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A different shot of the whole pie from the side with morning light in the background for the Old Fashioned Chess Pie
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5 from 1 vote

Old Fashioned Chess Pie

This pie is a creamy favorite of every generation.  Easy to make with eggs and sugar, you'll be surprised at how delicious it is!
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Dessert
Cuisine: American
Keyword: chess pie, old fashioned chess pie
Servings: 8 servings
Calories: 331kcal
Author: Loaves and Dishes
Cost: $5


  • 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 tsp real vanilla extract
  • ½ tsp real almond extract
  • 1 stick ½ cup melted sweet cream unsalted butter


  • 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.



  • 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”.


Calories: 331kcal | Carbohydrates: 62g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 82mg | Sodium: 119mg | Potassium: 51mg | Fiber: 1g | Sugar: 50g | Vitamin A: 119IU | Calcium: 16mg | Iron: 1mg