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.

Wayne wrote:
[story snipped]

>
> 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.
>



Instead of using the pie shield and/or foil, and messing with the oven
temperature, try mixing the filling in a heavy saucepan instead of a
bowl. Cook slowly, mixing constantly, until you sense that it's about
to thicken. The color kind of changes slightly, and it should be
uncomfortably warm when you dip your little finger in it. Pour the
hot-but-not-set filling into a half-baked pie shell and bake at about
375 until the top starts to puff -- maybe 20 minutes.

That's how I do pecan pies.

Bob

zxcvbob > wrote in
:

> Wayne wrote:
> [story snipped]
>
>>
>> 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.

> Instead of using the pie shield and/or foil, and messing with the oven
> temperature, try mixing the filling in a heavy saucepan instead of a
> bowl. Cook slowly, mixing constantly, until you sense that it's about
> to thicken. The color kind of changes slightly, and it should be
> uncomfortably warm when you dip your little finger in it. Pour the
> hot-but-not-set filling into a half-baked pie shell and bake at about
> 375 until the top starts to puff -- maybe 20 minutes.
>
> That's how I do pecan pies.
>
> Bob

That's how I do pecan pies, too, Bob. I never thought of doing that with
the Chess Pie. Is the final texture the same as a "baked only" pie?

--
Wayne in Phoenix

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

"Wayne" > wrote in message
...
> 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


....snip...

thanks, lovely story.

David

I may never attempt to bake the pie, but your post was a ray of
sunshine on a dark, humid and rain threatening morning in New York City.

Thank you, this was a great "read" and a wonderful treat.

Margaret Suran > wrote in
:

> I may never attempt to bake the pie, but your post was a ray of
> sunshine on a dark, humid and rain threatening morning in New York City.
>
> Thank you, this was a great "read" and a wonderful treat.

Thank you so much, Margaret. I'm glad my recounting was able to brighten
your day. I feared I had written much too long a post.

--
Wayne in Phoenix

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

Margaret Suran > wrote in
:

> I may never attempt to bake the pie, but your post was a ray of
> sunshine on a dark, humid and rain threatening morning in New York City.
>
> Thank you, this was a great "read" and a wonderful treat.

Thank you so much, Margaret. I'm glad my recounting was able to brighten
your day. I feared I had written much too long a post.

--
Wayne in Phoenix

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

>> I may never attempt to bake the pie, but your post was a ray of
>> sunshine on a dark, humid and rain threatening morning in New York City.
>>
>> Thank you, this was a great "read" and a wonderful treat.
>

It is sunny and nice here in the west, but that matter's not. This was a
wonderful story. I felt like I was with you as I read it. I love road trips of
any sort, but the kind where you stop in previously unknown little towns and
experience whatever is there are the best. As a matter of fact, I moved to one
after just such a road trip. Life has much to offer if we keep our blinders
off. How wonderful of your dad to share his experience with you and your mother
on that trip. It really wasn't an experience, it was an event. Thanks for
sharing.

Mama

On Fri, 23 Jul 2004 05:33:42 GMT, Wayne > wrote:

>zxcvbob > wrote in

>> Instead of using the pie shield and/or foil, and messing with the oven
>> temperature, try mixing the filling in a heavy saucepan instead of a
>> bowl. Cook slowly, mixing constantly, until you sense that it's about
>> to thicken. The color kind of changes slightly, and it should be
>> uncomfortably warm when you dip your little finger in it. Pour the
>> hot-but-not-set filling into a half-baked pie shell and bake at about
>> 375 until the top starts to puff -- maybe 20 minutes.
>>
>> That's how I do pecan pies.
>>
>> Bob
>
>That's how I do pecan pies, too, Bob. I never thought of doing that with
>the Chess Pie. Is the final texture the same as a "baked only" pie?

I have read that pecan pie stemmed from Chess Pie, so this would make
sense.

Christine

On Fri, 23 Jul 2004 05:33:42 GMT, Wayne > wrote:

>zxcvbob > wrote in

>> Instead of using the pie shield and/or foil, and messing with the oven
>> temperature, try mixing the filling in a heavy saucepan instead of a
>> bowl. Cook slowly, mixing constantly, until you sense that it's about
>> to thicken. The color kind of changes slightly, and it should be
>> uncomfortably warm when you dip your little finger in it. Pour the
>> hot-but-not-set filling into a half-baked pie shell and bake at about
>> 375 until the top starts to puff -- maybe 20 minutes.
>>
>> That's how I do pecan pies.
>>
>> Bob
>
>That's how I do pecan pies, too, Bob. I never thought of doing that with
>the Chess Pie. Is the final texture the same as a "baked only" pie?

