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Friday, November 16, 2018

Old Fashioned Thanksgiving Dessert by @JoanReeves

My mom learned to cook from her mother. I'm proud to say both my mom and my grandmother were amazing cooks.

With Thanksgiving approaching, I thought I'd share this recipe for an old-fashioned pie from the treasure trove of recipes handed down to me.

My mother told me this pie recipe was handed down through my grandmother's family. Back in the day, family recipes were treasured and closely guarded.

I remember when my Great Aunt Hattie came to visit and made her Banana Pecan Cake, disclosing the recipe to my mother. She made my mother and me promise not to share it outside the family!

No Security Clearance Needed

If you've never heard of Chess Pie, it's not because it's Top Secret. It's just that it's rarely served in today's world.

That may be because it must be made from scratch. You won't find Chess Pie in the freezer section of the supermarket.

Momma made this pie often in the winter and served it warm. You can also serve it cold.

Be sure and have a cup of rich dark coffee to accompany this creamy sweet deliciousness.

Old Fashioned Chess Pie

2 cups sugar
2 tablespoons plain flour
2/3 cup melted butter
4 eggs beaten well
1 cup cream (you can use evaporated milk but it will alter the taste somewhat)
1 teaspoon vanilla
1 unbaked pie crust (8-10 inch diameter)

Preheat oven to 450 degrees.

Mix sugar and flour together and stir in melted butter. Mix well and let cool a bit. You don't want the melted butter to be super hot or the eggs will scramble when you add them.

Add the beaten eggs slowly, a little at a time, beating well after each addition. Next, add the cream and vanilla and blend well.

Place the unbaked pie crust shell on a heavy cookie sheet and pour the filling into the crust.

Bake in the preheated oven at 450 degrees for 10 minutes. After 10 minutes, reduce the heat to 350 degrees and bake for 45-50 minutes or until a knife inserted in the middle comes out clean.

Serve warm with a warm raspberry or strawberry homemade syrup. (Just add sugar to taste to fresh berries and cook on medium heat until thickened, about 20 minutes.) Or serve cold with fresh fruit and/or whipped cream topping.

Bottom Line

Grateful doesn't begin to cover my feelings. I feel thankful, grateful, and blessed.

For what are you thankful? If it's a person, be sure and say how much you appreciate and love him or her. Do it today.

Tell me in a comment what you're thankful for and you'll be entered in my Random Draw November Giveaway.

Prize is 1 of these Writing Journals
(1) Prize is one of the Writing Journals shown at left--if you're in the United States. Outside the U.S., prize is ebook selection.

(2) Leave your comment and email address written out, NOT as a hot link.

(3) Winner chosen by random draw from all those who leave comments on my blog posts.

(4) Drawing held on Black Friday, November 23, 2018, and announced on the blog.

(5) Winner will be contacted by email no later than Nov. 28.


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Be the first to know about New Books and Giveaways, sign up for Joan's Mailing List.


  1. I'm a sucker for journals! ;) But I don't cook hardly anything from scratch; I just don't like taking the time to cook. Every once in a great while, I'll get in a baking mood, but even when I make my pie crusts from scratch, I always use canned filling. My email address is liladiller78 {at} gmail {dot} com. Thanks!

    1. Lila, I love journals too. I find they're great for keeping up with just about everything in my busy life. Got you entered into the drawing. I do like to cook. The Great British Baking Show really fueled my desire. *g* I just received 2 tart pans with removable bottoms that I'll use this year to make the holiday pies.

  2. Don't enter me in the drawing, Joan, but I'm very grateful for my family. I used to love cooking but grew out of it. LOL My husband cooks now so I have more time to write. I admit I'm grateful he does so. My dad loved chess pie.

    1. Even though I like to cook, I bemoan the time it takes when my writer's "to do" list is so long. I would love it if my husband cooked, but he's not interested. My dad loved it too and just about everything my mom made.

  3. Please don't enter me in the drawing. I enjoyed your post since I've always wondered what "chess pie" was. This year, I'm grateful for all the well-trained doctors and medical staff in the United States. I had surgery in July and the staff at Mt. Nittany Hospital in State College, PA, were a real dedicated "dream team." Happy Thanksgiving!

    1. Hi, Judy Ann. So glad to hear you had a wonderful medical team taking care of you. Chess Pie came to America by way of England. It's an old time dessert. My mother was the only child of 2 late middle-aged parents. Her parents were born in the 1880's so my grandmother's recipes date from the mid-nineteenth century and earlier. I've always thought that was so weird--to have grandparents born in that era.

  4. Happy Thanksgiving, dear friends. I'm grateful to be part of this dynamic group. May you have a wonderful feast, and may none of the calories stick to your hips!

  5. I have made chess pie. Got the recipe when we were in Bible College up in North Dakota. So many different cultures. We put together a cookbook each year. It was fun to see how diverse the recipes were. paulams49ATsbcglobalDOTnet

    1. Hi, Paula. Chess Pie came over from England and seemed to "settle" in the southern states where it became a standard. I love regional cookbooks and church cookbooks. I have quite a collection. Thanks for leaving your email. You're entered in the November giveaway.

  6. I'm thankful for my beautiful grandson who was born a few days ago. A lovely addition to the family.
    Happy Thanksgiving!

    1. Oh, how sweet. Congratulations, Rita! Happy Thanksgiving to you and the family. You're entered in the November Giveaway

  7. I am thankful for my faith, and the freedom and ability to worship as I wish. I am thankful for my family -- hubby of 51+ years, two children, grandchildren, and a great grandson. I am thankful for a warm home and plenty of food to eat. And I am thankful that I can still read.

    donna (dot) durnell (at) sbcglobal (dot) net


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