Old Fashioned Chess pie is one of the most delicious and simplest pies on the planet enjoyed by absolutely EVERYONE! Try it and see! (BESIDES, IT'S EASY!)
There are all kinds of chess pies. They are a “class” of pies all their own that include Brown Sugar Pie, Lemon Chess Pies, Vinegar Pie and even…. Pecan Pie! YUM! Is your mouth watering yet? Chess pies are a southern favorite and each is a simple pie that includes the following:
Old Fashioned Chess Pie Recipe
WHAT IS A CHESS PIE
A chess pie is a custard pie made of a granulated sugar (not powdered sugar) base - like syrup, sweet tea, molasses, brown or white sugar with eggs and butter added. A satiny smooth perfect pie recipe is the result!
You know that delicious gel that forms on the bottom of a pecan pie? It is the gelatinous wiggly gooey sweet deliciousness that defines a chess pie and brings back sweet memories from childhood, am I right?
WHERE DID THE WORD CHESS COME FROM?
A quick search reveals that chess pies are named that because of the “chest” where originally stored. I have also read that perhaps “chess” came from someone in the south saying, “It's just pie” - with a southern drawl, ‘it’s just” sounds a lot like “chess”.
I have no idea, but I do know that chess pies are classic favorites. It is hard to find someone who says, “Chess pie? YUCK!”.
TIPS AND TRICKS FOR OLD FASHIONED CHESS PIE
- Usually you need to beat eggs before you add them to something like this - but one of the beauties of this pie is that you simply put it all in and mix it up!
- You will want to melt the butter and let it cool before you add it to the mix.
- If the butter is a little warm at all - then you will want to do what is known as “tempering” the egg mix. If you simply pour hot butter into the egg mix - it will scramble your egg mix - eww. Instead add a little drizzle of the hot butter while whisking the egg mix. Keep whisking. Then add a little more while whisking.
- Whisk some more. Then add more - and so on until the hot butter is completely added.
- You will want the butter to be completely melted - not with bits and parts that are not melted because it will make spots in your pie.
- Do not use imitation vanilla or imitation almond extract - use real.
- Don’t cut the pie while it is still warm or it could ooze.
- Don’t forget to cut the temp down or the top of the pie will be overdone and the inside of the pie won’t be fully cooked.
- I can’t think of a single extra tip - this pie is really “easy as pie”.
- Be sure to allow the pie to cool completely before cutting into it. It will ooze otherwise.
- No need for parchment paper for this recipe.
CHECK OUT THESE OTHER CHESS PIE OPTIONS!
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Old Fashioned Chess Pie
Ingredients
- 1 refrigerated 9 inch pie crust or use your own recipe
- 2 Cups of granulated white sugar
- 2 Tbs all purpose flour
- 4 large eggs
- ½ teaspoon real vanilla extract
- ½ teaspoon real almond extract
- 1 stick ½ cup melted sweet cream unsalted butter
Instructions
- Preheat the oven to 400.
- Line a 9 inch pie plate with crust and crimp the edges. (Or if using the frozen pie crust that is already in a pie pan - just thaw).
- In a large bowl, combine the sugar, flour, eggs, vanilla and almond - mix well using a whisk.
- Melt the butter in the microwave in a microwave safe bowl and allow to cool.
- If adding the butter while still hot - then temper the egg mix by pouring a small amount of the butter into the egg mix while whisking. Whisk for a minute and then add more. Whisk again and keep repeating until fully incorporated.
- Place the pie on the middle rack in the oven at 400 and bake for 10 minutes then lower the heat to 350 and bake for another 30 - 35 minutes.
- The pie is done when golden brown on top and when the pie wiggles only a little when you bump it from the side of the pan.
- Place the pie on a cooling rack and allow it to completely cool before serving.
Notes
- Usually you need to beat eggs before you add them to something like this - but one of the beauties of this pie is that you simply put it all in and mix it up!
- You will want to melt the butter and let it cool before you add it to the mix.
