauty of this Old South heritage pie is that it can be made with the ingredients that most cooks have on hand and takes less than 25 minutes to put together.
Sometimes when I mention chess pies I get a puzzled look. It seems that not everyone, even in the South, knows about them. One of the most down-to earth -pies you can make, a chess pie is made from eggs, sugar, cornmeal or flour, some corn syrup and flavorings. It is very simply made, but hugely delicious and comforting.
Now I realize that some folks don't think they have had dessert unless it involves chocolate. But this pie packs a big wallop of cocoa to go along with all the other homey ingredients.
So let's get started!
|Set out the ingredients out ahead of time and this will save a time when you get started baking. Also, you will know whether or not you have all of the needed ingredients.
1 cup sugar
3 T. cornmeal
3 T. cocoa
1/2 cup butter, melted
1/2 cup light corn syrup
1 tsp vanilla
1 tsp. rum flavoring (optional)
1/4 tsp. cinnamon
1 unbaked pie shell
Mix sugar, cornmeal, cocoa, and cinnamon in a bowl. Add eggs, butter, corn syrup and flavorings; mix well. Pour into pie crust. Bake at 350 degrees for 45 minutes.
|This is already looking good!
|A few pricks in the base of the pie shell will prevent it from bubbling during the baking.
|I make a simple pie shield by folding a square sheet of aluminum foil in half and then cutting out the center.
And here is a slice. It should have a bit of a crunchy, solid top with a gooey, rich, eggy, chocolatey interior.
I sprinkled the warm pie with powdered sugar around the edges and then just a bit of granulated sugar. Seemed like the pie needed some color so I clipped a few mint sprigs and pansies for a garnish. Now that the pie was getting so pretty, I decided to serve it on my grandmother's china . Finally, I topped it with ice cream or whipped cream, an essential addition, I think.
This pie is a Southern classic....I hope you will give it a try.
Thanks for stopping by!