Chess Pie


This old-fashioned chess pie is sweet, buttery and delicious!   A perfectly baked chess pie has a slightly crisp surface and this recipe will give you that if you watch it closely while it is baking.


1  cups granulated sugar
1 cup light brown sugar, packed
1/4 cup sifted flour
1/2 teaspoon salt
4 eggs, divided
1/2 cup butter
1/2 cup milk
1teaspoons vanilla extract
1 unbaked 9-inch pie shell


Preheat oven to 350*F

In a saucepan, combine 1 cup granulated sugar, the brown sugar, milk, flour, and butter; heat, stirring, until dissolved. Cool.

Beat 3 egg yolks and 1 whole egg. Add 1 teaspoon vanilla and salt. Combine with cooled mixture and blend well.

Pour filling into unbaked pie shell. Bake for 35 to 40 minutes at 350*.

Lower temperature to 250* to finish baking. When pie is done, it will be puffy and lightly browned across the top.



About Sylvia

Sylvia Britton is the owner of the Christian HomeKeeper website and ministry and began the ministry in 1997 when her husband brought home their first PC. She and her husband Mark live in Tennessee and are the parents of 5 grown children and grandparents to five so far. They homeschooled their five children from 1991 to 2016. You can follow Sylvia on Facebook or consider joining her Facebook Group called Christian Homekeepers and Like her official CHK Page on Facebook.
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8 Responses to Chess Pie

  1. Molly says:

    Is this a southern dish? I have never even heard of Chess Pie before… I love pie!
    Sounds like a pie filled with chocolate chip cookie dough sans the chocolate chips.
    Headed to the kitchen. Now.
    Thanks Sylvia!

    • Sylvia says:

      Yes I think it is a Southern thing. Its not the typical Chess Pie recipe though. The more common ones have vinegar and cornmeal in them!

  2. Rose says:

    Oh Sylvia,

    I can not wait to try this recipe. I loved chess pie when I was a child. My Granny used to make them and I have not had one in many years. I will let you know how it turns out once I make it. THANK YOU so much!

    • Sylvia says:

      I made two of them today, Rose. They came out perfectly! Nice and brown which is the way I like ’em, not pale and pitiful. LOL

  3. Linda Boutz Morrissette says:

    Further to our discussion re no meringue on the chessy pie, I think I would use 2 whole eggs rather than 4 eggs divided.

    Regarding the coconut cake, cream of coconut is not available in Northern Ontario. Do you have a suggested substitute? Would coconut extract in Eagle Brand Milk be suitable? I love coconut and know that this cake is for me.

    Wishing you a Blessed Resurrection Sunday because HE lives!

    • Sylvia says:

      You’re welcome to change up the recipe however you like. I use 3 egg yolks because it makes the pie richer.

      I don’t know what you could substitute for the cream of coconut, but your plan sounds like it would work! I hope it does and that you’ll stop by and tell me about it.

  4. Linda Boutz Morrissette says:

    Sylvia, I love to try new recipes and I thank you for sharing. The buttermilk pie and the Chessy pie are on my try list. I have a question about the Chessy pie – what do I do with the other 1/2 cup of sugar and the
    other tsp of vanilla????

    • Sylvia says:

      Oh Linda! I’m so glad you caught that! Originally I had a meringue recipe that went on top of the pie, but I decided not to include it because I never make it for the chess pie. But I had not changed the ingredient list…. so I am really glad you let me know it was there.
      Thank you! I’ve changed it in the recipe now.