This chess pie recipe came from an old cookbook. It's delicious and certainly very rich! I made it in the Never Fail Pie Crust.
4 whole eggs
3/4 cup milk
1 1/2 cups sugar
1 tablespoon flour
1 tablespoon corn meal
1/4 teaspoon salt
2 sticks butter, melted
1 teaspoon vanilla
Preheat oven to 375F. Beat eggs with the Old Country Kitchenware Mixing Fork and add milk. Sift sugar, flour, corn meal, and salt together and add to mixture. Add butter and vanilla. Pour into an uncooked crust and bake until firm in the center, about 50 minutes. Place baking sheet under the pie to catch any potential drips.
2 comments
Elaine, I hope to make our own someday! The square cake stands I have are all vintage. One was a gift, and the others I found on eBay or Etsy. They’re Fostoria American, Indiana milk glass, Shannon Freedom, and Westmoreland paneled grape. I’ve found square and oval cake plates (without a pedestal) at antique and consignment shops near me. The hunt is part of the fun – I hope you can find one you love!
Where did your company get the cake plate. I asked this last ye a r. The cake plate is lovely.