Dallas ISD Chess Pie

Dallas ISD had the best cafeteria food in the 80’s. Almost everything was made from scratch. Even with the good food, I used to get a chocolate bar from Mr. Lancaster’s class and get two $.10 rolls with butter for lunch. Some of my favorite school cafeteria food, (when I ventured off from my lunch of champions), were Fiesta Salad, Rectangular Pizza, and Chicken Fried Steak!!! I even liked those fried fish squares with tartar sauce.

I think DISD was most famous for Chess Pie, but when everyone started to worry about childhood obesity, pies were off the menu. My friend, Flo, has been trying to recreate the recipe, and he thinks he has it!! Since this is a little more than my skills will allow, someone has to try to make this and let me know how it turns out!!!

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Photo by The Merry Gourmet!

DISD Chess Pie

1 1/2 Cups Sugar
1 1/2 Tablespoons Cornmeal
1/2 Cup Melted Margarine
3 Whole Eggs
1 Teaspoon Vinegar
1 Teaspoon Vanilla
1/4 Cup of Milk

Mix sugar and cornmeal. Add melted margarine and mix thoroughly. Add eggs, one at a time, mixing after each. Add liquids and mix well. Pour into unbaked pie shell. Bake at 350 degrees for 45 minutes or until done.

 

 

 

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4 responses

  1. One missing ingredient: 1 Tablespoon flour, great pie I make it all the time. South Oak Cliff High School 1971-1973. I would really like to get the recipe to the Chocolate cake that was made with water and vinegar, it used no eggs, milk or butter but was great I used to have it.

    1. I found this one online:
      2cups flour
      2 cups sugar
      2 teaspoons baking soda
      1 teaspoon salt
      6 tablespoons cocoa
      2 cups water
      2 teaspoons vanilla extract
      2 tablespoons vinegar
      10 tablespoons oil

      Mix dry ingredients together in a large bowl, then make a well in center. Add liquids. Mix well. Bake in 9×13 pan at 350 for 35 – 40 minutes. Use your favorite icing.

      1. Wow thanks for this recipe can’t wait to make it.

  2. Being a proud Oak Cliff student living on the West Coast as a Chef. This recipe is SPOT on. Thanks alot.

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