Thread Number: 50413
perfect chess pie every time, easy.
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Post# 726286   1/8/2014 at 21:53 (1,567 days old) by vintagekitchen ()        

In high school my best friend's mom made the best chess pie I had ever tasted, always perfect smooth and creamy. Until I tried hers, I assumed there was always some slight separation to a chess pie, and a risk of total separation, which meant a ruined pie.

She showed me her trick after much begging. She always made the filling in her blender, ( which like everything else in their house was true vintage, an original Oster chrome beehive with a toggle switch and no handle on the pitcher). I made one yesterday, using her recipe, and tonight I tried her trick to make Minnie's chocolate pie from "The Help". It even made Minnie's pie easier and better.

Post# 726289 , Reply# 1   1/8/2014 at 22:03 (1,567 days old) by vintagekitchen ()        
Ginger's chess pie

1 1/2 cups sugar
3 eggs
1 stick melted margarine or butter
1 Tbsp white vinegar
1 Tbsp cornmeal
1 tsp vanilla
Pinch salt

Beat the eggs in the blender on high. BLend in sugar 1/2 cup at a time until thick and light. Blend in cornmeal, vanilla, vinegar and salt. Pour melted butter into running blender in a steady stream, blend until smooth and thick. Pour in unbaked pie shell.

Put into oven preheated to 400 degrees. Immediately lower temperature to 350 degrees, and bake about 55 minutes, until a knife in the center comes out clean.

Here is what's left of the one I made yesterday, the top got darker than it should have, because I forgot to switch the oven from preheat to bake, lol.

Post# 726292 , Reply# 2   1/8/2014 at 22:16 (1,567 days old) by vintagekitchen ()        
Minnie's chocolate pie, blender style

This recipe has been posted on the site before, but here it is for anyone who missed it, but blender style.

1 1/2 cup sugar
2 eggs
4 Tbsp melted butter
3/4 cup evaporated milk
3 TBsp cocoa powder
1 tsp vanilla
1/4 tsp salt
1 pie shell

Poke pie shell all over with a fork, then bake 15 minutes at 350 degrees. While pie shell bakes, mix the filling. Just like the chess pie, beat the eggs in the blender, then add the sugar 1/2 cup at a time until thick, then blend in the cocoa, salt, vanilla, and evaporated milk. Pour in the butter in a steady stream, blend until thick and smooth. Pour filling into pre baked pie shell, and bake 45 minutes at 350 degrees.

Here we are getting started with the vintage waring blender I once painted black in a fit of madness... (and yes that's jiffy pie crust mix. I only use jiffy pie crust mix and jiffy biscuit mix, as they still use real lard, the only way to have a proper pie crust or biscuit.)

Post# 726294 , Reply# 3   1/8/2014 at 22:20 (1,567 days old) by vintagekitchen ()        
And here it is, snug and warm in the oven.

I know the bottom of the oven looks filthy, but that's a little trick of mine. Lung issues from childhood dictate that I can't use or be around oven cleaner, so I line my oven with foil, and when it gets too nasty, I change the foil. About once a year I clean the sides of the oven with some comet or bon ami, and thats that.

Post# 726295 , Reply# 4   1/8/2014 at 22:21 (1,567 days old) by norgeway (mocksville n c )        
Re Jiffy!

All their mixes are good, I always keep a box or 2 of the pie crust mix on hand,Dons Mother always uses Jiffy cornbread.

Post# 726303 , Reply# 5   1/8/2014 at 22:35 (1,567 days old) by vintagekitchen ()        
jiffy cornbread

I might use one or two boxes a year of their cornbread mix, to me it is too sweet to be cornbread, so I serve it as breakfast muffins with tons of butter, lol. Their other mixes I use by the truckload. Muffin mix, cake mix, even frosting mix. Cheap, easy, and just the right amount, since one box makes either 6 muffins, 6 cupcakes or one single layer cake, or 6 biscuits. Perfect so you don't get tired of the same thing. I can no longer find their brownie mix locally and am grief stricken, but the website says it is still available, guess my local stores just don't stock it.