I have read that pecan pie stemmed from Chess Pie, so this would make
sense.

Christine

"Wayne" > wrote in message
...
> Margaret Suran > wrote in
> :
>
> > I may never attempt to bake the pie, but your post was a ray of
> > sunshine on a dark, humid and rain threatening morning in New York City.
> >
> > Thank you, this was a great "read" and a wonderful treat.
>
> Thank you so much, Margaret. I'm glad my recounting was able to brighten
> your day. I feared I had written much too long a post.
>
> --
> Wayne in Phoenix
>
> If there's a nit to pick, some nitwit will pick it.


Nah, not too long at all. I appreciated the story too. :~)

kili

"Wayne" > wrote in message
...
> Margaret Suran > wrote in
> :
>
> > I may never attempt to bake the pie, but your post was a ray of
> > sunshine on a dark, humid and rain threatening morning in New York City.
> >
> > Thank you, this was a great "read" and a wonderful treat.
>
> Thank you so much, Margaret. I'm glad my recounting was able to brighten
> your day. I feared I had written much too long a post.
>
> --
> Wayne in Phoenix
>
> If there's a nit to pick, some nitwit will pick it.


Nah, not too long at all. I appreciated the story too. :~)

kili

On Fri, 23 Jul 2004 06:36:08 -0400, Margaret Suran
> wrote:

>I may never attempt to bake the pie, but your post was a ray of
>sunshine on a dark, humid and rain threatening morning in New York City.
>
>Thank you, this was a great "read" and a wonderful treat.

I dunno if rain threatening is worse or better than scorching heat.


Denise, Brian & Wyatt (May 31, 02)

A good friend will come and bail you out of jail...
A true friend will be sitting next to you saying,
"Damn...that was fun!"

In article >, Wayne
> wrote:

> Margaret Suran > wrote in
> :
>
> > I may never attempt to bake the pie, but your post was a ray of
> > sunshine on a dark, humid and rain threatening morning in New York City.
> >
> > Thank you, this was a great "read" and a wonderful treat.
>
> Thank you so much, Margaret. I'm glad my recounting was able to brighten
> your day. I feared I had written much too long a post.

Doe'n't matter -- IT WAS ABOUT FOOD! Yeay! Great story, Wayne.
--
-Barb, <www.jamlady.eboard.com> An update on 7/22/04.

In article >, Wayne
> wrote:

> Margaret Suran > wrote in
> :
>
> > I may never attempt to bake the pie, but your post was a ray of
> > sunshine on a dark, humid and rain threatening morning in New York City.
> >
> > Thank you, this was a great "read" and a wonderful treat.
>
> Thank you so much, Margaret. I'm glad my recounting was able to brighten
> your day. I feared I had written much too long a post.

Doe'n't matter -- IT WAS ABOUT FOOD! Yeay! Great story, Wayne.
--
-Barb, <www.jamlady.eboard.com> An update on 7/22/04.

"Wayne" <
:
<snipping wonderful story>

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.
:
: <snipping more of the story>
:
: 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
:
:<snipping directions>
: --
: Wayne in Phoenix
:
============

Wonderful, wonderful story Wayne! I absolutely ADORE Chess Pie.
In fact, other than adding some lemon to it - Mrs. Hale's recipe
looks very much like mine.

Figures. Lately, I've been overdoing the carbs and have
semi-vowed (wiggle room, you know!) to cut back on them with the
exception of doing more juicing... I now wish you'd posted this
3 days ago. I would have immediately gotten off of the computer
and made a pie (or two... one never knows when company could come
a callin').

--
Cyndi
(Walking in and donated to the American Heart Walk:
http://tinyurl.com/493qm )

"Wayne" <
:
<snipping wonderful story>

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.
:
: <snipping more of the story>
:
: 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
:
:<snipping directions>
: --
: Wayne in Phoenix
:
============

Wonderful, wonderful story Wayne! I absolutely ADORE Chess Pie.
In fact, other than adding some lemon to it - Mrs. Hale's recipe
looks very much like mine.

Figures. Lately, I've been overdoing the carbs and have
semi-vowed (wiggle room, you know!) to cut back on them with the
exception of doing more juicing... I now wish you'd posted this
3 days ago. I would have immediately gotten off of the computer
and made a pie (or two... one never knows when company could come
a callin').

