Chess pie is the pie maker's pie - most people have never heard of it, but if you see it at a potluck, the person who brought it will have a reputation for making pies. There are tons of variations, but in general it's a lot like a custard pie but not as milky, and maybe it has more butter. Don't be put off by the teaspoon of vinegar, it works like lemon juice flavor-wise.

Brown Sugar Chess Pie

1 cup white sugar
1/2 cup brown sugar
1 tablespoon flour
1 tablespoon cornmeal
2 eggs
1/4 cup milk
1/4 cup melted butter
1 teaspoon vinegar
1 teaspoon vanilla
Unbaked 9 inch pie crust

Combine the sugars with flour and cornmeal. Beat eggs and add to the dry ingredients with milk, butter, vinegar, and vanilla. Blend and pour into an unbaked pie crust and bake 45 minutes at 350 degrees or until it barely jiggles in the center.


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Well of course you can go buy a box of butterscotch pudding and follow the directions, but what fun is that. I don't know if they make instant butterscotch pudding, but that's really a waste of calories. Now here, this is from scratch. For pudding, skip the pie shell.

Butterscotch Pie

1 baked 9 inch pie crust
3 tablespoons butter
1 cup brown sugar
1 1/2 cups milk, scalded (this means heat it to almost boiling)
1/2 cup flour
1/2 cup cold milk
2 egg yolks, slightly beaten
1 teaspoon vanilla
Whipped cream or Cool Whip to serve

Melt the butter in a saucepan, add brown sugar and keep over low heat until sugar is dissolved. Add the scalded milk to the sugar mixture. Combine the flour and cold milk to make a paste. Word to the wise, if there are any lumps in it, get out a strainer and strain them out. Stir the paste gradually into the hot milk mixture, stirring constantly. Cook over low heat or in a double boiler until thickened. Put a little of the hot mixture into the beaten egg yolks (this 'tempers' them, keeps them from curdling), then stir into the hot mixture. Cook 2 minutes more, remove from heat and stir in the vanilla.

For pudding, cool with a piece of plastic wrap directly on the surface so it doesn't form a skin or immediately pour into the baked pastry shell. Serve topped with whipped cream.