Post# 726318 , Reply# 6   1/8/2014 at 23:57 (1,567 days old) by ultramatic (New York City)        

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Jiffy cornbread mix...that takes me back to my childhood. I remember when they'd be put on sale 4 for a dollar. Very rare to find any other varieties of Jiffy here.

Post# 726330 , Reply# 7   1/9/2014 at 01:13 (1,567 days old) by norgeway (mocksville n c )        
Re Jiffy Cornbread..

I love it just to eat as a snack, but I agree its not what Southerners think of as is too sweet to serve with pinto beans and chow-chow.

Post# 726546 , Reply# 8   1/9/2014 at 21:07 (1,566 days old) by dustin92 (Jackson, MI)        

We have ALL the Jiffy mixes available locally- since we are only about 20 miles from where it is made, Chelsea Michigan. I can say we use plenty of their Corn muffin mix, but rarely any other (not because of poor quality though!) I love the Chocolate frosting mix, I could eat it with a spoon.

Post# 726558 , Reply# 9   1/9/2014 at 22:00 (1,566 days old) by wiskybill (Canton, Ohio)        
This is from

the "JIFFY" mixes recipe book I have
dated 08.11.08

I have seen several of the ones listed
in this area, but not all.

Post# 726563 , Reply# 10   1/9/2014 at 22:24 (1,566 days old) by hippiedoll (tucson, arizona u.s.a.)        
jiffy cornbread...

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i like to make jiffy cornbread and serve it with a bowl of dennison's chili beans. yummy!!!

but norgeway, what is "chow chow"??
i've never heard of "chow chow".

Post# 726565 , Reply# 11   1/9/2014 at 22:39 (1,566 days old) by hippiedoll (tucson, arizona u.s.a.)        

hippiedoll's profile picture
thanks for sharing the "chess pie" recipe.
it sounds very tastey. i've never eaten "chess pie" or ever heard of it until recently when i heard it mentioned on t.v. (from a movie or something?) and i was curious to know what the heck "chess pie" was??

i can't wait to try it now. especially since i bought myself a vintage harvest gold osterizer "pulse matic 10" blender, at the 2nd handstore for $15. there was some chips on the edge of the glass pitcher & the center measuring cap was very dried out & cracked. so, i bought 2 replacement jars with lids, caps, blades, and bottoms. one lid is the harvest gold & the other is......
avocado green!!!
ha ha ha!!!

here's a picture of my vintage osterizer blender (with her avocado green lidded glass pitcher/jar)...

Post# 726566 , Reply# 12   1/9/2014 at 22:41 (1,566 days old) by hippiedoll (tucson, arizona u.s.a.)        
2nd picture....

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of my vintage, 2-toned, harvest gold with avocado green lidded, osterizer blender...

Post# 726628 , Reply# 13   1/10/2014 at 06:05 (1,566 days old) by danemodsandy (The Bramford, Apt. 7-E)        

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I cannot understand anyone liking Jiffy's cornbread mix - they make other stuff that is okay, but sugar in cornbread is Just. Wrong.

Post# 726629 , Reply# 14   1/10/2014 at 06:06 (1,566 days old) by norgeway (mocksville n c )        
Chow Chow..

Is a relish made in the South, their are probably a million ways to make it,its basically a pickle mixture made of chopped vegetables, such as green and red peppers ,cabbage, hot peppers,onions and green tomatoes, most old fashioned cook books have recipes, I will look up one and put it on here.

Post# 726660 , Reply# 15   1/10/2014 at 09:48 (1,566 days old) by Iheartmaytag (Wichita, Kansas)        
Minnie's Pie

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I hope you didn't use her "extra" ingredient.

the blender is an excellent suggestion, never tried it.

Always make my own pie crust.

Post# 726675 , Reply# 16   1/10/2014 at 11:36 (1,565 days old) by hippiedoll (tucson, arizona u.s.a.)        
chow chow....

hippiedoll's profile picture
looking forward to seeing a recipe.
i'm very curious now....

thank you.

