This brown sugar chess pie is the perfect pie to serve all fall and Thanksgiving.
Good ole fashioned chess pie is a classic, and the best part of it is the simplicity in making it.
Big mama makes a mean chess pie, and it always causes me to wonder how such few ingredients can bake into such a perfectly chewy and delightfully sweet pastry. I think there is a lot to be said about the dessert recipes of yesterday and yesteryear. They didn’t require a lot of ingredients or preparation because those resources didn’t exist quite frankly.
My big mama worked full time, made home cooked meals every single day (both breakfast, lunch and dinner) and took care of her brigade in the best way possible. And there was never a lack for dessert around her home either. I’m amazed when I think about all she accomplished while baking pies at the same time.
What I love about chess pie is how it just “works”. You can throw it together quickly but it can also be quite the treat for the holidays. Thanksgiving and pies always go together, quite perfectly might I add. No one ever knows about the simplicity nor do they really care when they take a bite out of something out of this world delicious. The hows and whats of the process in making it don’t concern people. They are only concerned about taste and memories associated with that taste. It is truly a trick of the brain that works quite well, especially on Thanksgiving when you have a ton of recipes to make for a ton of people in a limited amount of time.
- ¾ cup butter
- ¾ cup granulated sugar
- ½ cup light brown sugar, packed
- 3 large eggs
- 1 tablespoon yellow cornmeal
- 1 tablespoon pure vanilla extract
- 1 tablespoon vinegar
- 1 prepared pie crust in pie pan
- Preheat oven to 350 degrees.
- Beat butter, both sugars, eggs, cornmeal, vanilla and vinegar together in a medium sized bowl using a hand mixer or in the bowl of your stand mixer until well combined.
- Pour batter into prepared pie shell and bake for 35-40 minutes.
- Cool for at least 4 hours and serve.