Joan's Chess Pie
Joan Manning was a beloved figure at our Old Mill Restaurant, where she managed the bakery for many years. Every day, alongside her daughter Robin, they made over 150 pies, dozens of cakes, and pans of cobbler, filling our restaurant with the warmth of their baking. Today, her legacy lives on through her granddaughter Jessie, who continues the family tradition with us. We’re delighted to share Joan’s cherished Chess Pie recipe, preserved in her own handwriting, as a tribute to the love and dedication she brought to our kitchen.
Joan's Chess Pie
Ingredients
- 1 cup white sugar
- ½ cup light brown sugar
- 1 tablespoon Miller’s Choice Unbleached Flour
- 1 tablespoon White or Yellow 1830 Grind Unbolted Cornmeal
- 2 large eggs
- ¼ cup whole milk
- 4 tablespoons unsalted butter, melted
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- 1 9-inch unbaked pie crust
Instructions
- Place a rack in the center of the oven, and preheat the oven to 325ºF.
- Sift together the sugars, flour, and cornmeal in a small bowl. In a large bowl, beat the eggs and add in the milk, butter, vinegar, and vanilla. Add in the sugar mixture and mix well. Pour into the pie crust and bake until golden, about 45 minutes. Serves 8