Post# 726680 , Reply# 17   1/10/2014 at 12:10 (1,565 days old) by kevin313 (Detroit, Michigan)        

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Kevin - thanks for sharing this chess pie recipe! It's very unusual to find chess pie anywhere here in the north, so people who like it have to make their own.

Jiffy products are very popular here - the Jiffy Mix plant is about an hour west of Detroit. I have had a tour of the plant and it's fun to see how some of their products are made.

You can still by a box of Jiffy cornbread mix here for 45-50 cents. When asked how they can keep their prices so low, the owner of the company said they don't spend one cent on advertising. They are one of the largest selling cornbread mixes in the country because of reputation and word of mouth, which is pretty amazing.

Post# 726695 , Reply# 18   1/10/2014 at 12:59 (1,565 days old) by revvinkevin (Between Mickey Mouse & the Queen Mary (So. Cal.)        
Chess pie......

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Interesting.... I had never heard of "chess pie" and had to look it up on Wikipedia.   Basically a sweet, custard pie that originated in England and ended up being very popular in the southern states.   Variations are Jeff Davis pie and Kentucky pie.


On Chow-chow, see the link below.



CLICK HERE TO GO TO revvinkevin's LINK

Post# 726739 , Reply# 19   1/10/2014 at 16:16 (1,565 days old) by gansky1 (Omaha, The Home of the TV Dinner!)        
Jeff Davis Pie - lol

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I had never heard of Chess pie either, it sounds wonderful and the blender would make it quick and easy.


I also had never seen a list of "Jiffy" products before, we have only a few.  My grandmother used Jiffy cake mixes when it was just for the two of them, no need for a whole cake.  Her favorite was white cake with Jiffy chocolate frosting.  May have to get some of those, haven't thought of them for years.  


When my son was little he would eat very few things and usually then only after a lengthy struggle. One day, I picked him up from the babysitter and she was elated that she'd found something he would eat and like.  It was simply Jiffy cornbread with butter and honey.  We stopped on the way home and bought some it's still a favorite and requested at least once a week so we always keep a box or two on hand.

Post# 726748 , Reply# 20   1/10/2014 at 17:14 (1,565 days old) by cuffs054 (MONTICELLO, GA)        

Jiffy CB too sweet? Nay I say! Just right.

Post# 726758 , Reply# 21   1/10/2014 at 17:36 (1,565 days old) by danemodsandy (The Bramford, Apt. 7-E)        

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Are you originally from Georgia?

Because I grew up there, and when I was little, people who put sugar in cornbread were considered capable of depravities too horrible to contemplate. :P

Post# 726768 , Reply# 22   1/10/2014 at 18:09 (1,565 days old) by Iheartmaytag (Wichita, Kansas)        
MY Mother is an old Missouri mule

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And it a shootable offense to put sugar in your cornbread.

Post# 726803 , Reply# 23   1/10/2014 at 21:12 (1,565 days old) by cuffs054 (MONTICELLO, GA)        

you flatter me! Actually I'm a yankee from New Joysey but my parents moved me to the south at age 4. Ergo, I claim southern citizenship. BUT, on the subject of depravities my screen name of Cuff054 has very little to do with a nice dress shirt(!)

Post# 726806 , Reply# 24   1/10/2014 at 21:22 (1,565 days old) by DaveAMKrayoGuy (Oak Park, MI)        

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I seem to have all the ingredients--and I picked up a couple of regular sized 9" pie crusts; have a pair of deep dish ones waiting for a MINCEMEAT that I promised to make that still hasn't yet materialized...

But what do I do about CORN MEAL? I usually use the Jiffy mix myself, and don't feel like I could just steal into a box of it for a couple of teaspoons when I usually need every morsel to fill the entire baking pan...

One recipe I saw Online calls for evaporated milk but it is OK to use regular milk right?

Kind'a feel like breaking into this now!

