Chess Pie

By Kathryn Washburn Breighner

Today is the one year birthday of Three Siblings in the Kitchen. In this past year, we--well, mostly me--have posted many times about the foods we create in our kitchens. During this new year, I hope my brothers will appear more often on the blog so I don't have to carry it solo! Perry and David are fabulous cooks. This morning, Marty made a wonderful breakfast of roast beef hash using leftover roast beef and he asked how many people that we know who would go to the effort to create this from scratch. I named off Perry and Dave and our friend Bev right away.

Our Mom was a fabulous pie baker. The tradition goes on in our family as pies are a favorite and a specialty. This is our Mom's, Rose Bond Washburn's, chess pie recipe that she clipped from the Chicago Tribune on June 24, 1962. It's easy and sweet and silky and a surprise when it hits your mouth. Chess pies are really like a sugar pie with eggs and butter. Definitely not low cal!

1 c brown sugar
1/2 c white sugar
1 t flour
2 eggs, beaten
1 T milk
1 t vanilla
1/2 c butter, melted
unbaked pie shell

Mix dry ingredients. Add eggs, milk, and vanilla and stir until blended. Add butter and mix thoroughly. Turn into pie shell and bake at 325 degree from 40 minutes or until a knife inserted in the center comes out clean.

Here is a post from a year ago with Mom's pie crust recipe: http://threesiblingsinthekitchen.blogspot.com/2009/01/pie-crust-homemade-of-course.html