Reviewed: Oct. 21, 2009

Very good chess pie. I also let mine set in the oven to cool, and the texture was very nice.

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BECKYB4321

Cooking Level: Expert

Home Town: Dunbar, West Virginia, USA

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Reviewed: Jul. 21, 2009

Very good chess pie super sweet, and it takes longer than 50 mins to cook. I let mine sit in the stove and turn it off after the 50 mins..

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jai

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Reviewed: Jun. 11, 2009

It did not cook in the middle. RUNNY!!! It could be because I used a deep dish pie. But I did taste the flavor I was looking for, just needed to set in the middle.

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D_GOODEN

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Reviewed: Nov. 12, 2008

This is the pie of my childhood. One bite and I was back at my grandmother's table...what a memory it was. I prepared the recipe as written, with the exception of pre-heating to 450 degrees and then lowering the temperature when placing the pie in the oven. Next time I will add some coconut. Thanks for this recipe!!!

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ELLIS917

Cooking Level: Expert

Home Town: Florala, Alabama, USA

Living In: Laurel Hill, Florida, USA

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Reviewed: Sep. 9, 2008

I'v made this recipe twice and couldnt get the filling to set-up. The first one was awful, the second time I substituted the heavy cream and preheated to 450 and cooked at 350, it was better, but still not done.

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gunman

Cooking Level: Expert

Home Town: San Diego, California, USA

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Reviewed: Dec. 30, 2007

My husband thought this pie was absolutely wonderful! Even I thought it was good and I don't like custard. Very rich!

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sherry_s1954

Cooking Level: Intermediate

Home Town: Corvallis, Oregon, USA

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Reviewed: Dec. 8, 2007

This has become my tried and true chess pie recipe. It is by far one of my childhood favorites. I have a 10-inch pie plate that I use so when I make it I sometimes double the filling. This is a simple can not fail recipe comes out perfect everytime.

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ZBALES

Cooking Level: Intermediate

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Reviewed: Nov. 24, 2007

Everyone loved it. I used heavy cream instead of the evaporated milk.

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CASTOUT

Cooking Level: Intermediate

Living In: Round Rock, Texas, USA

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Reviewed: Nov. 22, 2007

Nice pie, everything turned out perfectly. However, it was very sweet. Perhaps, I was looking for more of a custard type of pie.

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YellowBeetleSB

Cooking Level: Intermediate

Home Town: Pleasanton, California, USA

Living In: Santa Barbara, California, USA

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Reviewed: Nov. 20, 2007

This is a very good Chess pie recipe, but I did modify it to resemble the pies of my youth. I have never heard of using evaporated milk, so I substituted buttermilk instead, and I also used 1 C white sugar, 1 C brown sugar to cut down on the sweetness. I did follow the advice of some of the other reviewers to guarantee my pie filling set up nicely. I heated the oven to 450 F and once I put the pie in, immediately lowered it to 350 F. I ended up cooking mine for 50 minutes and left the pie in the oven the entire time it was cooling down. Afterwards, I put it in the fridge for 15 minutes, and it turned out the perfect consistency. Since this pie has to cook for so long, I would recommend putting tinfoil over the exposed crust, unless you like the edges browned. My husband prefers browned crust, so I just brush mine with half-and-half before cooking and leave them uncovered.

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Laura M.

Cooking Level: Expert

Home Town: Jamestown, Kentucky, USA

Living In: Chicago, Illinois, USA

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Reviewed: Oct. 24, 2007

This was excellent! The whole family has been craving it every since!

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Christy R

Cooking Level: Intermediate

Home Town: Petersburg, Kentucky, USA

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Reviewed: Sep. 9, 2007

My fiancee asked me to make a chess pie for his office potluck and not only did I not know how to make it, I never even heard of it! I decided to look it up here and found this recipe, and I am glad I did! It turned out great! I made enough for 2 pies. I did modify with buttermilk instead of evap. milk and half brown sugar/half white. The rest I followed exactly and it was delicious. I was scared it would be firm enough like some other users said, but I left it in the oven until it was cool and it had a great texture! 5 stars!! Thanks.

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tashmaxx

Cooking Level: Beginning

Home Town: Austin, Texas, USA

Living In: Dallas, Texas, USA

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Reviewed: Jan. 8, 2007

FABULOUS! Make sure you have a deep dish crust...mine made too much filling for my crust, so I added a handful of coconut to it and made a second pie...both were fabulous. This is for people with a real love of sugary sweet.

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cookin

Cooking Level: Intermediate

Living In: New Orleans, Louisiana, USA

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Reviewed: Dec. 3, 2006

Very easy and delicious!

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Jasmine

Cooking Level: Intermediate

Home Town: Waynesboro, Mississippi, USA

Living In: Columbia, South Carolina, USA

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Reviewed: Nov. 24, 2006

I made this pie exactly as is (except I left it in the oven until the oven cooled, thus setting the center a bit more), and it was very good. It was a raving success at my Thanksgiving dinner, and it disappeared before any of the other desserts. It is a quintessential chess pie, with a dark, cracked top and a soft center. To me, it was a bit sweet (which is the point), so I just made another one, substituting whipping cream for the evaporated milk and adding flaked coconut...which won't make it any less sweet, but it sounds good anyway. I'll let everybody know how it compares.

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SANJOSEBARBIE

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Reviewed: Mar. 26, 2006

Great Pie. The texture was awesome, my wife was about to eat it right out of the pie pan. I plan on making this one for family gatherings and holidays.

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WICKYWOOWOO

Cooking Level: Expert

Living In: Dayton, Ohio, USA

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Reviewed: Nov. 3, 2005

Very easy and great to whip up on short notice. My friends at work beg me to bring this pie for snack days. :-)

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Kathie

Cooking Level: Intermediate

Home Town: Whitwell, Tennessee, USA

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Reviewed: Jun. 13, 2005

This pie is still in the oven as I write this, but after all the recipes Ive tried I have yet to come along one that resembled the pies my grandmother used to make. One of the reasons I searched for so long was that I didnt realize the one very simple fact that set my family pies apart from the "recipe pies" - the commotion. There was always so much going on in our house during the holidays that this pie was made, that the pie always fell. Every Chess pie (we call it Vinegar Pie) Ive ever had in 22 years has been flat! I would recommend stomping to anyone else who has this same tradition. Also, leaving your pie in the oven while the oven cools is truly the best way to set the center, and the top is SUPPOSED to be brown and cracked.

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FYRECRACKER

Cooking Level: Expert

Home Town: Beckley, West Virginia, USA

Living In: Basking Ridge, New Jersey, USA

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Reviewed: Jan. 29, 2005

Here's what happened to me: I made the pie exactly as directed and ended up with "soup pie." It set for about 5 minutes, and then went completely soupy. It was awful. I carefully read the reviews again and took Wilemon's advice and added coconut (fab idea!) and CRIVY1's advice and did the preheating thing and added the heavy whipping cream and what do you know! I ended up with a great pie that everyone loves! It was well worth failing the first time. The only thing I would change for making it again is cut the sugar in half. It is extremely sweet. Thanks for all the tips guys!

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CHRISIE30

Cooking Level: Intermediate

Home Town: Rapid City, South Dakota, USA

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Reviewed: Dec. 26, 2004

This actually made enough for 2 pies. It was good, but it came out a bit runny inside. I followed Crivy1's advice and turned the oven off to let it set, so I didn't overcook the top. However, it still wasn't very firm or set inside. But it had a good flavor and was close to what my husband remembered it to be (he's from North MS). I would try again and use cream next time to hopefully thicken it some.

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