This recipe appeared in a cookbook published by the Fort Worth Women’s Club in 1928, perhaps the earliest printed reference to chess pie. There are many theories for the name of this pie, along with a few interesting stories, but the origin remains a mystery.
Recipe Makes: one 9-inch pie
pastry for a 9-inch pie, purchased or homemade
4 ounces butter, melted
1/2 cup brown sugar, packed
1 cup granulated sugar
3 large eggs, slightly beaten
1 tablespoon vinegar
2 teaspoons vanilla
1 tablespoon cornmeal
1. Heat the oven to 350° F.
2. Prepare the pie pastry and line a 9-inch pie plate. Flute the edge.
3. In a bowl, combine the melted butter with the brown and granulated sugars. Add the beaten eggs, vinegar, vanilla, and cornmeal; stir until thoroughly blended. Do not beat.
4. Pour into the pastry-lined pie plate and bake for 1 hour, or until set and crust is browned.