Chess Pie is carried forward in the site’s legacy records as a recipe from Gourmet Cooking with a Flair (1961). The cookbook page has not yet been attached, so the current digital card should be treated as a legacy transcription pending source verification.
The card lists sugar, eggs, egg yolks, vanilla, flour, milk, salt and a pie crust, with a low 250°F bake for about an hour. The milk is heated nearly to boiling before it is mixed into the filling.
There is one important discrepancy still to resolve: the instructions say to cream butter with the sugar, flour, salt and vanilla, but butter is not currently listed among the ingredients. The archive is leaving that conflict visible rather than guessing at a quantity before the source scan is available.
Chess Pie
Ingredients
- 1½ cups sugar
- 2 eggs
- 1 tsp vanilla extract
- 2 tsp flour
- 3 egg yolks
- ¾ cup milk
- 1 pinch salt
- 1 pie crust
Instructions
- Using a mixer, cream the butter, sugar, flour, salt and vanilla together until smooth.
- Add the eggs one at a time, and mix until completely smooth.
- Heat the milk, almost to boiling, then add to the creamed mixture. Mix again until smooth.
- Pour the mixture into the pie shell, and bake at 250º for an hour, or until well set.
- Serve, and enjoy!
