There is something delightfully comforting about a good pie. Chess pie is one of my personal favorites because it embodies everything I love about cooking: versatility. The base recipe accommodates any changes based on what you have at the moment. That's why there are so many recipes out there now with buttermilk versus lemon or corn versus wheat flour. While the choices you make will ultimately change the outcome of the recipe, the result will still be a clearly recognizable chess pie
Plus, I love how the rich, custardy base pairs with that beautifully crunchy top. It kind of reminds me of brownies in that way. Now I'm dreaming of brownie chess pie. When that shows up on my blog in a few weeks, don't be surprised.
While I love a chess pie, it isn't something I make very often because it is so sweet. After my recent love affair with rhubarb, I found myself with some leftover. I've had people recommend rhubarb custard pies to me before, so my brain made the leap to chess pie (since it is, essentially, a custard pie). While I could make a custard pie alone since they are significantly less sweet than chess, I love the crust on top of chess pies. Plus, that super sweet inside is perfect for a rhubarb add-in. It balances out the sweetness in such a beautiful way. Plus, the rhubarb bakes down to a custardy texture in the base, allowing for a beautiful, creamy texture throughout.
To add a little extra fun, I added in some rum flavoring. The warm spices of the rum and nutmeg pair well with rhubarb in every situation, but especially in this pie.
Top your slice with some whipped cream, and you have the perfect summertime dessert.
Love and butter--Kristi
Rhubarb Chess Pie
- 9 inch pie shell
- 3 large eggs
- 2 large egg yolks
- 3 tablespoon cornmeal
- 1 ½ cups granulated sugar
- ¼ cup brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon rum extract
- ¼ cup melted butter
- ¼ cup buttermilk
- 2 cups diced rhubarb
- Preheat oven to 350F
- In a large bowl, whisk eggs and sugar until the mixture is lightened in color and the sugar has mostly dissolved.
- Stir in flour, cornmeal, extracts, melted butter, and buttermilk.
- Fold in 1 Â½ cups of diced rhubarb. Then, pour mixture into prepared pie shell (dough should still be raw). Sprinkle remaining Â½ cup of rhubarb on top of pie.
- Place in oven and bake for 75-85 minutes, until the pie's internal temperature reaches 200F.
- Let cool for at least 4 hours before serving.