Mary Clay Bassett is part of a group we fondly refer to as the “Hoptown Expats” because they’ve become dedicated readers of Hoptown Chronicle’s Daily Scoop and Sunday Brew newsletters to keep up with the news and happenings in their old hometown.
Mary, the daughter of the lates James and Margaret Clay, grew up in Hopkinsville with her brother and three sisters. She lives now in the Carolinas. She shared a pie recipe that came from her mother.
Mary wrote, “This is my mother’s chess pie recipe that our family has loved all our lives. I copied the recipe when I was newly married in 1979, and this is the original card 44 years later. It has deceptively few and very simple ingredients, but the combination is magically delicious. I’m not sure about my brother and sisters, but in my family it is a Thanksgiving tradition. Best with homemade pie crust, of course!”
Margaret Clay’s Chess Pie
INGREDIENTS:
- 1/2 cup melted butter
- 1 1/2 cups sugar
- 1 1/2 teaspoon corn meal
- 1 1/2 teaspoon vinegar
- 3 eggs
- 1 teaspoon vanilla extract
INSTRUCTIONS:
- Mix ingredients by hand and pour into an unbaked pie shell.
- Bake at 325 degrees for one hour.
