Pie Failure or Not?
This chess pie version was a total failure until the next day. I’ll explain this later. Most chess pies add a little cornmeal to the filling. Instead of that, I added almond flour not a little.
Chess Pie History
This unusual pie has many possible origins. Some think it is derived from the word “cheese”, even though there is no cheese in chess pie. It’s sort of like a cheesecake, in that it’s refrigerator-hardened and sweetened custard set inside of a pie crust.
Chess pies are associated with the South. Though the origin of the name remains uncertain, there are plenty of guesses and a bit of folklore surrounding it. The first printed recipe dates back to the mid-1700s in a cookbook called Martha Washington’s Booke of Cookery.
Chess Pie Variation Ideas
Chess pie like custard has a simple filling of eggs, sugar, butter and a small amount of flour. Some recipes include cornmeal and others are made with some vinegar. Brown or white sugar may be used, and buttermilk is a common ingredient. Flavorings, such as vanilla or lemon juice, may also be added to vary the basic recipe.
Ingredients for one 9-inch pie
- 1 1/2 cups coconut cream
- 1 cup light cream or half-and-half
- 1/2 cup almond flour
- 3/4 cup sugar
- 4 large whole eggs
- 2 egg yolk
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
- Prepare the pastry: Roll the pastry and line a 9-inch pie plate with the bottom crust. Roll out the remaining dough for the top crust. Chill the pastry and partial-bake. Let cool to room temperature.
- Preheat the oven to 350° F.
- Boil the sweet potatoes until tender all the way through, about 30 minuteshour. Set aside to cool.
- Remove the sweet potato flesh and puree or beat until smooth.
- Mix sugars and spices in a bowl.
- Now whip the eggs in the bowl with spices until a smooth texture.
- Mix sweet potato puree with milk in pan and heat up until it boils.
- Temper egg mixture with this hot mixture. Mix well and add vanilla, orange juice and zest.
- Slowly pour the mixture into the cooled pie shell.
- Reduce the oven temperature to 350° F.
- Set the pie on the center oven rack and bake for 20 minutes, turn the pie 180° degrees. Continue baking until the center is set and the edges start to rise, about another 20 minutes.
- When ready the filling will be firm. The edges of the filling may puff up a little. You should not see much browning if any on pie filling.
- Transfer the pie to cool. Serve slightly warm or at room temperature.
- For storage cover the pie loosely with aluminum foil and refrigerate.
Cracks in the filling
are signs of an overcooked custard.
It is fine but not the best.
Sweet Potato Pie Success Tip
Darker skin sweet potatoes are the best for pies. They tend to be sweeter and less dry.