Growing up in the south we love our tea and our sweets. One of those sweet staples was Chess Pie. To tell you that I love Chess Pie would only be scratching the surface, if I could just choose one dessert to have for the rest of my life, it would be Chess Pie. From the moment of the first smells start to permeate the air, I start to get all excited and giddy.
When I was a little girl at church I would scope out the dessert table when we would have potlucks and spy what delectable delights were available. It takes just a few ingredients but this simple pie is pie gold in your mouth.
When I saw this Agave Chess Pie recipe variation, I thought hmm why not. Let me tell you this sweet treat does not disappoint. I would probably decrease the sugar to ½ cup the next time, but then I don’t eat much sugary stuff these dates, so I thought the recipe to be really sweet. But if you like your sweets then leave the sugar amount alone! The sugar crust that forms on top is my favorite part, I love cutting into the pie through that crust and getting to the golden middle. Then when I stick for k into the pie it’s the perfect combination of crunchy and soft deliciousness!
- 1 cup sugar
- 3 large eggs, beaten
- ½ cup agave
- 1 tablespoon vinegar
- 1 stick butter, melted
- 1 tablespoon cornmeal
- 2 teaspoons vanilla
- One unbaked pie shell, (you can use a home made one or a store bought one)
- Melt the butter either in a pan or in the microwave; add in all the sugars and beat.
- When you add in the remaining ingredients stir or fold in don’t beat.
- Cook in the oven at 325 degrees for 45 min or until slightly firm.
- If the edges are browning, you can cover with tin foil.
- Take it out of the oven and allow 1-2 hrs to cool.
- It will set up more as it cools, you want it to be slightly jiggly when you take it out of the oven so that its still gooey.
- This is a special occasion treat that your family will love!!