I've loved Chess pies since I first had one when I moved to Nashville, and I've made many of them following a great New York Times cookbook recipe (with lemon rather than vinegar), but I couldn't find the cookbook so I grabbed this recipe. My biggest complaint with this recipe (and I should have known better) is that it understates the amount of time, and the importance, of making sure that you cook the pie long enough so that it sets -- 50, 60, 70, 80 -- whatever it takes, it has to set, otherwise, it's ruined.
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I've loved Chess pies since I first had one when I moved to Nashville, and I've made many of...