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!

Chess Pie

Old Fashioned Lemon Chess Pie

Chocolate Chess pie

Vinegar Pie

Fudge Chocolate Pecan Pie

Kentucky Bourbon Pie

Old Fashion Pecan Pie

Old Fashion Chess Bars

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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!

5 from 1 vote

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Course: Dessert

Cuisine: American

Keyword: chess pie, old fashioned chess pie

Prep Time: 10 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 50 minutes minutes

Servings: 8 servings

Calories: 331kcal

Author: Wendi Spraker

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 tsp real vanilla extract
• ½ tsp 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

Nutrition Facts

Old Fashioned Chess Pie

Amount Per Serving

Calories 331 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 2g10%

Cholesterol 82mg27%

Sodium 119mg5%

Potassium 51mg1%

Carbohydrates 62g21%

Fiber 1g4%

Sugar 50g56%

Protein 4g8%

Vitamin A 119IU2%

Calcium 16mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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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.