--
Cyndi
(Walking in and donated to the American Heart Walk:
http://tinyurl.com/493qm )

"LAllin" > wrote in message
m...
:
: On 23-Jul-2004, "The Hacketts" > wrote:
:
: > : Mrs. Flora Hale's Chess Pie
: > :
: > : 2 cups SPLENDA
: > : 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
: > :
: > :<snipping directions>
: > : --
: > : Wayne in Phoenix
: > :
: > ============
: >
: > Wonderful, wonderful story Wayne! I absolutely ADORE Chess
Pie.
: > In fact, other than adding some lemon to it - Mrs. Hale's
recipe
: > looks very much like mine.
: >
: > Figures. Lately, I've been overdoing the carbs and have
: > semi-vowed (wiggle room, you know!) to cut back on them with
the
: > exception of doing more juicing... I now wish you'd posted
this
: > 3 days ago. I would have immediately gotten off of the
computer
: > and made a pie (or two... one never knows when company could
come
: > a callin').
:
: By replacing the sugar with Splenda, net carbs can be reduced
from 68 gr. to
: 16 gr. I don't know what that would do to the
structure/texture but might
: work. Just a thought.
======

Lovely idea but no. As it is, the juices will be pushing my
tolerance.

It's not a health issue (well - I should watch my weight) but
I've noticed
by the tightening of the clothes and the stranger in my mirror
that I need
to stop my recent habit of eating every high carb product that
can't run
faster than me. I was even eating things that were less than
good!
Ugghh!

Besides, I need to be doing better to prepare for this year's
Heart Walk.
Lugging around those extra pounds will not be comfortable!!

OT - I recently attended a rally for the American Heart
Association and
was FLOORED by the staggering numbers of people and in
particular,
1 in 3 women, will be affected by heart disease (directly or
indirectly)!!

I implore you to get involved! If you can't walk in a local
Heart-Walk
and/or don't like to collect donations - please give your own
donation
to a chapter. I've included a link within my local chapter in my
sig line for anyone interested.

My mom died at age 45. 2 of the 3 main arteries leading to her
heart
were completely closed/clogged and the 3rd was more than 75 %
blocked!! Had she recognized that she was at risk - maybe she
would
have done something about it and I wouldn't be typing this.

Even though all r.f.c. trollops are a permanent 37 (once they
actually
get there! LOL) I can't imagine that if I were she, I would be
dying
in less than 6 years! That's just inconceivable to me. She left
3
daughters behind. One still in her home, one who lived with her
dad,
and one in the Air Force (guess which one that was? <G>). I pray
that with more research and with education - others will be
spared
what my family (and many others) went through.


OB - This is the recipe that I shared with my mom the year before
she died. It was probably the FIRST recipe she ever requested
from Me!! It's flavor and texture seems to be a cross between a
pumpkin pie and a sweet potato pie.

--
Cyndi
(Walking in and donated to the American Heart Walk:
http://tinyurl.com/493qm )



Squash Custard Pie By: Cyndi Hackett


Unbaked Pie shell
2 Eggs
10 oz pkg. Frozen, Cooked Winter Squash, thawed
1/2 cup Sugar
1/2 tsp. Salt
1 tsp. Cinnamon, ground
1/2 tsp. Ginger, ground
1/4 tsp. Cloves, ground
1/4 tsp. Nutmeg, ground
12 oz. Sweetened Condensed Milk

Preheat oven to 425 F.

Beat eggs lightly in a large bowl. Stir in remaining ingredients
in order given. Pour into pie shell.

Bake for 15 minutes at 425 F. Reduce temperature to 350 F. and
bake for 40-50 minutes or until a knife inserted in the center
comes out clean. Cool on a wire rack.

"LAllin" > wrote in message
m...
:
: On 23-Jul-2004, "The Hacketts" > wrote:
:
: > : Mrs. Flora Hale's Chess Pie
: > :
: > : 2 cups SPLENDA
: > : 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
: > :
: > :<snipping directions>
: > : --
: > : Wayne in Phoenix
: > :
: > ============
: >
: > Wonderful, wonderful story Wayne! I absolutely ADORE Chess
Pie.
: > In fact, other than adding some lemon to it - Mrs. Hale's
recipe
: > looks very much like mine.
: >
: > Figures. Lately, I've been overdoing the carbs and have
: > semi-vowed (wiggle room, you know!) to cut back on them with
the
: > exception of doing more juicing... I now wish you'd posted
this
: > 3 days ago. I would have immediately gotten off of the
computer
: > and made a pie (or two... one never knows when company could
come
: > a callin').
:
: By replacing the sugar with Splenda, net carbs can be reduced
from 68 gr. to
: 16 gr. I don't know what that would do to the
structure/texture but might
: work. Just a thought.
======

Lovely idea but no. As it is, the juices will be pushing my
tolerance.

