Serious Eats: Recipes
This is a great, basic recipe for Chess Pie, the gooey, sweet Southern classic. The filling is a rich custard that's sweeter than most, balanced just slightly with the addition of white vinegar. A small amount of flour and cornmeal create a very thin, crispy caramelized crust over the top.
This recipe is adapted from the original featured in Southern Living magazine. Southern buds of mine swear that it's the real deal.
About the author: Lauren Weisenthal has logged many hours working in restaurant kitchens and bakeries of Brooklyn and Manhattan. She is a graduate of the Artisan Bread Baking and Pastry Arts programs at the French Culinary Institute. You can follow her on Twitter at @evillagekitchen.