Chess Pie II


"A quick, easy pie that is sweet and crunchy! Most or all ingredients are usually on hand in any well stocked kitchen! If using egg substitute use enough to equal 3 eggs."
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servings 522 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 522 kcal
  • 26%
  • Fat:
  • 30.9 g
  • 48%
  • Carbs:
  • 59.2g
  • 19%
  • Protein:
  • 6.6 g
  • 13%
  • Cholesterol:
  • 82 mg
  • 27%
  • Sodium:
  • 230 mg
  • 9%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Cream butter or margarine and sugar together. Beat eggs into the creamed mixture, and blend until smooth. Add raisins, dried fruit, nuts, and vanilla to the mixture. Pour filling into pie shell.
  2. Bake at 300 degrees F (150 degrees C) for 40 minutes, or until golden brown.



I made this pie but to call it a chess pie is a mistake. The pie is ok in its own right but a true chess pie does not have fruit or nuts, vinegar is a necessity, and a chess pie is sweeter and ...