- If the butter is a little warm at all - then you will want to do what is known as “tempering” the egg mix. If you simply pour hot butter into the egg mix - it will scramble your egg mix - eww. Instead add a little drizzle of the hot butter while whisking the egg mix. Keep whisking. Then add a little more while whisking.
- Whisk some more. Then add more - and so on until the hot butter is completely added.
- You will want the butter to be completely melted - not with bits and parts that are not melted because it will make spots in your pie.
- Do not use imitation vanilla or imitation almond extract - use real.
- Don’t cut the pie while it is still warm or it could ooze.
- Don’t forget to cut the temp down or the top of the pie will be overdone and the inside of the pie won’t be fully cooked.
- I can’t think of a single extra tip - this pie is really “easy as pie”.
Nutrition
A VERSE TO SHARE
Right now, I’m struggling with making a big decision. Big decisions come with a ton of self-doubt.
You say to yourself, “Is this really the right thing to do?” “Am I making the right move?” “what if it all turns out bad?”.
The truth is, you don’t know. Neither do I. No one knows the future. The best you can do is to do what you think is right.
Proverbs 16: 1-2
To humans belong the plans of the heart,
but from the Lord comes the proper answer of the tongue.
All a person’s ways seem pure to them,
but motives are weighed by the Lord.
Jennifer Bell says
This is the only one I have found without cornmeal or milk. I baked it and it appears the crust has risen way above the filling coming out of the oven. One cracked and one is still in tact. The pies are cooling now. Will the top settle with cooling and soften a bit or did I do something wrong?
Granny Hawkins says
Hi Wendy,
I have had this recipe saved for a while now and will be making it in the next few days. But! what I am going to do is experiment with it. I am going to use my pie shell dough in a muffin tin and make the equivalent of chess pie muffins. We'll see how it works out.
I just happened to notice your little extra post regarding a tough decision that you were faced with and the scripture that you included in that message. I would like to share something with you that may help you in the future (if needed).
Being a true believer myself, God has seen fit to reveal certain truths to me as the years have passed and I am sharing one of those with you.
When it comes to making a decision, be it big or small. The key is to look to God and ask Him to provide the answer to you. That takes so much off of us since He knows ALL. Remember, He knew us before time began and ALL THINGS are predetermined. He KNOWS, we do not. The trick to faith is to look to Him for ALL THINGS. We have no power, we are His creations. Once you come to terms with that, things become so much easier and the stress level just seems to go away.
This world can be very hard to live in due to the fact of who is being allowed to run it (superficially). When we stay focused on our Father, we will not fall from the path. Remember, those who trust in Him and look to Him, He will not let slip from His loving hands.
Thank you again for the wonderful recipe.
Wendi Spraker says
Thank you!
James S Henderson says
Don't forget the corn meal. How can it be a chess pie without corn meal?? Thats like Toll House Cookies without the chocolate chips!
I'm guessing your "decision" has been made by now, but surely there will be more ahead so I am praying that you remain centered with God, trust in Himdmandin2006@yahoo.com ALWAYS and follow your heart. You can't go wrong!
God Bless~
Jim
Wendi Spraker says
Hi James! Thanks for leaving a comment! I've never used corn meal in my chess pie! How do you use corn meal in your chess pie?
Moxie says
Chess pie is always the best!
Mary says
First, prayers sent your way! Your devotional is something I needed to hear...thank you. My mama made the best chess pies, sometimes she would make chocolate chess (my favorite). This post brings back so many good memories. Pinned. I'll be making this pie very soon. Thanks for sharing. Enjoy your week.
Wendi Spraker says
Hi Mary~ Isn't it fun how food brings back memories? This is so weird - but every time I smell an egg I have the most wonderful memories of going to pick up eggs from the hen house with my aunt! lol. I'm glad that you found the devotional nourishing too. Thank you for the prayers - they are much cherished! I haven't made a chocolate chess pie before - I've seen them - I probably have even had some - but never made one. I think I might look into that. 🙂 Thanks for the idea! Mary - you are a blessing to me and to this blog - thank you so much for visiting!