Signature Dish of Wayne Boatwright

Mrs. Flora Hale's Chess Pie

2 cups granulated sugar
1 tablespoon cornmeal
1 tablespoon all-purpose flour
6 each egg yolks
12 ounces evaporated milk -- (1 large can)
1 tablespoon vanilla extract
1/4 pound unsalted butter -- melted
1 pinch Nutmeg
1 each pie crust, homemade

Adjust oven rack to its lowest position and preheat oven to 425°F.

Combine sugar, corn meal, and flour in a medium bowl. Gradually blend in egg yolks and evaporated milk using a fork or whisk. Do not beat the mixture, but blend thoroughly and gently. Blend in vanilla, followed by the melted butter and nutmeg. Do not sprinkle nutmeg on top.

Pour filling into pie shell. If you have a pie shield, use it. If not, cover edge of pastry with foil. Bake for 15 minutes, then lower temperature to 375°F. Make a foil tent to cover entire pie and continue baking for an additional 40-45 minutes until top is puffed and golden brown, and a silver knife comes out clean when inserted in middle of pie. Remove pie to a cooling rack and allow to cool to almost room temperature before serving. Leftovers should be stored in refrigerator.

Due to the high sugar and fat content, it is imperative to shield the entire pie during baking. The pie will overbrown or even burn if not shielded.

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