Chess Pie

This week, I’m participating in a pieathalon with other food bloggers. A pieathalon is an ancient tradition stemming from Roman times where they’d put Christians in the Coliseum and make them eat pie until they exploded.

In the modern day version, we were given a pie recipe by another blogger. Mine was Chess Pie from S.S. of Book of Cookerye. Now, I’ve had a lot of pie in my day, but I’d never heard of Chess Pie before. Why is it called that? Are you supposed to eat it while playing chess? If so, that wouldn’t work for me because I’m not one of those multitasking types. And chess always makes me think of that Bangkok song.

The recipe called for some weird ingredients, specifically corn meal, vinegar and that stuff called “oleo.” (I used butter.) Not to mention cracking three eggs took a lot of concentration. But all in all, Chess Pie was pretty tasty. It was like a custardy, butter tart. As far as the presentation, thank god for that aluminum pie plate because without it, you wouldn’t be able to tell where the pie ended and the countertop began.

Check out all the pie pandemonium by visiting these other participating bloggers. You’ll discover gems like Simone’s Pet Strawberry Pie (hope it doesn’t have hamster), Avocado Lime Pie and (gag) Curried Egg Pie.

Mid Century Menu – Avocado Lime Pie

The Retro WW Experiment – Nesselrode Pie

Retro Recipe Attempts – Curried Egg Pie

Silver Screen Suppers – Mile-High Lemon Chiffon Pie

A Book of Cookrye – Upside Down Chicken Pie

Directionally Challenged Cooking – Simone's Pet Strawberry Pie

Kelli's Kitchen – Butterscotch Pie

Grannie Pantries – Black Bottom Pie

Dinner is Served 1972 – Seafoam Cantaloupe Pie

I’m off to It-lee today, so I won’t be posting next week. As the Italians say, "Arriva derchee!"

1 tbsp cornmeal

1 ¼ cups sugar

2 tbsp flour

3 eggs, beaten

¼ lb. oleo, melted

1 tbsp vanilla

1 tbsp vinegar

1 unbaked pie shell

Mix cornmeal, sugar and flour; add to eggs. Add oleo; cream thoroughly. Add vanilla and vinegar; pour into pie shell. Bake at 350 degrees for 45 minutes. Yield: 6 servings. (See note)

Note: Or two, really, really big servings.

Source: Favorite Recipes of America: Desserts