Chess Pie

Name: Chess Pie
Ingredients: 1 cup dark brown sugar; 1 cup white sugar; 3 eggs; 1 stick butter or margarine; 1 tablespoon cream; 1 teaspoon vanilla; 1 tablespoon flour; 1 uncooked pie shell

From Favorite recipes (St. Luke's Mission, Durham, 1956), 1956

This is like pecan pie without the nuts. So good and so rich!

Presented as published in 1956. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

1845Calories

20 gProtein

406 gCarbs

20 gFat

Full nutrition (34 nutrients)

Calories1845 kcal

Protein20 g

Carbohydrates406 g

Fiber0 g

Sugars397 g

Total Fat20 g

Saturated Fat7.7 g

Monounsaturated Fat6.6 g

Polyunsaturated Fat2.9 g

Omega-30.1 g

Cholesterol573 mg

Sodium275 mg

Potassium510 mg

Calcium264 mg

Iron4.6 mg

Magnesium40 mg

Phosphorus322 mg

Zinc2.1 mg

Copper0.2 mg

Manganese0.2 mg

Vitamin D3 mcg

Vitamin C0 mg

Vitamin A240 mcg

Vitamin E1.6 mg

Vitamin K0.8 mcg

Vitamin B60.3 mg

Vitamin B121.3 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.7 mg

Niacin (B3)0.9 mg

Folate85 mcg

Choline446 mg

Caffeine0 mg

Water129 g

As published

This recipe was extracted from Favorite recipes (St. Luke's Mission, Durham, 1956) (1956) by Saint Luke's Episcopal Church (Durham, N.C.). Woman's Auxiliary, page 10. The excerpt below is the record exactly as published.

CHESS PIE 1 ci:gp dark "brown sugar 1 Clip v/hite sugar 3 eggs 1 stick "butter or nargarine 1 tablespoon crean 1 teaspoon vanilla 1 tablespoon flour 1 uncooked pie shell

Cook this with the app: pantry check, scaling, and the assistant.