It's not a health issue (well - I should watch my weight) but
I've noticed
by the tightening of the clothes and the stranger in my mirror
that I need
to stop my recent habit of eating every high carb product that
can't run
faster than me. I was even eating things that were less than
good!
Ugghh!

Besides, I need to be doing better to prepare for this year's
Heart Walk.
Lugging around those extra pounds will not be comfortable!!

OT - I recently attended a rally for the American Heart
Association and
was FLOORED by the staggering numbers of people and in
particular,
1 in 3 women, will be affected by heart disease (directly or
indirectly)!!

I implore you to get involved! If you can't walk in a local
Heart-Walk
and/or don't like to collect donations - please give your own
donation
to a chapter. I've included a link within my local chapter in my
sig line for anyone interested.

My mom died at age 45. 2 of the 3 main arteries leading to her
heart
were completely closed/clogged and the 3rd was more than 75 %
blocked!! Had she recognized that she was at risk - maybe she
would
have done something about it and I wouldn't be typing this.

Even though all r.f.c. trollops are a permanent 37 (once they
actually
get there! LOL) I can't imagine that if I were she, I would be
dying
in less than 6 years! That's just inconceivable to me. She left
3
daughters behind. One still in her home, one who lived with her
dad,
and one in the Air Force (guess which one that was? <G>). I pray
that with more research and with education - others will be
spared
what my family (and many others) went through.


OB - This is the recipe that I shared with my mom the year before
she died. It was probably the FIRST recipe she ever requested
from Me!! It's flavor and texture seems to be a cross between a
pumpkin pie and a sweet potato pie.

--
Cyndi
(Walking in and donated to the American Heart Walk:
http://tinyurl.com/493qm )



Squash Custard Pie By: Cyndi Hackett


Unbaked Pie shell
2 Eggs
10 oz pkg. Frozen, Cooked Winter Squash, thawed
1/2 cup Sugar
1/2 tsp. Salt
1 tsp. Cinnamon, ground
1/2 tsp. Ginger, ground
1/4 tsp. Cloves, ground
1/4 tsp. Nutmeg, ground
12 oz. Sweetened Condensed Milk

Preheat oven to 425 F.

Beat eggs lightly in a large bowl. Stir in remaining ingredients
in order given. Pour into pie shell.

Bake for 15 minutes at 425 F. Reduce temperature to 350 F. and
bake for 40-50 minutes or until a knife inserted in the center
comes out clean. Cool on a wire rack.

On Fri, 23 Jul 2004 13:44:52 GMT, Wayne > arranged
random neurons, so they looked like this:

>Margaret Suran > wrote in
:
>
>> I may never attempt to bake the pie, but your post was a ray of
>> sunshine on a dark, humid and rain threatening morning in New York City.
>>
>> Thank you, this was a great "read" and a wonderful treat.
>
>Thank you so much, Margaret. I'm glad my recounting was able to brighten
>your day. I feared I had written much too long a post.

I grinned all the way through the post. Thank you, Wayne! It was a ray
of sunshine in a workday filled with viciously attacking papers from
the other side's lawyer and a judgment that went against us. The first
smile I had all day.

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"If the soup had been as hot as the claret, if the claret
had been as old as the bird, and if the bird's breasts had
been as full as the waitress', it would have been a very
good dinner." Duncan Hines

To reply, remove replace "spaminator" with "cox"

On Fri, 23 Jul 2004 13:44:52 GMT, Wayne > arranged
random neurons, so they looked like this:

>Margaret Suran > wrote in
:
>
>> I may never attempt to bake the pie, but your post was a ray of
>> sunshine on a dark, humid and rain threatening morning in New York City.
>>
>> Thank you, this was a great "read" and a wonderful treat.
>
>Thank you so much, Margaret. I'm glad my recounting was able to brighten
>your day. I feared I had written much too long a post.

