Heirloom Cooking and Miss Mamie’s Chocolate Chess Pie


Growing up some of my favorite memories are spending time in the kitchen with Miss Mamie, my great-grandmother. She was beloved by all and she was an excellent cook. When the kitchen garden came in during the summer everyone spent time picking and processing. Tomatoes, strawberries, butter beans, corn, string beans, squash, cucumber,and cantaloupe, all went through her kitchen and came out on the table for a wonderful dinner.

Everything she cooked was wonderful but her desserts were something special. Her pie crusts were flakey and scrumptious. Cobblers – blackberry was my favorite – but strawberry, peach, and apple found their way to the table all summer long. When we were not scarfing down fruit cobblers we begged from her chess pies – plain, lemon, or chocolate also graced our table. My favorite and the first thing I ever learned to cook was her chocolate chess pie.

Miss Mamie died when I was twelve but she frequently graces my kitchen as I cook. I’ve never mastered her pie crust but I’ve served her chocolate chess pie to many who, like me, find it a favorite.



Chocolate Chess Pie

1 large egg
1 stick of butter
1 square unsweetened baking chocolate – she used Hershey’s
1 tablespoon milk
1 teaspoon vanilla
1 cup sugar.

Melt the chocolate and butter over a low flame on the stove. In a bowl combine egg, sugar, milk and vanilla and slowly add the melted chocolate and butter. Pour into pie crust (I use a prepared one from the freezer section of the grocery store). Cook for 30 minutes at 350.

Let cool and place in refrigerator. The pie is great alone or top with whipped creme or add a scoop of ice cream on the side.


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