My grandpa has been gone for nearly 20 yrs now. I was the first grandchild (at least, the first ‘official’ one) and raised primarily in my grandparents’ home until my grandmother passed away. I always associate food, Hee Haw, and those Barrel of Monkeys games with him.
The food part is easy- he was who fed me as a baby. He was proud of the fact that my pudgy baby self could “eat as much as grandpaw”- which was back when being a ‘good eater’ was something to be proud of.
The Barrel of Monkeys thing was from the little plastic monkeys my aunts had that I would drop down the sides of his recliner so that he would make them ‘talk’ for me.
Hee Haw was a country music television show my grandparents ALWAYS watched.
I realized tonight, while talking to my cousin, that we all have such different memories (and some of my cousins have no memories at all of him) of our grandfather. To my cousin Josh, he meant Okinawan WW2 stories and exciting things. To me it was food… and chess pie.
When I was about 12, more or less, he divorced one of his ex-wives that he married after my grandmother passed (I don’t recall which one) and moved into a rental next door to our farm for a while. He used to bake these delicious pies that I LOVED and begged him to teach me how. They were like a less sweet version of the insides a pecan pie or a tarte au sucre… butter, almost custard-y, and SO simple to make.
I have never heard of anyone else eating or making chess pies- before or since- and I only thought of this memory tonight, after having stored it away for decades.
According to Wikepedia:
According to James Beard’s American Cookery (1972), chess pie was brought from England originally and was found in New England as well as Virginia. The origin of the name chess pie may have come from the term “pie chest”, another name for a pie safe.
Recipes vary, but are generally similar in that they call for the preparation of a single crust and a filling composed of eggs,butter, granulated sugar, brown sugar, and vanilla. What sets chess pie apart from many other custard pies is the addition of cornmeal. Some recipes also call for corn syrup, which tends to create a more gelatinous consistency. The pie is then baked. The finished product is often consumed with coffee.
Chess pie is closely related to vinegar pie, and the two terms are often used interchangeably. Vinegar pie generally adds somewhere between a teaspoonful andtablespoonful of vinegar to the above ingredients to reduce the sweetness. Some variations are called Jeff Davis or Jefferson Davis Pie, and Kentucky pie. Buttermilk pie is similar to both of these, using buttermilk for souring instead of vinegar, but without cornmeal.
Lemon chess pie is a form of chess pie made with lemon juice that is popular in the Southern United States.”
I don’t recall my grandfather’s version having much more than oil/butter, sugar, and eggs in it.
What’s Cooking America includes 2 recipes from the 18th and 19th centuries:
Mid 1700s – From the cookbook Martha Washington’s Booke of Cookery, transcribed by Karen Hess:
To make very good cheesecakes without] cheese curd
Take a quart of cream, & when it boyles take 14 eggs; If they be very yallow take out 2 or 3 of the youlks; put them into [the] cream when it boyles & keep it with continuall stirring till it be thick like curd. [Then] put into it sugar & currans, of each halfe a pound; ye currans must first be plumpt in faire water; then take a pound of butter & put into the curd a quarter of [that] butter; [then] take a quart of fine flowre, & put [the] resto of [the] butter to it in little bits, with 4 or 5 spoonsfulls of faire water, make [the] paste of it & when it is well mingled beat it on a table & soe roule it out.. Then put [the] curd into [the] paste, first putting therein 2 nutmeggs slyced, a little salt, & a little rosewater; [the] eggs must be well beaten before you put them in; & for [your] paste you may make them up into what fashion you please…”
1877 – Estelle Woods Wilcox’s 1877 cookbook called Buckeye Cookery, she includes a recipe for Chess Pie:
Three eggs, two-thirds cup sugar, half cup butter (half cup milk may be added if not wanted so rich); beat butter to a cream, than add yolks and sugar beaten to a froth with the flavoring; stir all together rapidly, and bake in a nice crust. When done, spread with the beaten whites, and three table-spoons sugar and a little flavoring. Return to oven and brown slightly. this makes one pie, which should be served immediately.
– Miss J. Carson, Glendale.
The 1877 recipe is VERY similar to what I remember my grandfather baking- except I think he used cooking oil and omitted the meringue topping.
At some point I will ask around to see if anyone still has his recipe for it. I haven’t made this dessert since I was a teenager, but now I am very curious.
Have any of you heard of Chess Pie?