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.

 

 

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About Sylvia

Sylvia is the owner of the Christian HomeKeeper Network website and ministry. She and her husband Mark live in Tennessee. They are the parents of 5 children and grandparents to three so far. They have homeschooled since 1990. Sylvia is a Christian and enjoys mentoring women, writing articles for several magazines, gardening, Bible study and creating a peaceful holy home. Follow Sylvia on Google+ or check out her 21st Century HomeKeeper podcasts on the Preparedness Radio Network.

8 thoughts on “Chess Pie

  1. Molly

    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!

    1. Sylvia Post author

      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

    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!

    1. Sylvia Post author

      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

    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!

    1. Sylvia Post author

      Linda
      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

    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????

    1. Sylvia Post author

      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.

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