This recipe was written on a lined index card and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.
Colonial Chess Pie
1 1/2 c. granulated sugar
1 c. light brown sugar
1/4 c. sifted flour
1/2 t. salt
4 eggs
1/2 c. butter
1/2 c. milk
2 t. vanilla
Heat 1 c. of granulated sugar, brown sugar, milk, flour and butter to dissolve. Cool.
Beat 3 egg yolks and 1 whole egg, well, add 1 t. vanilla, salt, mix well with the cooled mixture.
Pour in unbaked pie shell.
Bake 35 to 40 minutes in 350°F oven first, then lower temperature to 250°F to finish baking.
Pie will puff across top when done. Remove from oven.
Beat the 3 egg whites for topping, add 1/2 c. gran. sugar & 1 t. vanilla to beaten egg whites & cover pie with mixture. Return to oven and brown.