Reviewed: Dec. 28, 2008

Heavenly! I'd forgotten how amazing this childhood classic is. It's like... Southern Creme Brulee!

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Rebecca Marmaduke

Cooking Level: Expert

Home Town: Dallas, Texas, USA

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Reviewed: Dec. 26, 2008

Chess pie is my favorite of all and I always ask my aunt to make it for me but since I didn't go home this year I thought I'd try to make it myself. This is a delicious recipe! For those who thought this was to sweet, that's the way chess pie is supposed to be. It's a very sweet, rich pie.

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southerngirl14

Cooking Level: Expert

Living In: Atlanta, Georgia, USA

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Reviewed: Dec. 16, 2008

This recipe has become one of my families favorites! It is quick to make with ingredients we normally have around the house. I also reduced the sugar to 1 1/2 cups and I doubled the amount of vanilla called for. I am going to try to modify the recipe next time I make it to make a chocolate chess pie. Thanks for the recipe!

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lorraine

Cooking Level: Intermediate

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Reviewed: Dec. 9, 2008

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!

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Katie

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Reviewed: Dec. 3, 2008

Hi! I first want to say that this is the first pie I have ever baked! I am not a cook but after Thanksgiving I figured I would give it a try. I have eaten Chess Pie before and loved it. For my first time I was brave to alter the recipe but I did... I added a tablespoon of cornmeal and a teaspoon of white vinegar. Dont ask me why but it sounded good and luckly ended up being GREAT! My mom always added lemon juice to hers but I didnt really enjoy it that way. I cooked mine in a glass deep dish 9" pie dish. I did cook it for about 30 mins longer than suggested and let cool in oven. It was not soupy but set nicely and tasted wonderful. It browned and cracked perfectly on top. Be sure to put foil over the crust before you put it in or it will get too burnt. I remembered about 15 mins after I put it in and it was a hassle getting the foil on there since it was really liquidy and hot. All in all it was a great pie and super easy to make if I could do it. Plus an added bonus my home smells wonderful now!

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Bella2009

Cooking Level: Beginning

Home Town: Nashville, Tennessee, USA

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Reviewed: Nov. 29, 2008

Pie ended up tasting like pound-cake-in-a-crust. Not altogether bad .... just not what I was looking for. I think I just prefer my chess pie more "custardy."

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HSILCOX

Cooking Level: Expert

Living In: Baltimore, Maryland, USA

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Reviewed: Nov. 21, 2008

Brought to potluck and coworkers said it was the best buttermilk chess pie they've had yet! Used mexican vanilla in recipe and cooked for 1hr 10 minutes for 1 full-regular pie crust. NOTE: You can get 2 pies out of this recipe using regular sized crust or 1 deep-dish pie.

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2WANNA

Cooking Level: Intermediate

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Reviewed: Nov. 10, 2008

This was a very good recipe, and so quick and easy to make. The prep time was much less than 30 mins even when making my own crust and I cooked it a little longer until set (recipes ARE just guidelines after all). This is one of my go-to pies from now on.

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Kirakira

Cooking Level: Expert

Home Town: Hesperia, California, USA

Living In: San Bernardino, California, USA

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Reviewed: Oct. 12, 2008

This was good, but too eggy. Next time I won't used quite as many eggs. I also had to cook it about 15 minutes longer.

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Kimberly

Cooking Level: Intermediate

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Reviewed: Sep. 14, 2008

I had this for the first time in Houston at a historical reenactment and was blown away by it!

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Mona M.

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Reviewed: Jul. 22, 2008

The pie itself tasted delicious. I had to keep it in the oven quite a bit longer than the recipe said. I think it was more like 1h15 by the time the filling was set.

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Kira

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Reviewed: Jul. 3, 2008

Make sure you use a deep dish pie crust! Wonderful!

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lorig23

Cooking Level: Intermediate

Home Town: Winchester, Tennessee, USA

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Reviewed: Jun. 22, 2008

So so so GOOD! I, along with my entire family, LOVED this pie. The only thing I did differently from the recipe was that I left it in the oven 15 minutes longer than the recipe said. At 45 minutes it was very runny, so I upped the temp to 375 and cooked it for 15 minutes longer. This was the BEST pie I've ever had!

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Jiff

Cooking Level: Intermediate

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Reviewed: Feb. 22, 2008

This was very good and so easy to make (prep time is less than 10 mins., not 30). Very sweet, I may cut back a little on the sugar next time. I baked as directed but it would not set up. I baked it for an additional 15 mins., then left in the oven for 5 or 10 mins. more with the oven off. It was still quite soft in the middle. It seemed to set up fairly well as it cooled but even after chilling all night, it was fairly runny when cutting. I would increase the heat to 375º and bake it closer to an hour next time. I made my own crust for a deep dish pie pan and it filled it up pretty well. A keeper.

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BABSKITCHEN

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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Reviewed: Feb. 20, 2008

It was so easy to make, I agree with the other the prep time was 5 min not 30. Very sweet next time I would use less sugar.

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Jennifer King

Cooking Level: Intermediate

Home Town: Santa Maria, California, USA

Living In: Harrisonville, Missouri, USA

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Reviewed: Jan. 21, 2008

My family really enjoyed this pie. It is similar to the one I usually make, perhaps a little sweeter. The only thing I did different was use two regular pie shells and poke a few holes in the bottom of the pie shells with a fork and rubbed with a tsp of sugar and cornmeal,then baked for about 5 minutes in preheated oven before filling with liquid mixture. Helps the crust stay a little flakier.

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PHILLY

Cooking Level: Expert

Home Town: Clarksville, Tennessee, USA

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Reviewed: Dec. 17, 2007

This was an acceptable buttermilk pie recipe however it was not nearly as rich and yummy as others I have had.

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MARIO1

Cooking Level: Expert

Home Town: Abilene, Texas, USA

Living In: Early, Texas, USA

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Reviewed: Dec. 14, 2007

WOW!! I have been looking for a good recipe for Chess Pie for a long time, and I struck gold finding this one!! My husband loves chess pie, but I had never even tasted one before. I tried a different recipe a couple of years back and it was a disaster. I gave up until I saw this recipe and decided to give it another try. I am sooooo glad that I did. The recipe made two 9-inch pies, and I did bake it a bit longer. It was delicious. My husband and his family LOVED it. I gave the extra pie to my very pregnant best friend and lets just say it didn't last very long. Everyone is begging for the recipe!!! Thank You so much!!

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Nici

Cooking Level: Beginning

Home Town: Mount Vernon, Indiana, USA

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Reviewed: Dec. 13, 2007

It's very sweet and I thought it needs something to go with it, to add some more flavor. But my husband loved it. He ate it once mixed in with a serving of MaltoMeal. I just can't personally give it a 5 star cuz I didn't prefer it. & you need to bake it longer until it looks dark brown like the picture.

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Nora

Cooking Level: Intermediate

Living In: Fairfield, Iowa, USA

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Reviewed: Dec. 13, 2007

This is just like the buttermilk pie my mom used to make. It took me back to what I call the good-old days, a glass of cold sweet milk and a piece of buttermilk pie. I keep it in the fridge because I like it cold. Thanks for the recipe.

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