-- Dave

Post# 726826 , Reply# 25   1/10/2014 at 22:31 (1,565 days old) by vintagekitchen ()        

You could steal the needed tablespoon from a box without it making too much difference to your cornbread, or I'm sure in a pinch you could use something else, so long as it's a coarsely ground grain, like whole wheat flour, or possibly even crushed cornflakes. In the chocolate pie, you can use regular milk, the evaporated milk just makes it richer, and the concentrated milk fat makes it smoother. If you use regular milk, you may want to add an additional tablespoon of butter

Post# 726870 , Reply# 26   1/11/2014 at 06:00 (1,565 days old) by norgeway (mocksville n c )        
Re Cornbread...

I never knew but one person who used Jiffy growing up, Both my Grandmothers made plain white corn bread with NO sugar, my Grandmother Craig and my Grandmother Powell both used Thompsons Fireside mix, it came in little boxes like jiffy does, they quit making it years ago, Granny Craig made wonderful cornbread and the best biscuits you could imagine, but my Grandmother Powell and my Mother both made the most horrid vile excuse for cornbread that could be imagined, sad, greasy and black on the bottom, All my Dads sisters made wonderful cornbread also, but My Aunt Jean makes the same mess Mother did, all they put into self rising white corn meal is buttermilk and pour it into a very heavily greased iron pan heated until it smokes, it burns on the bottom before it ever gets to the oven,I make mine with 1 cup white self rising meal, 1 cup self rising flour,1 egg 2TBSP oil and enough buttermilk to make a thick batter, pour into a cold greased iron skillet and bake at 400.

Post# 727016 , Reply# 27   1/11/2014 at 17:27 (1,564 days old) by ultramatic (New York City)        

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I always add a tab. of sugar to Jiffy cornbread mix. The cornbread here is usually a tad sweet. But what do I know? I'm a wicked city man. Now stand still while I vamp you!


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Post# 727031 , Reply# 28   1/11/2014 at 18:23 (1,564 days old) by washman (Butler, PA)        
Jiffy mix is ok for cornbread

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But believe me when I tell you, I have from scratch recipe that will have you sitting up and begging for buttermilk.

Post# 727050 , Reply# 29   1/11/2014 at 19:40 (1,564 days old) by danemodsandy (The Bramford, Apt. 7-E)        

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It sounds like your Grandmother Powell and your mother were doing something similar to what my grandmother taught me, but it does not sound like they got the same result my grandmother did.

Her technique was to grease the pan very lightly, and put the shortening or oil called for in the cornbread recipe into the pan (she'd play with her recipe a little bit - milk sometimes, buttermilk sometimes, oil usually, shortening once in a while). She then put the pan in the oven and turned the oven on to preheat while she made the rest of the batter - the self-rising corn meal, the milk or buttermilk and the egg.

Once the oven was preheated, she took the pan out of it, and poured the hot oil or hot, melted shortening into the batter, stirring it very quickly to mix the oil or shortening into the batter. Then the completed batter was poured into the hot pan, and the pan immediately went back into the oven for baking.

This tactic made for very high-rising, light cornbread; it actually began rising as soon as the batter hit the hot pan. There was no burning on the bottom, just a nice brown crust. She always used Pyrex in preference to cast iron; said it gave the cornbread a crust that was crisp but not tough.

She made cornbread to die for, and so do I, using this method. The only thing I've ever changed was to start using PAM instead of greasing the pan.

Post# 727065 , Reply# 30   1/11/2014 at 20:28 (1,564 days old) by dustin92 (Jackson, MI)        

I have never had any luck making cornbread from anything but Jiffy mix. I once tried making it from scratch (for about 60 at church no less!), and it turned out so dry and tasteless that I was embarassed to serve it, and haven't used anything but Jiffy since. I think I'm going to try that recipe for Chess pie soon, it sounds yummy!

Post# 727137 , Reply# 31   1/12/2014 at 06:56 (1,564 days old) by vintagekitchen ()        

My grandmother taught me to make cornbread, and it always started with setting the oven to 400 degrees, (425 if you are in a hurry or have a slow oven), and putting about 2 Tbsp butter in an iron skillet, and put the skillet in the upper third of the oven while it preheats.

