Reviewed: Mar. 27, 2012

I tasted this exact pie nearly 50 years ago when my mom got it from her sister. We lost the recipe many years ago. We tried various recipes, but none were the one we remembered. Today, my memories came back. Thank you for the best chess pie ever. Wonderful old fashioned southern baking at it's finest.

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Reviewer:

bits

Reviewed: Dec. 3, 2011

This is the perfect pie. I have been making pies for over 60 years and had lost my Chess Pie Recipe. This is it. Mine was given to me by a neighbor who had had it handed down to her through family. Follow the recipe exact. I use an immersion blender to mix

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Reviewer:

Lockett Sandi

Reviewed: Nov. 24, 2011

as i read on a couple of reviews, the pie should be baked for at least an hour unless it sets before then. I had to check it several times to keep it from burning. otherwise very easy recipe.

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Reviewer:

Lisa

Reviewed: Apr. 19, 2011

This was fantastic. Made it on a fluke to replace jello. re calculated the menu to do 120 servings. My staff of 3 ate 1 whole pie. They are picky and if the enjoyed it. The residents will also

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Reviewer:

Thesz

Cooking Level: Professional

Home Town: Louisville, Kentucky, USA

Reviewed: Feb. 14, 2011

This was absolutely wonderful! Followed instructions exactly (including the 35 min. bake time) and the pie came out perfect. Very rich and sweet. This will become a regular on my menu!

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Reviewer:

clk103197

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Van Buren, Arkansas, USA

Reviewed: Jan. 23, 2011

I;ve never had chess pie, but I was craving a pie and I had all the required ingredients on hand already. The only thing that I didn't have was the white vinegar and I used rice wine vinager instead. Well, it was super sweet! Sweeter than I thought it was going to be. Also, my pie took about an hour to be prefectly set too. It got crunchy on top and it was very good.

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Reviewer:

REALEDAZED

Reviewed: Aug. 27, 2010

I have never tried this before so i dont have much to compare it to. I like the oven preheat for about 30 minutes before i put the the pie in. At 35 minutes the pie was very runny. I baked it for almost an hour and once it cooled and chilled it cut well but the crust broke up quite a bit. Its very sweet and unless someone requests this pie I dont think i will make I think i would defintely bake it for 1 hour or a little more but i would follow the suggestion of another reviewers and cover the pie with foil so that the crust does not brown or burn.

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Reviewer:

CanelaBella

Cooking Level: Beginning

Living In: Hattiesburg, Mississippi, USA

Reviewed: Jul. 11, 2010

Very good recipe. I've never tried chess pie before, and saw a recipe at my mother-in-law's house. I looked up recipes on line when I got home, and this one had similar ingredients. I'm glad I didn't read the reviews before hand. I let it cook exactly 35 minutes and let it cool about 20 minutes and it is definitely set! It was so easy too!

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Reviewer:

srrose04

Reviewed: Mar. 10, 2010

Good, old fashioned chess pie. Exactly as it should be.

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Reviewer:

FarmMom

Cooking Level: Intermediate

Living In: Ethridge, Tennessee, USA

Reviewed: Mar. 8, 2010

The pie was great... My 2yr. old kept asking for more... and he is a very picky eater. My mom could not stop eating, she said it was the best chess pie she had eaten. I made no change to the receipt, it is wonderful as is and I am very picky about desserts. Thank you!

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