With Anderson Coopers’ mention of crack pie on a TV show this week, it seems everyone is interested in “crack pie”.
I hate to disappoint those looking for something else, but crack pie is simply sugar pie, or chess pie as we refer to it in the South. It’s been around a couple hundred years and modified more than a few times.
Sugar/chess pie became known as crack pie due to the enormous cracks while baking. It has nothing to do with the street drugs ( for those that love sweets , it is addictive though ).
So it isn’t the prettiest of pies…it’s still delicious! Give it a try!
You will need:
Whisk or eggbeater
1 unbaked pie shell- 9″ or 10″
1 cup sugar
1/2 cup butter, melted ( do not use margarine for best results )
3/4 cup packed brown sugar ( light )
1 Tbs cornmeal ( finely ground )
5 medium eggs
1/3 cup whipping cream
1 Tbs cider vinegar
1-1/4 tsp vanilla ( or substitute lemon or almond extract
Combine both sugars and corn meal in large bowl. Beat eggs in one at a time.
I have no idea what might happen if you add them all at once…it’s a tradition thing, learned from Grandma and Mama and the Aunts in the deep south. Growing up, we did as we were told without an explanation or I’d give you one.
Add vanilla, vinegar, butter and whipping cream and whisk until well blended.
Pour in pie shell and bake at 400* for 10-12 minutes. Be sure to place pie on the middle rack ( all the better to create the crack in the middle of the pie ) You might have several cracks but this is normal.
Now…reduce heat to 325* and continue baking around 45-50 minutes, depending on your oven.
Remove, cool and serve. For garnish sprinkle with powdered sugar or coconut.
Enjoy, and remember to store any leftovers in the fridge.