While the oven and skillet are getting hot, stir together about 1 and 1/2 cup self rising cornmeal and about 1/2 cup self rising flour, along with a dash salt and a scant Tbsp sugar.

Make a well in the center of the bowl, break in 2 eggs, and beat well. Add milk slowly, until your batter is about the consistency of yellow cake batter, then tilt the bowl on its side, and beat well with a wooden spoon, just as if you were beating cake batter. Pour into hot skillet, return to oven, and cook 15 to 20 minutes, until golden brown.

Her recipe always gives light, fluffy cornbread, that as a child I could eat plain with butter and be happy, unlike the gritty heavy lump my mother and her family made and claimed to be cornbread, yuck, lol.

Post# 727167 , Reply# 32   1/12/2014 at 09:56 (1,564 days old) by dynaflow (rockingham nc)        

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Being a true southerner Cornbread was always on the table at home. my mother made it like my paternal great grandmother did use a heavy cast iron skillet greased of course then add your butter to it melt in the oven add the melted butter to batter bake till golden
One funny thing about my dad he is really funny about his food at our house cornbread is never cut into slices its broken he says if cut it gums up the sides

Post# 727212 , Reply# 33   1/12/2014 at 14:10 (1,563 days old) by vintagekitchen ()        
breaking vs slicing

Funny enough, my grandmother always cut her cornbread in wedges, as soon as she removed it from the oven. She said if you waited even a minute all the hot steam would start condensing in the bread and make the bread heavy.

However, her flitter bread was always broken, never cut, for the same reason you said, she said it gummed it up. I tried cutting it once, and she was right, it didn't even taste the same.

Since generally people who didn't grow up in the mountains of Kentucky have never heard of flitter bread, here is the recipe, it's easy as can be.

Put an iron skillet on the stove over medium or medium high heat, put in 2 or 3 tablespoons butter. While the butter melts, put about 2 cups self rising flour in a bowl, and stir in water until it is just a little wetter than drop biscuit dough.

Put the dough in the hot skillet, all at once, and cook over medium heat until it looks dry around the edges. Then flip the whole thing. (Granny could manage this delicate maneuver with an egg turner, I prefer to slide it onto a plate and flip it back into the skillet. Cook until the bottom is browned and the center is done, ( tear back a small piece in the center with a fork to check).

Flitter is a very simple poor person's food, but very good when you want something not as rich as biscuits or rolls, or if you are in a hurry, or just don't want to turn on the oven.

Post# 728048 , Reply# 34   1/16/2014 at 10:24 (1,559 days old) by DaveAmKrayoGuy (Oak Park, MI)        

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Made MINE:

-- Dave

Post# 728049 , Reply# 35   1/16/2014 at 10:26 (1,559 days old) by DaveAmKrayoGuy (Oak Park, MI)        
DaveAMKrayoGuy goes KORNBREAD KRAZY!!!!

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Here's my FIRST Non-JIFFY Cornbread: (Which I DID NOT put sugar in, but probably needed Salt!)

-- Dave

Post# 728050 , Reply# 36   1/16/2014 at 10:27 (1,559 days old) by DaveAmKrayoGuy (Oak Park, MI)        

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-- Dave

Post# 728051 , Reply# 37   1/16/2014 at 10:28 (1,559 days old) by DaveAmKrayoGuy (Oak Park, MI)        

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Actually makes EIGHT SERVINGS! (The origin of these Cornbread Concoctions, coming up!)

-- Dave

Post# 728053 , Reply# 38   1/16/2014 at 10:32 (1,559 days old) by DaveAmKrayoGuy (Oak Park, MI)        

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Had ANOTHER Pie Shell that my Chess Pie Recipe din't fill, so I found a BUTTERMILK PIE recipe on the Internet (and somehow found myself w/ a Quart of it, thinking I would need it, based on what I've read here)... The Buttermilk Chess:

In which case there was TOO Much for a Reg. Pie Shell & My Deep Dish Duo is at my dad's, so the left-over batter w/ a scoop of strawberry ice cream left-over from my daughter's 4th Birthday party made a very interesting (& gut-busting, filling) milkshake!