I grinned all the way through the post. Thank you, Wayne! It was a ray
of sunshine in a workday filled with viciously attacking papers from
the other side's lawyer and a judgment that went against us. The first
smile I had all day.

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"If the soup had been as hot as the claret, if the claret
had been as old as the bird, and if the bird's breasts had
been as full as the waitress', it would have been a very
good dinner." Duncan Hines

To reply, remove replace "spaminator" with "cox"

ojunk (Mama2EandJ) wrote in
:

>>> I may never attempt to bake the pie, but your post was a ray of
>>> sunshine on a dark, humid and rain threatening morning in New York
>>> City.
>>>
>>> Thank you, this was a great "read" and a wonderful treat.
>>
>
> It is sunny and nice here in the west, but that matter's not. This was
> a wonderful story. I felt like I was with you as I read it. I love
> road trips of any sort, but the kind where you stop in previously
> unknown little towns and experience whatever is there are the best. As
> a matter of fact, I moved to one after just such a road trip. Life has
> much to offer if we keep our blinders off. How wonderful of your dad
> to share his experience with you and your mother on that trip. It
> really wasn't an experience, it was an event. Thanks for sharing.
>
> Mama
>
>
>

Thanks for your kind remarks. I'm glad you enjoyed one of my treasured
memories.

--
Wayne in Phoenix

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

ojunk (Mama2EandJ) wrote in
:

>>> I may never attempt to bake the pie, but your post was a ray of
>>> sunshine on a dark, humid and rain threatening morning in New York
>>> City.
>>>
>>> Thank you, this was a great "read" and a wonderful treat.
>>
>
> It is sunny and nice here in the west, but that matter's not. This was
> a wonderful story. I felt like I was with you as I read it. I love
> road trips of any sort, but the kind where you stop in previously
> unknown little towns and experience whatever is there are the best. As
> a matter of fact, I moved to one after just such a road trip. Life has
> much to offer if we keep our blinders off. How wonderful of your dad
> to share his experience with you and your mother on that trip. It
> really wasn't an experience, it was an event. Thanks for sharing.
>
> Mama
>
>
>

Thanks for your kind remarks. I'm glad you enjoyed one of my treasured
memories.

--
Wayne in Phoenix

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

Christine Dabney > wrote in
:

> On Fri, 23 Jul 2004 05:33:42 GMT, Wayne > wrote:
>
>>zxcvbob > wrote in
>
>>> Instead of using the pie shield and/or foil, and messing with the
>>> oven temperature, try mixing the filling in a heavy saucepan instead
>>> of a bowl. Cook slowly, mixing constantly, until you sense that
>>> it's about to thicken. The color kind of changes slightly, and it
>>> should be uncomfortably warm when you dip your little finger in it.
>>> Pour the hot-but-not-set filling into a half-baked pie shell and
>>> bake at about 375 until the top starts to puff -- maybe 20 minutes.
>>>
>>> That's how I do pecan pies.
>>>
>>> Bob
>>
>>That's how I do pecan pies, too, Bob. I never thought of doing that
>>with the Chess Pie. Is the final texture the same as a "baked only"
>>pie?
>
> I have read that pecan pie stemmed from Chess Pie, so this would make
> sense.
>
> Christine

I should probably try Bob's method the next time I bake a chess pie.



--
Wayne in Phoenix

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

Christine Dabney > wrote in
:

> On Fri, 23 Jul 2004 05:33:42 GMT, Wayne > wrote:
>
>>zxcvbob > wrote in
>
>>> Instead of using the pie shield and/or foil, and messing with the
>>> oven temperature, try mixing the filling in a heavy saucepan instead
>>> of a bowl. Cook slowly, mixing constantly, until you sense that
>>> it's about to thicken. The color kind of changes slightly, and it
>>> should be uncomfortably warm when you dip your little finger in it.
>>> Pour the hot-but-not-set filling into a half-baked pie shell and
>>> bake at about 375 until the top starts to puff -- maybe 20 minutes.
>>>
>>> That's how I do pecan pies.
>>>
>>> Bob
>>
>>That's how I do pecan pies, too, Bob. I never thought of doing that
>>with the Chess Pie. Is the final texture the same as a "baked only"
>>pie?
>
> I have read that pecan pie stemmed from Chess Pie, so this would make
> sense.
>
> Christine

I should probably try Bob's method the next time I bake a chess pie.



