Periodic random sampling from the nearly 140 recipes from On the Coast.

Shearwater Chess Pie
Yield: 1 pie

The Anderson family compound, known as Shearwater, overlooks the Mississippi Sound and the Ocean Springs Harbor from a magical pine-and-oak filled bluff that was devastated by Hurricane Katrina in 2005. Family members methodically combed the grounds and marsh after the storm for family artifacts, pottery—anything. One item rediscovered was an old weathered tin holding hundreds of Anderson recipes. Intact, it scrolled back through the generations. After allowed to dry, the recipes were deciphered and rewritten by hand. The following is one of them.

2 eggs
1 tablespoon all-purpose flour
1 tablespoon cornmeal
1 teaspoon vanilla extract
1/4 cup whole milk
1 cup sugar
1/2 cup brown sugar
4 tablespoons unsalted butter, melted
1 teaspoon vinegar
Pinch of salt
1 9-inch pie shell, unbaked
Confectioners’ sugar for dusting

Preheat the oven to 325 degrees. In a large mixing bowl, combine the eggs, flour, cornmeal, vanilla, milk, sugars, butter, vinegar, and salt until mixed well. Pour the mixture into the unbaked 9-inch pie shell. Bake for 45 minutes. Increase the oven temperature to 350 degrees and bake for another 8 minutes. Remove and allow to cool before serving, about 30 minutes. Dust with confectioners’ sugar immediately before serving, or place in a pie safe if serving to company the next day.