This pie simply isn’t made enough, if you haven’t tried chess pie you don’t know what you have been missing.  Why not try my Grandmother’s recipe for Chess Pie?  This is from the archives of my grandmother.  Ethel Eynard.  Jefferson City, MO.  1952.

Chess Pie

Yield: 8 servings.

1 C. raisins
1 1/2 C. milk
1 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. allspice
1/4 tsp. salt
1 1/2 Tbsp. cornstarch
3/4 C. sugar
2 eggs
1/4 C. chopped nuts
1 Tbsp. butter
1 tsp. vanilla

Cream butter with sugar, salt, and spices.  Add eggs and vanilla and beat well.  Add remaining ingredients, pour in unbaked pie shell and bake at 375 degrees for about 35 minutes or until filling thickens.