Pineapple Chess Pie. Preheat oven to 350 degrees. Our wildcard offering for 2021!
In a bowl with an electric mixer, cream butter with sugars, vanilla, and salt, until light and fluffy. This version adds a bit of crushed pineapple as the flavoring. Add the pineapple pulp and stir with a rubber spatula.
1 (9 inch) deep dish unbaked pie crust; After 50 minutes, the pie had a lovely golden brown hue around the outside of the filling and the pie was mostly set, with just a little jiggle in the middle. Some believe a splash of buttermilk makes chess pie better;
2 cups sugar (i use 1 1/2 cup) 1/3 cup flour; Of course, you can get fancy with flavorings such as lemon juice. Add the butter, rum, and 2 tablespoons of the juice that you strained out of the pineapple.
This version adds a bit of crushed pineapple as the flavoring. Mix the white sugar, cornmeal, eggs, melted butter, lemon juice, and the undrained crushed pineapple mixed with enough milk to make 3/4 cup. Step 3, beat in sugar, butter, vanilla, and salt until well blended.
In a bowl with an electric mixer, cream butter with sugars, vanilla, and salt, until light and fluffy. Add eggs and vanilla, stirring until blended. Combine first 4 ingredients in a large bowl.
Beat in eggs, one at a time, beating until mixture is smooth. Add drained pineapple and mix well. Beat together sugar, cornmeal, eggs and vanilla extract.