-- Dave

Post# 728055 , Reply# 39   1/16/2014 at 10:38 (1,559 days old) by DaveAmKrayoGuy (Oak Park, MI)        

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Special Thanks to VINTAGEKITCHEN for The Inspiration and The Quaker Man (my Mom was afraid of this guy, in her childhood!) for the Main Ingredient for these recipes!

-- Dave

Post# 728056 , Reply# 40   1/16/2014 at 10:40 (1,559 days old) by DaveAmKrayoGuy (Oak Park, MI)        

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Pied, by Pied:

-- Dave

Post# 728057 , Reply# 41   1/16/2014 at 10:43 (1,559 days old) by mrb627 (Buford, GA)        

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Is Corn Muffin Mix, not cornbread. Corn Muffins are sweet, Corn bread is not.


Post# 728105 , Reply# 42   1/16/2014 at 15:37 (1,559 days old) by norgeway (mocksville n c )        
Quaker Corn Meal???

Ive never seen that before!

Post# 728119 , Reply# 43   1/16/2014 at 16:43 (1,559 days old) by vintagekitchen ()        
Quaker corn meal

It's carried in all the grocery stores here. Quaker cornmeal is a coarser grind than bagged cornmeal meant for baking. People in this are use it to make cornmeal mush, or to bread items for deep frying.

Post# 728179 , Reply# 44   1/16/2014 at 21:51 (1,559 days old) by dustin92 (Jackson, MI)        

Well I made it tonight, the filling tasted good even before going in the oven. I got it made and in thr oven, then somewhat unexpectedly had to leave to pick up a friend from the other side of town (planned on picking her up at 9:30, she called at 8 saying she was ready). I left my Dad strict instructions on how to test it, and had a timer set. Got home and it had just come out of the oven... Way overcooked, the crust is dry as dirt and the filling burned on top. the inside tastes good though. I will try it again when I can stay home until it is done.

Post# 728318 , Reply# 45   1/17/2014 at 13:56 (1,558 days old) by drhardee ( Columbia, SC)        

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Now try Chocolate Chess pie, it'll make ya slap ya Mama!


1 cups sugar
cup cocoa powder
2 Tablespoons corn meal or flour
Pinch of salt
2 eggs
cup evaporated milk
2 teaspoons vanilla
Unbaked pie shell
1 stick melted butter

Sift the dry ingredients into a large bowl. Add the eggs, milk and vanilla and melted butter. Combine well. Pour into a pie shell and bake @ 350 for 45 minutes.

Post# 728332 , Reply# 46   1/17/2014 at 15:18 (1,558 days old) by cuffs054 (MONTICELLO, GA)        

I made the Chess pie and it was good. Then I made Minnies Choc Pie; MAN DAMN, it was good! Going to make another this weekend.

Post# 729602 , Reply# 47   1/22/2014 at 11:04 (1,553 days old) by retropia (Central Ohio)        
My attempt at Chess Pie

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It came out pretty well, using Kevin's blender recipe. I use frozen pre-made pie crusts because I'm too lazy to roll my own.

What I normally do when baking pies, and did in this case, is to place strips of foil around the outer edge of the pie crust, to keep it from getting too brown. Then I remove the strips in the last 10 minutes of baking. (I just purchased a silicone pie-edge device that claims to do the same thing, except it should be easier to use.)

Anyway, the pie puffed up, like a meringue, when baking. Some of the filling stuck to the foil, which came off when I removed the foil. Then when the pie was cooling, it fell to what you see in the photo. I'm guessing that's normal?

It tasted great. The first piece broke in half, but that was "operator error" (me) as the remaining pieces came out just fine.

Thanks, Kevin, for sharing Ginger's recipe.

