The perfect Chess Pie. I got so many compliments, even from someone who has never cared for Chess Pie before. I am so thrilled that I have now replaced a recipe that was lost to our family when my great grandmother passed away. Thanks for posting this one!

Reviewed On: Dec. 9, 2008

Oh my goodness. I'd lost my great grandmother's recipe and needed to serve chocolate pie for Thanksgiving. I used this recipe (I substituted the new Hershey's Special Dark unsweetened cocoa powder and heaping tablespoons of the powder instead of level ones, because we love dark chocolate) and they turned out wonderful. I don't think anyone could tell that it wasn't the old recipe. The only caution I have for anyone making this recipe is follow the initial cooking instructions carefully. Medium High heat on my stove is a little too hot, but make sure it is thick and bubbly before moving on, otherwise the pie won't set right. The only other tip is make the meringue ahead of time so the pie is very hot when spreading the meringue. This keeps the meringue from shrinking and exposing the chocolate underneath.

Reviewed On: Dec. 9, 2008

I made this for Thanksgiving and it turned out just like my grandmother's. I doubled the recipe but not the sage, taking advice from the other reviewers, and it was delicious served with giblet gravy. Tip for leftovers: I cut the rest up in chunky squares, refrigerated a few days, then reheated in the oven after pouring melted butter overe the top . I served it in bowls with chili instead of rice and everyone loved it.

Reviewed On: Dec. 9, 2008