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Home Sweet Home Bakealong 45: Chess Pie

October 24, 2015

As Beckie mentions this is insanely sweet. It looked cooked after half the time so I tried to move it, only for the edge of the crust to lift letting out a tidal wave of hot, curdled looking liquid. I shoved it back in the oven and pretended not to notice. At the end of the cooking time it came out, cracked (as the recipes told me to expect) but set. <Walks off whistling…nothing to see here. everything went exactly to plan>.

‘jes pie.

Apparently this is a pie from the deep south and is called ‘chess’ because  you sour some cream to make a cheese-like substance, so the ‘chess’ is a derivation of the word ‘cheese’. However, I like this take better: “a plantation cook who was asked what she was baking that smelled so great -“Jes’ pie” was her answer.”

A sugar high in a slice

Chess Pie 
from Home Sweet Home by the Hummingbird Bakery

110g cold unsalted butter, cubed
225g plain flour, plus extra for dusting
80g caster sugar
1 large egg

100g unsalted butter, softened
400g caster sugar
1tsp vanilla extract
4 large eggs
60ml double cream
1 tbsp fine cornmeal
1 tbsp white vinegar

Next Up: Pumpkin bars (now that I’ve finally located pumpkin puree – thanks Waitrose!)

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