Mini Chess Pies Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Nov. 24, 2006
This is a great recipe for the holidays. I did make some changes though. First, I used dark brown sugar. I then combined the butter and brown sugar, and used a pastry cutter and cut the butter into the sugar until well combined. It seems to do better this way then to melt the butter. Next I separated the egg yokes and added the yokes to the mixture, but I beat the egg whites to a stiff peak, then added to mixture, and mixed very well. Always be sure raisins have completely cooled. NOTES: In this recipe, I used real butter, not marg. as you can actually see the difference in the finished desert if you use marg.
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Cooking Level: Expert

Living In: Longview, Washington, USA

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Reviewed: Aug. 12, 2007
My grandma used to make these and I didn't have a recipe so I used yours. OMG my family loved them and they were delicious. Thank you it's a keeper
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Photo by Kimberly Blain Lindsey

Cooking Level: Intermediate

Living In: Riverside, California, USA

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