Reviewed: Jun. 19, 2008

this recipe is great Chess pie is my favorite now since I can no longer eat Pecan pie because of a denture problem. I just made three of these at one time. Happy eating ahead@ Beth I love your recipe!!

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navyblue

Home Town: San Clemente, California, USA

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Reviewed: Nov. 27, 2004

I was a little nervous when making this pie because I never seen or heard of it before, but the ingredients are what peaked my curiousity & of course my Grandmother's confirmation that it's old favorite. Well it was truly delicious. I made 2 for Thanksgiving. Instead of using all Vanilla Extract, I added 1/2 Tblspn. of Vanilla Extract & 1/2 Tblspn. Lemon Extract. Next time I won't preheat the oven too long, there was too much spilling over & I'll use a deep dish pie crust. This is a keeper.

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luv2b8k

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Reviewed: Mar. 23, 2003

Is this recipe using condensed milk or evaporated milk. In the summary states condensed, but in recipe states evaporated. Used this recipe with the evaporated and seemed to be runny after cooking. Let it cook for another 20 minutes and filling was thicker, but was very sweet.

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ANGELALOZOYA

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Reviewed: Feb. 12, 2001

This was definitely an easy recipe to prepare. However, I found that the top gets too brown when you cook it for an hour. I would suggest covering the top with aluminum foil to prevent this. I had hoped the final result would be a little lighter.

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