A RECIPE FROM THE GRAVE

© 2017 Bill Murphy

My family has a long history of spiritual/ghostly encounters, and this somewhat spooky event is perhaps the most unusual – and the most delicious!

Pie 2

To most folks, they’re known as CHESS PIE. Mama Murphy, my Dad’s mother, called hers CORNMEAL PIE. Excuse the pun, but they really were ‘to die for!’ Her always from scratch Cornmeal Pies were the hit of every gathering.

Sadly, Mama Murphy passed away in the late 70s, as did her recipe! It wasn’t many months after her passing when cooks of the Murphy Family suddenly realized that no one had a copy of Mama Murphy’s recipe for this delicious Cornmeal Pie.

A futile search was made for the recipe, but none could be found. Mama Murphy had no need of a written recipe – for it was firmly engraved on her heart and mind – just as the sweet taste of that pie was solidly engraved upon our collective memories. For months, cooks of the family got their heads together to recreate the recipe. Dozens of version were attempted and rejected, but none produced the results that Mama Murphy achieved with each and every one of her pies. This failure was a major disappointment.

Perhaps a year had passed since the last Cornmeal Pie failure. And then one night, my mother had a dream.

In her dream, she was in Carthage, as she’d been so many times before. She was in the kitchen with Mama Murphy. And in her dream, she asked Mama Murphy to bake a Cornmeal Pie. And in this dream, my mother observed closely, taking note of each and every step, each and every item, and each and every amount of those elusive items. My mother was recording in her heart and mind the recipe that Mama Murphy kept recorded in her heart and mind. When Mother awoke, she wrote down what she had witnessed in the dream. And then she baked one. And yes, it was ‘the one’ and only – Mama Murphy’s Cornmeal Pie!

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MAMA MURPHY’S CORNMEAL PIE

2 egg yolks                  1 C. sugar

1 tsp. vanilla               3 heaping tsp. cornmeal

3/4 C. butter

Beat butter, sugar and eggs. Then add meal and vanilla. Bake in uncooked 8” lined pastry pan until thickened. Add stiffly beaten egg whites and 5 tablespoons sugar and brown. From my experience, I cook over a slow flame until well mixed and begins to bubble. Stirring almost constantly, raise flame a little and continue until mixture thickens or is done. At same time, bake pie shell. Empty into shell and brown.

 

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