Johnny Cash's Mother's Pineapple Rum Chess Pie

Adapted from https://www.splendidtable.org/story/2020/12/19/johnny-cashs-mothers-pineapple-rum-chess-pie excerpted from “A Good Bake: The Art and Science of Making Perfect Pastries, Cakes, Cookies, Pies, and Breads at Home” by Melissa Weller with Carolynn Carreño 2020

As I used a prebaked pie crust and not Johnny’s Mum’s original crust I am only sharing the filling recipe here. If you want the complete instruction follow the above link, Anne

Makes 1 (9-inch) pie; serves 6 to 8

For the filling: 1 ripe pineapple, chopped, blended and strained; 3 large eggs (150 grams); 1 cup granulated sugar (200 grams); 2 tablespoons coarse cornmeal (22 grams); 1/2 teaspoon fine sea salt (3 grams); 8 tablespoons (1 stick) unsalted butter, melted and cooled slightly (113 grams); 3 tablespoons dark rum (45 grams)

Put the eggs, sugar, cornmeal and salt together in a medium bowl and whisk to combine. Add the pineapple pulp and stir with a rubber spatula. Add the butter, rum, and 2 tablespoons of the juice that you strained out of the pineapple. Whisk to combine.

Bake the pie in the oven for about 1 hour, rotating it from front to back halfway through the baking time so the crust browns evenly, until the custard is set; it will jiggle, but firmly, when you wiggle the pie. Remove the pie from the oven and set it on a cooling rack to cool to room temperature.

Johnny Cash and his Mum, Carrie in 1957