--
Wayne in Phoenix

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

"kilikini" > wrote in
:

>
> "Wayne" > wrote in message
> ...
>> Margaret Suran > wrote in
>> :
>>
>> > I may never attempt to bake the pie, but your post was a ray of
>> > sunshine on a dark, humid and rain threatening morning in New York
>> > City.
>> >
>> > Thank you, this was a great "read" and a wonderful treat.
>>
>> Thank you so much, Margaret. I'm glad my recounting was able to
>> brighten your day. I feared I had written much too long a post.
>>
>> --
>> Wayne in Phoenix
>>
>> If there's a nit to pick, some nitwit will pick it.
>
>
> Nah, not too long at all. I appreciated the story too. :~)
>
> kili
>
>
>

Thanks, Kili!

--
Wayne in Phoenix

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

"kilikini" > wrote in
:

>
> "Wayne" > wrote in message
> ...
>> Margaret Suran > wrote in
>> :
>>
>> > I may never attempt to bake the pie, but your post was a ray of
>> > sunshine on a dark, humid and rain threatening morning in New York
>> > City.
>> >
>> > Thank you, this was a great "read" and a wonderful treat.
>>
>> Thank you so much, Margaret. I'm glad my recounting was able to
>> brighten your day. I feared I had written much too long a post.
>>
>> --
>> Wayne in Phoenix
>>
>> If there's a nit to pick, some nitwit will pick it.
>
>
> Nah, not too long at all. I appreciated the story too. :~)
>
> kili
>
>
>

Thanks, Kili!

--
Wayne in Phoenix

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

Denise~* > wrote in
:

> On Fri, 23 Jul 2004 06:36:08 -0400, Margaret Suran
> > wrote:
>
>>I may never attempt to bake the pie, but your post was a ray of
>>sunshine on a dark, humid and rain threatening morning in New York City.
>>
>>Thank you, this was a great "read" and a wonderful treat.
>
> I dunno if rain threatening is worse or better than scorching heat.
>
>
> Denise, Brian & Wyatt (May 31, 02)

Right now I'd take the rain, Denise. Yesterday it was 111 degrees and dry
here.

--
Wayne in Phoenix

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

Melba's Jammin' > wrote in
:

> In article >, Wayne
> > wrote:
>
>> Margaret Suran > wrote in
>> :
>>
>> > I may never attempt to bake the pie, but your post was a ray of
>> > sunshine on a dark, humid and rain threatening morning in New York
>> > City.
>> >
>> > Thank you, this was a great "read" and a wonderful treat.
>>
>> Thank you so much, Margaret. I'm glad my recounting was able to
>> brighten your day. I feared I had written much too long a post.
>
> Doe'n't matter -- IT WAS ABOUT FOOD! Yeay! Great story, Wayne.

Thanks, Barb!

--
Wayne in Phoenix

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

Melba's Jammin' > wrote in
:

> In article >, Wayne
> > wrote:
>
>> Margaret Suran > wrote in
>> :
>>
>> > I may never attempt to bake the pie, but your post was a ray of
>> > sunshine on a dark, humid and rain threatening morning in New York
>> > City.
>> >
>> > Thank you, this was a great "read" and a wonderful treat.
>>
>> Thank you so much, Margaret. I'm glad my recounting was able to
>> brighten your day. I feared I had written much too long a post.
>
> Doe'n't matter -- IT WAS ABOUT FOOD! Yeay! Great story, Wayne.

Thanks, Barb!

--
Wayne in Phoenix

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

"The Hacketts" > wrote in newsHgMc.786$qT3.422
@nwrddc03.gnilink.net:

> "Wayne" <
>:
> <snipping wonderful story>
>
> 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.
>:
>: <snipping more of the story>
>:
>: 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
>:
>:<snipping directions>
>: --
>: Wayne in Phoenix
>:
> ============
>
> Wonderful, wonderful story Wayne! I absolutely ADORE Chess Pie.
> In fact, other than adding some lemon to it - Mrs. Hale's recipe
> looks very much like mine.
>
> Figures. Lately, I've been overdoing the carbs and have
> semi-vowed (wiggle room, you know!) to cut back on them with the
> exception of doing more juicing... I now wish you'd posted this
> 3 days ago. I would have immediately gotten off of the computer
> and made a pie (or two... one never knows when company could come
> a callin').
>

Cyndi, I'm doing battle with the bulge(s) too, but I'm not doing low-
carb. Regardless, I had just reached a point where I "needed" a chess
pie! <G>

--
Wayne in Phoenix

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

"LAllin" > wrote in
m:

> By replacing the sugar with Splenda, net carbs can be reduced from 68
> gr. to 16 gr. I don't know what that would do to the
> structure/texture but might work. Just a thought.
>

I do use Splenda in many things, but I wasn't willing to try it in this
pie. I have a feeling that due to the large amount of sugar, a substitute
would probably have a major effect on the result.

