A favorite Old Mill recipe is for Tennessee Chess Pie, a simple southern classic made with just eggs, butter, and sugar, with the addition of cornmeal and vinegar. In parts of the South, and certainly here in the East Tennessee mountains, lemon juice was a scarcity in baking, so vinegar was substituted for flavor. And when thickening was needed in cooking and baking, cooks turned to what they had on hand – cornmeal. So chess pie is a little different than other custard pies, and we love to bake it with our freshly stone-ground yellow cornmeal.
Makes 1 9-inch pie, about 8 servings
Prep: 10 to 15
1 cup granulated sugar
4 tablespoons unsalted butter, softened
3 large eggs
1 tablespoon cider vinegar
1 tablespoon The Old Mill Yellow Cornmeal
1/2 teaspoon salt
2 tablespoons milk
1 9-inch unbaked pie crust
1. Preheat the oven to 350 degrees.
2. Place the sugar and butter in a large bowl and beat until creamy. Add the eggs, vinegar, cornmeal, salt, and milk and stir to combine well. Pour the batter into the pie crust, and place in the oven.
3. Bake until golden brown, about 45 minutes.