It has been another one of those crazy weeks and weekends. Too much going on for a gal my age! I’m a bit delayed getting my Easter/Spring décor up and tonight when I went to the basement I couldn’t find several of my bunnies! I’ll return tomorrow to see if I can find their nesting spot. Like last week I am looking towards the Easter meal and wanted to showcase one of my all-time favorite desserts, chess pie.
I had never heard of chess pie until I moved to Platte County Missouri in 1983/84. The Christian Church in Platte City had an annual dinner with soup or baked potatoes served with homemade pie. I remember being introduced to chess pie at that time. I fell in love with this super simple pie from the south. Since Platte County was settled by Kentuckians I went back to check history and it is truly a historical favorite of this great state. However; yes, you knew that was coming, chess pie originated with the English. One of the main reasons it was so popular was because it used items that were pretty standard in most homes. Sugar, eggs, butter, milk, and cornmeal being a part of the base foundation. Many stories tell us it got its’ name when the family asked what kind of pie it was, the cook said: ‘Oh, chest pie.’ Thus, the name ‘chess’ pie stuck.
I usually refrigerate this pie within a few hours of serving. It
is actually best when presented at room temperature. I thought about it for Easter because of the nice lemon twist, simplicity and closure to a heavy ham dinner.
Last week we chatted a bit about eggs, do remember to get yours a couple of weeks prior to Easter so you can peel the eggs. I get most of my eggs these days from my friend, Lucy. The shells on her eggs slip right off, she indicated it is partly due to the type of feed she uses. My deviled eggs do look mighty fine when the eggs come from her chicks!
If you’re going to someone’s home for Easter remember to take a small hostess gift. Years ago you would find me taking a bottle of nice wine, but these days I reach for a unique item that I have canned or I’ve picked up at a specialty store. Or; I take a clever kitchen tool that not everyone has. If I know the individual appreciates interesting flea market finds, I’ve also gone that route.
Don’t get too busy that you cannot find time for your self this week. It’s also time to pick up your potatoes, cabbage and corned beef for St. Patrick’s Day. Enjoy, Simply yours, The Covered Dish.
Lemon Chess Pie
2 cups granulated sugar
2 tablespoons cornmeal
1 tablespoon flour
4 large eggs, unbeaten
¼ cup melted butter
¼ cup milk
¼ cup lemon juice
3-4 tablespoons lemon peel, zested
1 (9 inch) unbaked pie crust
Preheat oven to 350 degrees
Bring together the sugar, cornmeal and flour together in a bowl, incorporating together. Make a well in the center, add each egg, whisking well after each addition. Now add all the remaining ingredients and whisk the ingredients together until well blended. Pour into unbaked pie crust, protecting the crust edges, bake for around 45 minutes. You will test this pie like most custard styles, with a clean knife inserted in the center. Don’t use a table knife, use a thin blade paring knife. When the knife comes out clean it is done. Serve with a dollop of whipped cream on top and perhaps a mint leaf or a small wedge of fresh lemon or zest.