--
Wayne in Phoenix

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

"LAllin" > wrote in
m:

> By replacing the sugar with Splenda, net carbs can be reduced from 68
> gr. to 16 gr. I don't know what that would do to the
> structure/texture but might work. Just a thought.
>

I do use Splenda in many things, but I wasn't willing to try it in this
pie. I have a feeling that due to the large amount of sugar, a substitute
would probably have a major effect on the result.

--
Wayne in Phoenix

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

"The Hacketts" > wrote in news:3ajMc.985$qT3.571
@nwrddc03.gnilink.net:

> OB - This is the recipe that I shared with my mom the year before
> she died. It was probably the FIRST recipe she ever requested
> from Me!! It's flavor and texture seems to be a cross between a
> pumpkin pie and a sweet potato pie.
>
> Squash Custard Pie By: Cyndi Hackett
>
>
> Unbaked Pie shell
> 2 Eggs
> 10 oz pkg. Frozen, Cooked Winter Squash, thawed
> 1/2 cup Sugar
> 1/2 tsp. Salt
> 1 tsp. Cinnamon, ground
> 1/2 tsp. Ginger, ground
> 1/4 tsp. Cloves, ground
> 1/4 tsp. Nutmeg, ground
> 12 oz. Sweetened Condensed Milk
>
> Preheat oven to 425 F.
>
> Beat eggs lightly in a large bowl. Stir in remaining ingredients
> in order given. Pour into pie shell.
>
> Bake for 15 minutes at 425 F. Reduce temperature to 350 F. and
> bake for 40-50 minutes or until a knife inserted in the center
> comes out clean. Cool on a wire rack.

This sounds good, Cyndi! Definitely a keeper for another bake.

--
Wayne in Phoenix

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

"The Hacketts" > wrote in news:3ajMc.985$qT3.571
@nwrddc03.gnilink.net:

> OB - This is the recipe that I shared with my mom the year before
> she died. It was probably the FIRST recipe she ever requested
> from Me!! It's flavor and texture seems to be a cross between a
> pumpkin pie and a sweet potato pie.
>
> Squash Custard Pie By: Cyndi Hackett
>
>
> Unbaked Pie shell
> 2 Eggs
> 10 oz pkg. Frozen, Cooked Winter Squash, thawed
> 1/2 cup Sugar
> 1/2 tsp. Salt
> 1 tsp. Cinnamon, ground
> 1/2 tsp. Ginger, ground
> 1/4 tsp. Cloves, ground
> 1/4 tsp. Nutmeg, ground
> 12 oz. Sweetened Condensed Milk
>
> Preheat oven to 425 F.
>
> Beat eggs lightly in a large bowl. Stir in remaining ingredients
> in order given. Pour into pie shell.
>
> Bake for 15 minutes at 425 F. Reduce temperature to 350 F. and
> bake for 40-50 minutes or until a knife inserted in the center
> comes out clean. Cool on a wire rack.

This sounds good, Cyndi! Definitely a keeper for another bake.

--
Wayne in Phoenix

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

Terry Pulliam Burd > wrote in
:

> I grinned all the way through the post. Thank you, Wayne! It was a ray
> of sunshine in a workday filled with viciously attacking papers from
> the other side's lawyer and a judgment that went against us. The first
> smile I had all day.
>
> Terry "Squeaks" Pulliam Burd
> AAC(F)BV66.0748.CA
>

Terry, I'm glad this brightened your day and brought a smile to your face!
Sorry about how your day went. At least we're now at the weekend.

--
Wayne in Phoenix

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

Terry Pulliam Burd > wrote in
:

> I grinned all the way through the post. Thank you, Wayne! It was a ray
> of sunshine in a workday filled with viciously attacking papers from
> the other side's lawyer and a judgment that went against us. The first
> smile I had all day.
>
> Terry "Squeaks" Pulliam Burd
> AAC(F)BV66.0748.CA
>

Terry, I'm glad this brightened your day and brought a smile to your face!
Sorry about how your day went. At least we're now at the weekend.

