Chess pie is a classic custard pie that hails from the South and has a mysterious name. What’s not a mystery is why it’s lasted the test of time--underneath a crispy, golden-brown lid lies a sweet custard that's balanced by a hint of vinegar. There are as many versions as there are grandmothers--some recipes use flour to thicken the pie, some use cornmeal and some recipes use neither--but June’s version uses a bit of brown sugar to add depth and a combination of flour and cornmeal for a pie that represents the best of both worlds. Let the pie cool at least an hour before digging in.