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July 1999 Issue
Time for some Chess
by Royce Smith
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Greetings, readers!

Hopefully your summer is sensational and going well.

This southern heat is already too much to bear.

I find myself doing as little as possible in the oven because of the heat but it's the price we pay for living down south.

This month, I had a taste for a Chess Pie. This dessert will somehow find its way to many Sunday dinner tables from week to week.

I remember as a boy eating various samples of chess pie. Unfortunately, no one could bake it as good as my Aunt MeMe. She just had the gift. After trying hard to recapture that taste, I have not succeeded. Nevertheless, I give a good second.

Hopefully you will enjoy chess pie as much as it is enjoyed in this region. It is always best served with a big scoop of ice cream.

Hope you enjoy!

 

Chess Pie

  • 2 cups sugar
  • 1 stick butter or margarine
  • 1 T. corn meal
  • 1 tsp. cornstarch
  • 4 eggs
  • 2 tsp. vanilla flavoring
  • 1/2 cup evaporated milk
Preheat oven to 400 degrees.

In a large mixing bowl, cream together sugar and butter. Slowly add the cornmeal and cornstarch to this mixture. Add eggs one at a time. Add vanilla and milk last.

Pour custard into a 9 inch deep dish pie shell.

Bake for 15 minutes at 400 degrees.

Reduce heat to 350 degrees.

Bake for an additional 45 minutes.

  • Yields: 8 servings
  • Preparation Time: 1 hour
 

 

Chocolate Chess Pie

  • 2 cups sugar
  • 1 stick butter or margarine
  • 1 T. cornmeal
  • 1 tsp. cornstarch
  • 2 tsp. Nestle cocoa
  • 4 eggs
  • 1 tsp. Khalua
  • 1/2 cup evaporated milk
Preheat oven to 400 degrees.

In a large mixing bowl, cream together sugar and butter. Slowly add meal, cornstarch and cocoa to this mixture. Add eggs one at a time. Add Khalua and milk last.

Pour custard into a 9 inch deep dish pie shell.

Bake for 15 minutes at 400 degrees.

Reduce heat to 350 degrees.

Bake for an additional 45 minutes.

  • Yields: 8 servings
  • Preparation Time: 1 hour
 



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