--
Wayne in Phoenix

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

"Wayne" > wrote in message
...
: "The Hacketts" > wrote in
newsHgMc.786$qT3.422
: @nwrddc03.gnilink.net:
:
: > "Wayne" <
: >:
: > <snipping our earlier discussion>
: >
: > Wonderful, wonderful story Wayne! I absolutely ADORE Chess
Pie.
: > In fact, other than adding some lemon to it - Mrs. Hale's
recipe
: > looks very much like mine.
: >
: > Figures. Lately, I've been overdoing the carbs and have
: > semi-vowed (wiggle room, you know!) to cut back on them with
the
: > exception of doing more juicing... I now wish you'd posted
this
: > 3 days ago. I would have immediately gotten off of the
computer
: > and made a pie (or two... one never knows when company could
come
: > a callin').
: >
:
: Cyndi, I'm doing battle with the bulge(s) too, but I'm not
doing low-
: carb. Regardless, I had just reached a point where I "needed"
a chess
: pie! <G>
:
: --
: Wayne in Phoenix
:
===============

I *know* that feeling!! I'm glad you brought the subject up -
now I will have 2 pies to make in September when Mom & Dad come
down. Key Lime w/ Chocolate Cookie Crust and a Lemon Chess
Pie... okay, make that 4 pies to make in September!! LOL

--
Cyndi
(Walking in and donated to the American Heart Walk:
http://tinyurl.com/493qm )

"Wayne" > wrote in message
...
: "The Hacketts" > wrote in
newsHgMc.786$qT3.422
: @nwrddc03.gnilink.net:
:
: > "Wayne" <
: >:
: > <snipping our earlier discussion>
: >
: > Wonderful, wonderful story Wayne! I absolutely ADORE Chess
Pie.
: > In fact, other than adding some lemon to it - Mrs. Hale's
recipe
: > looks very much like mine.
: >
: > Figures. Lately, I've been overdoing the carbs and have
: > semi-vowed (wiggle room, you know!) to cut back on them with
the
: > exception of doing more juicing... I now wish you'd posted
this
: > 3 days ago. I would have immediately gotten off of the
computer
: > and made a pie (or two... one never knows when company could
come
: > a callin').
: >
:
: Cyndi, I'm doing battle with the bulge(s) too, but I'm not
doing low-
: carb. Regardless, I had just reached a point where I "needed"
a chess
: pie! <G>
:
: --
: Wayne in Phoenix
:
===============

I *know* that feeling!! I'm glad you brought the subject up -
now I will have 2 pies to make in September when Mom & Dad come
down. Key Lime w/ Chocolate Cookie Crust and a Lemon Chess
Pie... okay, make that 4 pies to make in September!! LOL

--
Cyndi
(Walking in and donated to the American Heart Walk:
http://tinyurl.com/493qm )

"Wayne" > wrote in message
...
: "The Hacketts" > wrote in
news:3ajMc.985$qT3.571
: @nwrddc03.gnilink.net:
:
: > OB - This is the recipe that I shared with my mom the year
before
: > she died. It was probably the FIRST recipe she ever
requested
: > from Me!! It's flavor and texture seems to be a cross
between a
: > pumpkin pie and a sweet potato pie.
: >
: > Squash Custard Pie By: Cyndi Hackett
: >
: >
: > Unbaked Pie shell
: > 2 Eggs
: > 10 oz pkg. Frozen, Cooked Winter Squash, thawed
: > 1/2 cup Sugar
: > 1/2 tsp. Salt
: > 1 tsp. Cinnamon, ground
: > 1/2 tsp. Ginger, ground
: > 1/4 tsp. Cloves, ground
: > 1/4 tsp. Nutmeg, ground
: > 12 oz. Sweetened Condensed Milk
: >
: > Preheat oven to 425 F.
: >
: > Beat eggs lightly in a large bowl. Stir in remaining
ingredients
: > in order given. Pour into pie shell.
: >
: > Bake for 15 minutes at 425 F. Reduce temperature to 350 F.
and
: > bake for 40-50 minutes or until a knife inserted in the
center
: > comes out clean. Cool on a wire rack.
:
: This sounds good, Cyndi! Definitely a keeper for another bake.
:
: --
: Wayne in Phoenix
:
: If there's a nit to pick, some nitwit will pick it.
==========

I hope you enjoy it. It's one of my all-time favorites.
--
Cyndi
(Walking in and donated to the American Heart Walk:
http://tinyurl.com/493qm )