Maple-Rum Chess Pie
Maple syrup and maple sugar give this chess pie a deeper, more complex sweetness, while dark rum adds depth and keeps the pie from tasting overly sugary. The tangy maple-sour cream topping, brightened with fresh orange zest, is an essential finishing touch and should not be missed. Rich, balanced and full of warm, layered flavors, this is a standout pie worthy of a holiday dessert table.
Chess Pie
Southerners have passed down recipes for this custardy dessert since it originated in the late 1800s. As the story goes, when a customer asked a pie seller in Alabama what kind she had, she replied, "It’s just pie." But with her accent it sounded like "chess pie," and the name stuck.
Classic Chess Pie
Classic chess pie filling consists of butter, eggs, flour and sugar. There are many variations, however, and I am partial to my spins! In this recipe, cornmeal and buttermilk add a boost in texture and tang that brings me home to my Southern roots. The oven temperature is lowered to cook the egg-based custard low-and-slow, making for a smooth and more tender filling.
