Chess Pie for the Holidays
Families have their own traditional deserts that say the holidays are here. Those dishes are the taste of tradition. Often, family recipes are closely guarded secrets locked away in the minds grandmothers and great aunts. Sometimes they are written down and sometimes altered depending on the availability of certain products or using new products. The important thing is that the dish taste like it always did or at least how people remember it.
When I was a young girl I got my great grandmother’s Chess Pie recipe. She didn’t have it written down and the recipe she gave me was from memory. Luckily, the ingredients in chess pie are pretty basic. Even so the recipe from memory was not quite right. My great grandmother never did measure much. Many of the recipes she gave me called for "heaping tablespoons" and you had to use a specific spoon.
Over the years I have monkeyed with the recipe trying to get it to taste the way my mom remembers it.
|Chess Pie Ingredients|
DirectionsPreheat oven at 350 degrees.
|Poke Pie Shell with Fork|
Put your pie shell in a pie plate. Use a fork to poke some holes in piecrust.
Cream 1 stick of butter and 1 cup of sugar together. Beat 3 eggs and mix into butter and sugar.
Stir in flour, evaporated milk, and vanilla. Mix well.
Bake at 350 degrees until custard is set – about one hour.