Wayne Boatwright wrote:
> On Sun 20 Dec 2009 08:24:34a, Jean B. told us...
>
>> Wayne Boatwright wrote:
>>
>>> If you aren't accustomed to it, I think it's an acquired taste for
>>> today's palates. I happen to like heavy strongly flavored pies. You
>>> might also not enjoy a rich authentic chess pie either.
>>>
>> Are any of those strongly flavored, Wayne?
>>
>
> For the most part, no. However, most recipes are very rich and many would
> consider heavy. They are heavy in butter, sugar, egg yolks, the main
> liquid usually being buttermilk, evaporated milk, or cream. Chess pies are
> sometimes referred to as "transparent custard pies", although
> "transluscent" might be a more apt description. There are many flavor
> variations including vanilla with nutmeg, lemon, coconut, and chocolate.
> I've even seen a couple of recipes that called for chopped dates and
> pecans. My personal favorite is simply flavored with vanilla and nutmeg,
> although Lemon Chess Pie is a close second. I've posted the recipe I use
> here before.
>

And I have probably saved it. I confess that I am one of the ones
who has not made a chess pie. I forget whether I have consumed
any. If so, it would not have been a stellar, homemade version.

--
Jean B.