Reviewed: Aug. 10, 2006

This pie was very simple to make, set up well, and cuts nicely. But it had very little lemon taste and was a bit too sweet for my taste. (I did cut the sugar by 1/2 cup.) For curiosity's sake, I looked up "chess pie," and found it has NO connection to chess, but may have developed from a cheese tart. Or, when someone asked, "Hey, what kind of pie is this?" the answer was, "It's just pie," which became "jus' pie" and finally corrupted to "chess pie." In my opinion it's OK, but it's just pie, not really a spectacular lemon pie.

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Reviewer:

Wannabe Cook & Mom of 2

Reviewed: Jul. 29, 2006

All Lemon Lovers must try this pie. I've made this twice and recommend filling 2 shells(Mrs Smith's 9")instead of one, replace milk with half and half, increase lemon juice to 1/2 cup. If not set in 40 minutes of baking, watch closely or every few minutes to finish; you may need to cover the crust edges to prevent thse from overbaking. After baking, allow to cool fully then refridgerate for at least several hours or overnight before serving. With my alterations, 1/8 of each pie is 5 points on WeightWatchers. Worth every point!

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131 users found this review helpful

Reviewer:

R Thompson

Reviewed: May 19, 2006

Delicious!

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Reviewer:

GDEEZY

Cooking Level: Expert

Reviewed: Feb. 24, 2006

Great Pie, terrible name :)

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Reviewer:

Oldtrucks

Reviewed: Feb. 16, 2006

Good pie! If you are using a regular 9 inch pie crust, take note of JANET BURGIN's review warning that this recipe makes enough filling for 2 crusts. If I were to make this again, I would probably use half and half instead of milk, and use more lemon zest. Other than that, this was pretty good! Thanks, Carolyn!

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2 users found this review helpful

Reviewer:

Caroline C

Cooking Level: Expert

Living In: Denver, Colorado, USA

Reviewed: Feb. 16, 2006

This was excellent! For dietary reasons, I substituted oil for butter and soy milk for the milk and it worked fine. Definetly cut the sugar by at least half a cup, and I think it needs another 1/4 cup of lemon juice to give it a bit more tart flavor. This is great!

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5 users found this review helpful

Reviewer:

Basg

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Jerusalem, Mehoz Yerushalayim, Israel

Reviewed: Feb. 14, 2006

This one deserves 5 stars. Very rich, you only need a small piece. I substituted cream for the milk, and used 1/3 cup instead of 1 cup, for a 9-inch pie. Yummy! One of our favorites now.

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41 users found this review helpful

Reviewer:

AUNT MAMIE

Cooking Level: Expert

Reviewed: Jan. 16, 2006

this recipe varies a bit from mine but it is used at every Thanksgiving.

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2 users found this review helpful

Reviewer:

LIZK65

Cooking Level: Intermediate

Home Town: Roswell, New Mexico, USA

Living In: Oklahoma City, Oklahoma, USA

Reviewed: Nov. 22, 2005

I made this pie a few months ago and it was delicious. My father-in-law called today to request it for Thanksgiving!!

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1 user found this review helpful

Reviewer:

BLEICHRODT

Reviewed: Aug. 7, 2005

I had been looking for a recipe for chess pie for years and when I came across this one I figured to give a try. It was a nice twist from the basic chess pie I tried in the past. It is a winner!

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2 users found this review helpful