On Jul 22, 8:02 pm, kuvasz guy > wrote:
> Several years ago, Wayne Bostwright posted an article about having
> chess pie as a kid while traveling in the south with his Dad. I'm
> search impaired at the moment, because I can not find his post. Does
> anyone have a copy of the article or a link to the original message?
>
> Thanks,
> ..fred

If anyone's interested, here is Wayne's original article...

...fred


++++++++++++++


Subject: A Pie's Tale (long)
From: Wayne >
Newsgroups: rec.food.cooking

When I was a kid my dad traveled extensively for business and my
mother
and I frequently went with him. When I was 9 or 10 we were traveling
through parts of the South and Dad told us he had a "different sort
of
place" where he'd like to take us for dinner, one that he'd discovered
on
an earlier trip. We were driving through Kentucky and stopped in the
small town of Smithland. I don't know what the population of
Smithland
was in the early/mid 1950's but it's currently around 400; indeed, a
small town.

We pulled up in front of a very large, very old house with a terraced
yard and a sign near the walk that read, "Mrs. Flora Hale's Boarding
House". This place must have been there for at least a couple of
decades
before our visit, and had gained a reputation for an excellent, if
homey,
dining room. I would hesitate to call it a "restaurant" since there
was
one large old-fashioned room which was filled with several rows of
long
tables with mismatched chairs and benches on each side. It looked
more
like the home of a very large family at Thanksgiving or Christmas.

We were met in the vestibule and told we could seat ourselves wherever
we
found room. It was crowded, but we managed to find a table with two
seats on one side and one seat across from them. It soon became
apparent
that you didn't order a meal here. The tables were crowded with
bowls
and platters of every variety of meat, vegetable, salad, bread and
rolls,
pickles, preserves, etc., that I'd ever seen. After we were seated,
fresh plates and table service were laid in front of us, beverages
were
offered, and we left with a wish to enjoy our meal.

Other people at the table began passing food until our plates would
hold
no more. One could never hope to sample everything that was on the
table, but as an empty space appeared on our plates, more food was
passed
until my dad declared we'd had enough. People were extraordinarily
friendly, but I'm sure that was normal and expected in a town this
small.
I suspect that most of the diners were locals.

When we were finished with our meal, a kindly lady that appeared
about
the age of my grandmother clear our plates and returned to recite the
numerous desserts that were available. She mentioned a pie that I
had
never heard of but that had made a hit with my dad on his previous
visit.
My mother declined, but Dad and I each ordered a piece of Chess Pie.
While we waited for the pie, Dad told me it was a little bit like
custard
pie (which he knew I loved), but that it was a bit different and a
lot
richer.

The pie arrived, I took one bite, and I was sure I had gone to
heaven.
It was a beautiful wedge of pale amber filling on a crust that fell
away
in flakes. If you've ever tasted it, you know that Chess Pie is
extremely sweet and rich, but also delicious. I asked Mom if she had
ever eaten it, but she gave me the answer I expected since I knew
from
experience that she didn't like custard pie.

Finally finished, I asked my dad if we could get another piece of pie
to
take with us. He didn't have to be asked twice! When the box of two
pieces was brought to us, I piped up and asked if they would tell us
how
to make it. Mom said that I shouldn't have asked, but the lady who
brought the pie said that she would ask Mrs. Hale. She returned with
no
more than a scrap of paper bearing a list of ingredients followed by
brief instructions. I couldn't wait for Mom to bake one when we
returned
home from our trip.

That was about 50 years ago, and I still cherish that experience as a
fond memory. I don't make Chess Pie often, but I baked one today and
wanted to share my experience of so long ago.

Mrs. Hale's is long gone, but I'm sure it lives on in the memory of
everyone who ate there.

Before the recipe, I should say that I know there are many versions
and
many flavors of Chess Pie, often with additional ingredients. I've
never
tasted one I didn't like, but Mrs. Hale's is still my very favorite.

Mrs. Flora Hale's Chess Pie

2 cups granulated sugar
1 tablespoon corn meal
1 tablespoon all-purpose flour
6 egg yolks
1 12oz can evaporated milk
1 tablespoon vanilla extract
¼ pound unsalted butter, melted
sprinkling of nutmeg
1 unbaked deep 9-inch pie shell

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.

Notes: 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.

This is a very sweet and very rich pie. If this doesn't appeal to
you,
please don't make it. Serve small pieces, as it is difficult to eat
much
of this at one time. Some versions of chess pie use whole eggs
instead
of just the yolks. This will work, but the texture will not be as
smooth
or as delicate. If you feel the need to do so, use 3 whole eggs
instead
of 6 yolks.

--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.