Amish Bob And Andy Pie Recipe -
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Amish Bob And Andy Pie

Recipe by  

"The story behind this pie is that an Amish farmer came in from working in the fields, took one bite of this delicious pie and said this pie is as good as Bob and Andy which were his two prize gelding work horses. It reminds me of a rich, spicy chess pie."

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Ingredients Edit and Save

Original recipe makes 1 pie Change Servings
  • PREP

    30 mins
  • COOK

    45 mins

    1 hr 30 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Beat all ingredients together very well and pour into a 9 inch unbaked pie shell.
  3. Bake at 350 degrees F (175 degrees C) for 45 minutes. Pie will quiver. This is ok! The top will be puffed up when you remove the pie from the oven and will fall down after it has cooled. This is ok, too! Best served at room temperature.
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Reviews More Reviews

Most Helpful Positive Review
Aug 29, 2002

I loved this pie so much. It's light, custardy and spicy. Absolutely fantastic! Very very easy to make.

Most Helpful Critical Review
Aug 29, 2002

This is not CHESS PIE. Or maybe it is.. Chess custard pie. This is the worst example of a chess pie i've ever seen. It's just terrible. It takes two pie crust to use all of the ingredients, and those need to be DEEP DISH.


12 Ratings

Sep 24, 2010

My 93 year old mother-in-law grew up in rural Indiana. She lately started to talk about this pie, which I had never heard of. I used this recipe and she just loved it. Apparently it was very much like what she remembered eating 75+years ago. Thank you so much for posting this old recipe. It made her so happy!

Jan 20, 2009

This come out pretty good, but I did make some adjustments. It's very similar to my chess pie recipe and I knew that the 45 minutes wouldn't be enough time in the oven, so I lowered the oven to 300 and cooked it for 1 1/2 hours, the way my chess pie is done, and it came out beautifully. A 9" deep dish pie crust held it all nicely. For those who have had a problem with spilling the filling on the way to the oven; put the crust on a cookie sheet, set it on the oven rack and then pour the filling in, slide the rackin carefully. This prevents spills and catches any cook-over mess in the oven. This pie was very good, but I won't make it again. The taste is very, very close to a pumpkin pie - and I don't like pumpkin pie.

Mar 01, 2010

I have a version of this pie that has been handed down through our family, very similar, but ours is called Bob Andy pie. Very good recipe but it does almost take an hour to bake. And, no, it is not CHESS PIE by no means. One of my favorites!

Aug 29, 2002

This pie was OK. Nothing to rave about. Basically a custard pie,with a crunchy topwith a cinnamonish flavor.

Sep 25, 2006

Loved the pie, definitely reminds me of pecan pie without the pecans. Fits in a 9-inch pie crust, almost perfectly. I put the pie crust in another larger pan, while filling the crust and until the pie started to firm, otherwise it is hard to get it in the oven, without spilling. Thanks for the recipe, our family of 5, thought it was great!!

Sep 16, 2006

I had never made any kind of custard pie but was looking to try one. This pie is so different to anything i have ever had, it took much longer to cook than the directions given, the filling was liquid when put in the oven but then gets thicker and thicker until its a nice firm custard. I will definitly make it again, all my friends loved it because it was so different !


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  • Calories
  • 281 kcal
  • 14%
  • Carbohydrates
  • 56.7 g
  • 18%
  • Cholesterol
  • 78 mg
  • 26%
  • Fat
  • 4.5 g
  • 7%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 4.6 g
  • 9%
  • Sodium
  • 142 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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