Boone's Chess Custard

Kathey Jo Hickey-Van Otten


This original came from the sister of Daniel Boone who married my ancestor. It has been passed down the generations on my mother's side of the family. She was the only one of her sister who used it and had it for whatever reason. At any rate, it is quite good..i do decrease the sugar amount because it was soooooo sweet. Now I am able to eat it as the sugar contend is much more reasonable for my taste.


★★★★★ 2 votes

20 Min
50 Min


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  • 8
    eggs, beaten-i use jumbo or large
  • 2 c
  • 1 tsp
  • 2 c
  • 2 stick
    butter, not margarine
  • 1 Tbsp
    vanilla extract
  • 3 Tbsp
  • 1 Tbsp

How to Make Boone's Chess Custard


  1. Set oven to 400 degrees and in a bowl add sugar and melted butter. Mix it all together. Add the buttermilk.
  2. Add the salt, vanilla extract and beaten eggs. Mix again very thoroughly. Add the cornmeal and mix once more very good. Add the vinegar and mix it again.
  3. Pour into a pam sprayed round baking bowl. Bake it somewhere from fifty minutes to 1 hour. Check it halfway through baking time by sliding a clean knife in the middle and if comes out clean..and is done. The top should be golden brown.
  4. Tip: This was original a pie, so can bake it into a pie crust. Same baking time, every thing the same. I just tried it recently without the crust, more as a custard and it turned out real good.
    Tip: If don't have buttermile, use regular milk and add a few tablespoons of vinegar in it and you have buttermilk.....

    Tip: Sometimes get tired of just the vanilla extract and change it to lemon. Everything else is the turns out terrific.

    Tip: We use real whipping cream, instead of cool whip. Just make it in the mixer and put some on the pie/custard. Bring it over the top..very good..favorite at all the holidays and then some..

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About Boone's Chess Custard

Course/Dish: Pies, Puddings, Other Desserts
Other Tag: For Kids

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