I have been waiting for this moment to taste this pie, and today was the day! I learned about this pie by looking through the recipe book that Elaine guarded of her family’s favorite recipes. Bill, her husband, gave me the liberty to choose whatever I wanted to make.
The few days before Thanksgiving are always filled with expectation, and today was no different. Elaine makes me smile when I think about the ways that she is engaged with life, even if her cognitive functioning is dis-eased.
Today seemed different with Elaine though. She is not going in and out of the kitchen like the times before, attending to the dogs or wandering into other rooms. She stayed with me for a bit more today, and we even spent some time outside in the beautiful sunshine. It is almost like she is remembering how to cook when we are together. She showed me with her fingers how to make the crust pretty, “You know when you pinch it,” she says to me, but then when she went to do it, she ended up saying, “It looks good like that, just leave it.” And I agreed with her, but noticed that her fingers knew what to do, but her mind got in the way when she bent over to try. She even told me to get the last little bit of batter that was in the metal bowl, which only good cooks who are mindful of waste look out for–so I knew that she was remembering something of the past through this activity.
We both tagged teamed the Chess pie, and there were a few bloopers, like the pie burning, and then me slowly peeling off the burnt part–whew, what a save. Because now, you could not tell from looking at it that it had burned so much on top. I definitely want to do this pie again, but here is the recipe, along with the changes I would make.
1 teaspoon of vanilla extract
4 tablespoon or 1/4 cup of melted butter
Directions: cream eggs and sugar together. Add butter, milk, and vanilla extract. Mix in flour. Pour into pie crust. Bake on 475 degrees for 10 minutes, then turn the oven down to 350 degrees and cook until the pie sets.
Note: It will be difficult to know when the pie sets because sugar when hot will be liquid. So I got nothing for you on this because I couldn’t tell when the pie was done. Just when I I thought it had been in there for too long.
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Chess Pie I have been waiting for this moment to taste this pie, and today was the day! I learned about this pie by looking through the recipe book that Elaine guarded of her family's favorite recipes.