Post# 729604 , Reply# 48   1/22/2014 at 11:16 (1,553 days old) by vintagekitchen ()        

Perfectly normal, and congratulations, your pie looks perfect!

Everyone is more than welcome for the recipe, I never understood people who don't share recipes, it always seemed so stingy / mean spirited of them.

Post# 729948 , Reply# 49   1/23/2014 at 18:35 (1,552 days old) by norgeway (mocksville n c )        
Re Recipe Sharing!

I agree, I love to share recipes, I hope someone else will enjoy them as much as I do.I knew an old lady years ago that made a wonderful orange cake, but would not give out the recipe, now shes gone and so is the recipe! what a waste.

Post# 731073 , Reply# 50   1/27/2014 at 20:00 (1,548 days old) by dustin92 (Jackson, MI)        

I made "Minnie's chocolate pie" today, and it turned out perfect! So delicious! It was a huge hit, even my Dad who hasn't been able to taste chocolate in over a year (since chemo and radiation for throat cancer) could taste it and loved it! So easy and SO GOOD!

Post# 775306 , Reply# 51   8/4/2014 at 04:23 (1,360 days old) by jkbff (Happy Rock, ND)        

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... So I'm snooping for recipes... Another two to add to the list... but...

OK so I am adopted to my Maternal Grandparents.. When I say mom and dad, I mean them not the.. biological parents.. When I say Grandma and Grandpa, I mean my paternal grandparents....

So, I am... A hybrid I guess.. Mom and dad are from the south.. Mom was born in Ranger Texas and dad was born in San Antonio... They moved up to North Dakota in the 80s during the first oil boom. Dad's job brought him here. Ok, so things happen and I'm born and adopted by mom and dad. My biological father is German... ... like ... My paternal side of the family is WAY German...

So to get on point.. I can eat kase knoephla, fleischkuechle, sauerbraten, kohlrouladen and kuchen to then go home and eat grits, fried chicken, steak and potatoes, pinto beans, chili, black-eyed peas and pork chops.. (Not all in one day, but you get the point.. :P) Mom makes savory corn bread, sometimes even puts jalapenos in it -- Grandma makes sweet corn bread... Both are great with honey and butter, Mom's is better with a sweet chow chow, Grandma's is generally served with breakfast with one exception.. I love Grandma's sweet corn bread with collard greens!

Mom has always been able to do Southern food very very well... .. When she tries to get out of her comfort zone things get... interesting... but.. I don't know what happened, one time she was making corn bread and we had more people over than normal and... She wasn't thinking and got her baking powder and baking soda mixed up.... OMG.... .... ........ we ran out of Charmin that night. That one she won't ever live down.

Post# 989915 , Reply# 52   4/8/2018 at 13:18 by DaveAMKrayoGuy (Oak Park, MI)        
Yes, making ANOTHER one!

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The AMKrayoGuy Chess Pie (w/ a couple TSP's of Hershy's Chocolate Powder for Baking out in) rides again!

But: Quick! What do I do? Over-FORTY-MINUTES in the oven on its 325-deg. and it's still JIGGLY!

I don't want it to burn... Will it HARDEN in the REFRIGERATOR?!

-- Dave

Post# 989929 , Reply# 53   4/8/2018 at 15:12 by DaveAMKrayoGuy (Oak Park, MI)        

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Nope, don't need help--I just turned up the temp to Three-FIFTY! Gave a good, watched, additional number of minutes--and Viola!!!!

Here she goes:

-- Dave

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Post# 990291 , Reply# 54   4/11/2018 at 09:18 by mikael3 (Atlanta)        

I need to try this one soon.  I have gotten a lot of excellent recipes from aw, and this looks like another.


I miss seeing Kevin’s posts.   I hope he is okay. 

Post# 990339 , Reply# 55   4/11/2018 at 17:06 by CircleW (NE Cincinnati OH area)        

I like Chess Pie very much, but haven't had it for quite a while. I've made it before, but that was many years ago. I used to go to a restaurant that had it, but it's been so long I can't remember which place it was.

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