Cinnamon Chess Pie

September 28th, 2009
by: Sue

I remember eating this pie at the Overton’s home right after WWII. It was always served with coffee, which Mem would cool by saucering it a little at a time so I could sit in his lap and have real coffee laced with cream and sugar. We visited the Overton’s very often and always had a delicious piece of pie or cake and coffee. That was the only time I was allowed to have coffee, so I always looked forward to our visits. We served this pie for most holidays and never grew tired of it.

1 cup sugar
1 heaping Tablespoon flour
1 large can condensed milk
3 beaten egg yolks
1 teaspoon vanilla
1 Tablespoon cinnamon
1 unbaked pie crust

Add sugar to flour, whisk in milk, egg yolks, cinnamon and vanilla.
Pour into unbaked pie crust, and bake at 400 for 5 minutes, lower heat to 325 and bake until center is firm.

Variation: Make meringue of 3 egg whites, and spread on baked pie. Bake in oven until meringue is lightly browned.

Note: The crust will do better if you prebake it. Line the crust with parchment paper and fill with dried beans. Bake at 350 for 15 minutes, remove from oven and remove paper and beans. Brush the crust with beaten egg, then pour in filling; bake at 325 until center is set.

One Response to “Cinnamon Chess Pie”

  1. blue on January 7, 2012 12:08 pm

    Fantastic! Sue always has some tricks up her sleeve :-)

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