Pa Pa's Chess Pie Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Mar. 24, 2001
I have never had chess pie. My friends were talking about how good it is and easy to make so I looked it up and made this one. Really easy. I had to cook it a lot longer but there wasnt any left by the time everyone had all they wanted.
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Photo by Holly Rader

Cooking Level: Intermediate

Home Town: Hesperia, California, USA
Living In: Nashville, Tennessee, USA
Reviewed: Aug. 1, 2001
I gave this recipe to my sister, and she made it at home. She said it was really good. When she came to visit, I got her to make it for us, and it was really good. She used brown sugar instead of white, and evaporated milk.
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Cooking Level: Expert

Home Town: Mason, Tennessee, USA
Living In: Rossville, Tennessee, USA

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Reviewed: Apr. 19, 2002
i make this pie all the time, i use evaporated milk in place of the reg. milk and i don't use the lemon flavor. i have used brown sugar instead of white. we really like it at our house. GREAT RECIPE.
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Reviewed: Dec. 6, 2002
Could leave out the lemon extract!!!
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Reviewed: Sep. 25, 2005
This does not taste like chess pie at all. It is a very good custard pie, and they brown up beautifully with the beaten egg whites mixed in, but I was a little dissapointed. Probably won't make again, but if you like custard pie, go for it. Thanks Liz.
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Cooking Level: Intermediate

Living In: Manchester, Tennessee, USA

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Reviewed: May 19, 2011
This deserves more that 5 stars. Wow, this is a great pie. I wanted to try a Chocolate Chess Pie, but didn't like those recipes. So I choose this one instead. Only wanted 1 pie, so I made half of it. I added 1/4 cup of unsweetened cocoa to it (did not add any extra sugar). I was almost afraid that it would not make a full 9 in. deep dish pie, as I made my own crust. It worked out perfect. I accidently forgot to add the flour! So I cooked it about an hour. It turned out fine. The chocolate and egg whites stayed at the top and the bottom was custard. Thanks for sharing a great recipe, I sure will use it over and over again.
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