Come On In My Kitchen (column)
This issue’s chef: WILL OLDHAM of Louisville, Kentucky
as told to Gabe Soria
Originally published in Arthur No. 10 (April 2004)
I’ve been making different kinds of chess pie for most of my life; it’s like pecan pie without the pecans in it. I think vinegar pie is similar, and transparent pie is similar. It’s just slightly different proportions of the different ingredients and consistencies, otherwise it’s the same thing: the magic of sugar mixed with butter mixed with eggs thrown in a piecrust.
Will Oldham’s Double Chocolate Chess Pie
1/2 c. Butter
2 oz. Chocolate, unsweetened
1 c. Sugar
3 Eggs, lightly beaten
1/4 c. Crème de Cacao liqueur
2 tbs. All-purpose flour
1 1/2 tsp. vanilla extract
1/8 tbsp. Salt
1 Pie shell
Vanilla ice cream or sweetened whipped cream (optional)
Preheat oven to 350 degrees. In a saucepan over low heat, melt butter and chocolate. Remove from heat. Blend in sugar, eggs, liqueur, flour, salt and vanilla extract into melted butter and chocolate. Beat until smooth. Pour into the pie shell. Bake for 30 to 35 minutes or until set. Cool on a wire rack for at least 30 minutes.
There’s a place in Louisville called Homemade Ice Cream and Pies Kitchen that makes a really insane chocolate chess pie, and that might be where I first had it, ‘cause it opened when I was a teenager. [In Louisville] there’s also Derby Pie, which is pecan pie with bourbon and chocolate chips in it, but that’s not a full-on chocolate experience. In Birmingham, Alabama there used to be a place by the airport called BJ’s on the Runway and they made the best pies ever. They had a chocolate meringue pie, and the chocolate was… it was like a black hole. You got sucked into the whole thing and you didn’t come out until the pie was gone. It was six or seven inches high, with this meringue. Amazing pie. I think that that was when I realized what the possibilities were in a chocolate pie.
[I make chess pie] probably three times a year, ‘cause sometimes it’s easier to go to Homemade Ice Cream and Pies Kitchen to get a slice. I’ll make it for a recording session and we’ll just eat it over the course of the session. You get the rewards all along the way. It helps the music stay psyched. This [recipe] is nice, though, because it has this Crème de Cacao, and that’s a very good liqueur. I like it. I can have a scoop of vanilla ice cream with whiskey poured over it. It’s good. In Italy they call it an “Apogato”, which means drowned man, and you can have it with your choice of liquor. Sometimes sweet potato pie with a little bit of bourbon or rum cooked into it can be really delicious.
Chess pie and sweet potato pie are two things widely available in varying recipes all across Louisville. It’s a very exciting place for pie. There’s a bakery in Louisville called Plehn’s Bakery that makes a caramel ice cream, and the caramel ice cream from there mixed with the chocolate chess pie from Homemade Ice Cream and Pies Kitchen is… it’s beyond description. When you take a bite of it, it’s like… how you know… it helps you recognize how omnipotent and indescribable God is. Because this food, you know, goes beyond, and obviously God, you know, God would go beyond anything a Pope could tell you, or an imam could say about, or rabbis, you know? They can pretend that they can tell you about God, but it’s way fucking beyond their comprehension, no matter how many books they read or how much they whip their back or do whatever they do. It’s the same thing with the pies when you realize that the way things work is way beyond anything you could comprehend. We can put [the ingredients] together, but we can’t explain why, when you put them together, why they do what they do.