Looking for a Recipe for 'Chess' Pie

but upon googling it I found this: http://allrecipes.com/Recipe/chess-pie/detail.aspx. I think you are head-on, it's just goo in a pie shell. Hope this helps!

I found this in an article on WikiPedia,

Chess pie is a particularly sugary dessert characteristic of Southern U.S. cuisine.

and Google turned up several recipes.  It looked like your assumption about Pecan Pie is quite close, but you might want to try a Google search of your own to confirm your suspicions.

Good Luck!
OldWoodenSpoon

Edit:  GermanFoodie beat me to it by 2 minutes while I was composing.   Hours of silence, then a flood!

Chess Pie

1 (15 oz.) package refrigerated pie crusts
1 1/2 cups sugar
1 TB all-purpose flour
1/4 tsp salt
1/4 cup milk
1/3 cup fresh tangerine juice
4 large eggs, lightly beaten
1 TB cornmeal
1/4 cup melted butter
2 tsp grated tangerine rind
1 TB lemon juice
Garnishes: sweetened whipping cream, tangerine slices, etc.

Unfold pie crusts, stack them on a lightly floured surface. Roll into
one 12” circle. Fit pie crust in a 9” pie plate according to package
directions. Fold edges under and crimp. Pierce crust with tines of a fork.Bake pie crust at 450 degrees for 8 minutes then cool.Whisk sugar and next nine ingredients until blended. Pour into pie
crust. Bake at 350 degrees for 40 to 45 minutes or until center is
set, protect edges of pie crust with foil after 20 minutes.

Nashville Chess Pie-Charlotte S. Lammers

1/2 cup butter or margarine, softened
1 1/2 cup sugar
1 tsp cornmeal
1 tsp vinegar
1 tsp vanilla extract
3 eggs
1 unbaked 9" pastry shell

1. Cream butter and sugar in a medium mixing bowl until light and fluffy. Add cornmeal, vinegar, and
vanilla, mixing well. Beat in eggs, one at a time. Pour into pastry shell. Bake at 425 degrees for
10 minutes; reduce heat to 375 degrees and bake an additional 25 minutes, or until pastry is crisp.

Servings: 1

Recipe Type
Pie-Dessert

Source
Source: Southern Living'sCooking Across the South

http://www.macheesmo.com/2011/11/choco-orange-chess-pie/

This recipe comes from my favorite little ol pie recipe magazine that belonged to my mother.  When we lived in TX she used to make a pie every Sunday for dinner.  It's an old paperback book, I treasure, with 250 pies and pastries.  I often bake pies from it, and have never been disappointed, though I have not yet tried the Chess Pies recipe..these are small pies, but could easily be made into one large pie.  The recipe was listed with some tarts and pastries.  I think the ingredients look enough to fill one large pie.

Southern Pastry, is used, I'll just list the ingredients..basically uses only shortening and a little more than usual pie crusts have when using only shortening in the pie crust recipe.

2 cups sifted flour

1/2 teaspoon salt

1 cup shortening

6 Tablespoons Ice water

Chess Pies

1 recipe Southern Pastry

1/2 cup butter, 1 cup sugar

3 Egg Yolks, 1 Egg White

1 Cup Chopped Raisins

1 Cup Chopped Nut Meats    I would say Pecans..good TX pecans..we had a pecan tree in our yard : )

1 teaspoon vanilla

1 recipe Whipped Cream Topping

Line individual pie plates with pastry.  Cream butter and sugar, add beaten egg yolks and stiffly beaten egg white.  Mix well.  

Add fruit, nuts and vanilla, poor into pastry shells and bake in hot oven (400F) until fillings set, reduce temperature to moderate (350F) and bake until browned.

Cover with whipped cream topping.

Makes 6 individual pies.

Hope you enjoy...there are some real classics in this book.

Sylvia

of a little book/magazine you have.  Most likely out of pront but it sounds wonderful and I would love to find it.

Please list the publisher and date as well.  Thanks,

whosinthekitchen~ Lisa