What is Chess Pie?

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I am reading a civil war era book. Upon reading it I stumbled on a Chess Pie. Now I figured it had something to do with while playing chess a pie was served that was often made. So I decided to research a bit and figured out since our historical forefathers era did not have the luxury of refrigerators and freezers, there were a type of shelf with doors called pie safes. From what I now understand, the more sugar added to a pie, the less it needed to be iced thus they could sit in the pie safes or pie chest. Since I have always loved to cook, finding out about how our pioneer women did their cooking and preserving of such delicacies in sweets. But I had to chuckle when I read the version of Martha Washington on her recipe for this. I will leave the reading here for those that love the art of cooking and history it delves in I think you will get a kick out of the ways of simplified spelling back in the day to how we spell now. Mid 1700s - From the cookbook Martha Washington's Booke of Cookery, transcribed by Karen Hess: To make very good chee[secakes without] cheese curd Take a quart of cream, & when it boyles take 14 eggs; If they be very yallow take out 2 or 3 of the youlks; put them into [the] cream when it boyles & keep it with continuall stirring till it be thick like curd. [Then] put into it sugar & currans, of each halfe a pound; ye currans must first be plumpt in faire water; then take a pound of butter & put into the curd a quarter of [that] butter; [then] take a quart of fine flowre, & put [the] resto of [the] butter to it in little bits, with 4 or 5 spoonsfulls of faire water, make [the] paste of it & when it is well mingled beat it on a table & soe roule it out.. Then put [the] curd into [the] paste, first putting therein 2 nutmeggs slyced, a little salt, & a little rosewater; [the] eggs must be well beaten before you put them in; & for [your] paste you may make them up into what fashion you please..."