Chess Pie
From Our favorite recipes (Wilshire Ward LDS, 1957), 1957
Makes one 8" pie.
Presented as published in 1957. 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
As published
This recipe was extracted from Our favorite recipes (Wilshire Ward LDS, 1957) (1957) by Maude Frances Smeath Weight, page 47. The excerpt below is the record exactly as published.
CHESS PIE 1 Cube Butter 14 C. Sugar + C. Milk 1 Tb. Cornmeal 1 To. Vinegar 1 tsp. Vanilla 3 Eggs (slightly beaten) Method: Cream butter and sugar. Add eggs and blend well. Mix in other ingredients and beat until light and fluffy. Pour into unbaked pie shell and bake slowly (350°) 30 to 45 minutes until dark brown crust has formed on top. Cool before serving. Makes one 8" pie. - Jean Faulkner - CHESS PIE + C. Butter 14 C. Brown Sugar (dark) i C. Raisins (seeded) 1 C. Walnuts 3 Whole Eggs
Cook this with the app: pantry check, scaling, and the assistant.