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Photo of: Chess Pie IV

Chess Pie IV

Submitted by: Elise Childs 
So simple, this rich pie 's recipe only calls for four ingredients, not counting the crust. Butter, eggs, and vanilla are melted, whipped and stirred together, and then baked in a crust for an hour.  
Photo of: Beth's Chess Pie

Beth's Chess Pie

Submitted by: SAUNDRA 
This is a wonderful version of this classic buttery, sweet pie, but a smidgen of cornmeal and condensed milk are stirred in just before it 's poured into the pie shell and baked. 
Photo of: Chess Pie III

Chess Pie III

Submitted by: CLYON 
This is a rich, flavorful pie that 's like eating a pecan pie without the pecans. Along with the sugar, butter and eggs, this recipe calls for cornmeal, vinegar and vanilla. 
Photo of: Chess Pie I

Chess Pie I

Submitted by: Suzanne Stull 
Classic and simple, this pie is dependable and delicious. Sugar, butter and eggs are creamed together, along with vanilla and cream. Then the mixture is poured into a 9-inch pie shell and baked. 
Photo of: Fudge Pie

Fudge Pie

Submitted by: Debbie Rowe 
When you combine cocoa, flour, sugar, butter, eggs and vanilla, you 'll get this simply wonderful fudgy pie. And it 's a snap to make. Once you 've combined the ingredients, bake, cool and serve the pie with dollops of freshly whipped cream and a dusting of cocoa. 
Photo of: Egg Custard Pie I

Egg Custard Pie I

Submitted by: Donna Shanks 
Sweet, smooth, and delicious, this Southern pie is made with evaporated milk. It is so easy to make and bake, and it looks and tastes like it took hours to whip up. Wonderful hot or cold, and delightful dusted with freshly-grated nutmeg. 
Photo of: Custard Pie I

Custard Pie I

Submitted by: Susan 
This is a very simple, very creamy custard pie. All the ingredients stir up in one bowl, then the mixture is poured into an unbaked pie shell, dusted with cinnamon and nutmeg, and baked for an hour. 
Photo of: Egg Custard Pie III

Egg Custard Pie III

Submitted by: Pat 
This very old recipe has a small amount of milk and a bit of flour stirred into the custard, so it bakes up more dense than a traditional custard. And the nutmeg adds a wonderful flavor to this heavier baked pie. Serve warm or cold with whipped cream. 
Photo of: Custard Pie III

Custard Pie III

Submitted by: Susie Young 
Evaporated milk together with whole milk make this easy-to-make custard pie nice and velvety. It bakes up in an hour and is wonderful served warm or chilled. 
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Photo of: Solid Gold Pie

Solid Gold Pie

Submitted by: Stephanie Shouse 
The solid gold in this pie 's pastry shell is a simple, delicious custard made from a little bit of vinegar, a couple of eggs, a heap of sugar, a splash of vanilla and some melted butter. For even more gold, consider sprinkling in some golden raisins or butterscotch chips. 
 
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