Reviewed: Dec. 20, 2005

Easy to make, but I agree you need a deep dish pie shell, I could only fit about 2/3 of the filling in the shell. The top was a little over cooked but that may just be the difference in my oven. Overall good taste. Never thought a chess pie would be so simple to make.

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STWIMU

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Reviewed: Jun. 21, 2005

im originally from atlanta ga., since then have moved to virginia. a relative from dalton, ga. made the pie for me and since i have been in virginia no one knows what a buttermilk pie is nor have they heard of it. i was relieved to find the recipe on the site. any way i made the pie and it was just as i remembered it when i was a little girl. thanks a bunch for posting the recipe and helping me rekindle my childhood. sincerely yours, georgiapeach3

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GEORGIAPEACH3

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Reviewed: Nov. 28, 2003

I love chess pie and this one is a winner! I did increase the cook time by 10-15 minutes.

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Lisa

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Reviewed: Apr. 22, 2003

absolutely awesome and easy as can be. I did find that I had to cook it about 10 minutes longer then the desired amount on the recipe card.

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PIRATEPHYL

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Reviewed: Feb. 6, 2003

This is definitely a classic pie, but I just didn't fall in love with this one. (Mind you, my family loves this and would definitely kick me in the hiney for giving a mediocre review!) It had a good flavor and good texture, but I guess I miss the chocolate and peanut butter and marshmallows and all of that ooey, gooey stuff. Don't know if I'll make it again, but hope this doesn't discourage anyone from at least trying it. Thanks anyway Krystina.

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JOSIE

Cooking Level: Intermediate

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Reviewed: May 11, 2001

This pie is fantastic! I made it on Easter and my mom asked me to make another one for her birthday. I suggest using a deep dish pie crust because there's too much filling for a standard 9-inch shell. I saved the extra and baked an 8-inch pie a few days later. YUM!!!

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