Blueberry Pineapple Chess Pie!!!

    

 I know if you follow my recipes and posts, you know I love blueberries and recipes that call for them!   My husband loves pineapple!   We both love pie so this "Blueberry Pineapple Chess Pie" seemed to be just perfect for us!!!  This is so good and it's also so easy!!!   Here is what you will need:

1 unbaked 9" deep dish pie crust

3 large eggs

3 Tbs. all purpose flour

pinch of salt

2 cups sugar

1 Tbs. fresh lemon juice

zest of 1/2 lemon

1 tsp. vanilla

1/2 cup melted butter (1 stick)

1  (8 oz.) can crushed pineapple, drained

1 cup fresh blueberries

Preheat oven to 350 degrees.

Beat eggs until frothy.  Add flour, salt and sugar and beat until incorporated.  Add lemon juice, vanilla, melted butter.   Fold in pineapple and blueberries.

Place the pie crust on a cookie sheet and carefully pour the filling in.  Place in the preheated 350 degree oven for 50 -55 minutes.
  

It should be set and just lightly browned when done.  Allow to cool slightly then slice and serve with a dollop of whipped cream!!!  Delicious!!! 

Chess Pie...a Southern Favorite!

The one pie that is probably close to 'as southern' as the pecan pie, is the the chess pie.  In my part of the south, it was probably served much more often, mainly because pecans do not grow here and were not always plentiful like in so many of the deeper southern states.  Even without the pecans, this pie is very rich and a small slice will do for most people. 

There are a lot of theories about why it's called chess pie, but no one knows for sure.  Some think because it is similar to the English lemon curd pie which they called a 'cheese pie', minus the lemon and the cheese,  so this pie became known as chess pie.   That seems to be a stretch to me.  

Another theory is that gentlemen would retire to the parlor after dinner to play chess and have this pie.  I don't think that works either.  Then there is the one that theorizes that back in the day of slavery, the cooks would be asked what was for dessert and they would say 'jes pie'...that one might work. 

 The last one is that this pie is so sweet it will keep in a pie chest or safe for a few days without ruining and was therefore called a 'chest pie' and with the southern accents, later called a Chess Pie.  That one works for me best.   It could be any or none of these.

I always remember my great great aunt making this pie and it seemed like she made it at least once a week.  She baked every week day (not weekends)  of every week that I can remember.  Can you imagine baking that much?  I can't and I cook a lot...especially now. 

Here is what you need for this pie: 

1 unbaked 9" pie shell

1 stick butter, melted

2 cups sugar

4 eggs, lightly beaten

1 Tbs. flour

2 Tbs. cornmeal

1 Tbs. white vinegar

1 tsp. vanilla

1/4 tsp. salt

1/4 cup half and half

Preheat oven to 350 degrees. Cream together butter and sugar.  Add the rest of the ingredients and mix well.  Place the unbaked pie shell on a cookie sheet.  Pour the mixture in the shell and carefully place in the oven on the center rack.  

Bake for 45 to 50 minutes or until slightly browned (don't over brown).   Remove and cool before serving.

Chess Pie!





Lemon Chess Pie!

Chess Pie is about as southern as pie gets!  The history of where Chess Pie got it's name is debatable, but it's a pie that has been around for many, many years.  In my part of the country, Chess Pie was probably made much more than even Pecan Pie back in the day, due to the fact that pecans do not grow in our area and were not as readily available.   Some say Chess Pie and Pecan Pie taste the same, but they do not taste all that similar to me.  Pecan Pie is more syrupy and Chess Pie is more of a custard like consistency. 

There are variations on the flavors of Chess Pie and this Lemon Chess Pie is one of those variations.  I like the addition of the lemon, because the tartness of the lemon cuts the sugar somewhat in this very rich pie. 

  Here is what you will need for this "Lemon Chess Pie":

1 unbaked 9" deep dish pie shell

1 stick butter, melted (1/2 cup)

2 cups sugar

1/4 cup fresh lemon juice (you will need about 2 fresh lemons)

2 Tbs. lemon zest

4 eggs, lightly beaten

1Tbs. flour

2 Tbs. cornmeal

1 tsp. white vinegar

1 tsp. vanilla

1/4 tsp. salt

1/4 cup half and half

Preheat oven to 350 degrees.

Cream together butter and sugar.  Add the rest of the ingredients and mix well.  Place the unbaked pie shell on a cookie sheet.  Pour the mixture in the shell and carefully place in the oven on the center rack.  

Bake for 45-50 minutes.  The top will brown, but do not overbrown it.   The thin brown crust on top is typical for a Chess Pie.  Allow to cool before slicing!  

Serve plain or...

with a dollop of whipped cream!  Delicious!