There are some things that just scream summertime to me in Tennessee. Local farmers setting up booths on the side of the road selling produce, the sudden influx of activities outdoors like family movie nights on the lawn, and, of course, the oppressive humidity. Every year about this time I start dreaming of frozen yogurt, fresh strawberries, and chess pie. Most of you may think of chess pie as a holiday treat, especially here in the South around Thanksgiving. And depending on where you are in the South, you’ll probably find different types of chess pie like chocolate or pecan. I, on the other hand, think of it as a summer treat and like it as uncomplicated as possible. I like my chess pie served cold because I think it’s sweeter that way instead of the room temperature you often find chess pie at. It’s probably just a taste preference thing but room temperature chess pie is just… wrong.

To me a perfect afternoon snack is a cup of coffee – yes, even in this heat – with a slice of chess pie. Here’s my family’s recipe:

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Old Fashioned Chess Pie

  • 1 1/2 Cups of Sugar
  • 1 Tbsp plus 1 Tsp of Corn Meal
  • 1/2 Cup of Melted Butter
  • 1 Tbsp of Vinegar
  • 1/2 Tsp of Vanilla Extract
  • 3 Eggs Beaten
  • 1 Package Frozen Pie Crusts (2 Crusts)

Preheat oven to temperature listed on pie shell’s instructions (mine was 400 degrees). Combine the first five ingredients together in a bowl. Stir in eggs slowly. Mix thoroughly. Divide between the two pie crusts. Bake for approximately 25 minutes or until golden brown and a knife inserted through the middle comes out cleanly.

You can also make this recipe using deep dish pie crusts (which is what I did). Just be sure to double the ingredients to make a nice, thick chess pie. A note about the knife: when you pull it out, the knife will probably glisten because of the moisture from the eggs. As long as it is clean, it’s done!

What do you like to eat when the weather gets hot?