Old Fashioned Chess Pie Recipe
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This Old Fashioned Chess Pie recipe is one of my favorites! It’s gooey, buttery flavor is very sweet and rich. And is the perfect sweet ending to any holiday meal or special occasion.
Old Fashioned Chess Pie Recipe
I love desserts- the sweeter, the better! (It’s terrible, I know, I wish I felt the same way about kale or maybe garbanzos, but I just don’t… 😉 This month’s Challenge from Safest Choice® Eggs was to share a favorite holiday dish featuring eggs.
The challenge was a no-brainer for me since one of my favorite Holiday desserts is a Chess Pie. I don’t make them very often, but when I do, I want to make sure we have a large crowd to feed since a tiny piece of chess pie goes a long way. (and I don’t want to be the one eating most of the pie!)
Since we were having so many family members over for Thanksgiving, I decided to go ahead and make two- a Classic Chess Pie and a Toasted Coconut Chess Pie. (and by the way… the toasted coconut was the favorite of the gathering, so if you like coconut, I highly recommend giving it a try.)
Have you ever made a chess pie? It’s really very easy and just a few ingredients.
What is a Chess Pie?
Chess pies are what you might call a Southern dessert. The pie is made with a simple filling of eggs, sugar, butter, and a small amount of flour. There are a few different Chess Pie versions floating around – some chess pie recipes include cornmeal and others are made with vinegar. For a fun twist on the original recipe, you can add flavorings, such as vanilla, lemon juice, chocolate, and even coconut!
For a Toasted Coconut Chess Pie:
- Preheat oven to 400 degrees and spread 1 cup of coconut evenly out on a cookie sheet. Place the coconut in the oven and keep your eye on it. As it starts to toast to a pretty golden brown, you will want to stir the coconut around 2 or 3 times until most of the coconut is evenly toasted.
- Prepare pie as directed above; stir in 1 cup toasted flaked coconut before pouring into pie crust. Bake as directed above.
Are Chess Pies and Buttermilk Pies the Same?
Buttermilk pie is more of a custard-like pie. A buttermilk pie has a basic filling that consists of a mixture of sugar, butter, eggs, buttermilk, and wheat flour, but does not include cornmeal as a chess pie does.
Do You Need to Refrigerate a Chess Pie?
After baking, a chess pie needs to cool and come to room temperature, which usually takes about 2-4 hours. After cool, the pie should then be placed in the refrigerator. Cover loosely with plastic wrap until serving. Pie may be refrigerated for 3 to 4 days.
Enjoy!
Now it’s your turn to chime in… I would love to know what your favorite holiday dish is!
Like this recipe? Don’t forget to pin it! 
Old Fashioned Chess Pie Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes, plus cooling time
- Yield: 8 slices 1x
- Category: dessert
Description
This Old Fashioned Chess Pie recipe is one of my favorites! It’s gooey, buttery flavor is very sweet and rich. and is the perfect sweet ending to any holiday meal or special occasion.
Ingredients
- 1 refrigerated pie crusts (or use your favorite pie crust recipe)
- 2 cups sugar
- 2 tablespoons cornmeal
- 1 tablespoon all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup butter or margarine, melted
- 1/4 cup milk
- 1 tablespoon white vinegar
- 1/2 teaspoon vanilla extract
- 4 large eggs lightly beaten
Instructions
- Add pie crust into a 9-inch pie plate and prepare following package instructions- you will need to pre-bake the pie crust.
- Stir together sugar and next 7 ingredients until blended. Add eggs, stirring well. Pour into pie crust.
- Bake at 350° for 50 to 55 minutes, cover the edges of the pie crust with foil after about 10 minutes to prevent the crust from burning. (Just don’t cover the entire pie, because it might stick to the center of the pie and ruin the pretty golden brown crispy top of the pie. Yes, I know this from experience…)
- Cool completely on a wire rack. (2 to 4 hours)
- refrigerate until ready to serve.
Notes
For a Toasted Coconut Chess Pie:
- Preheat oven to 400 degrees and spread 1 cup of coconut evenly out on a cookie sheet. Place the coconut in the oven and keep your eye on it. As it starts to toast to a pretty golden brown, you will want to stir the coconut around 2 or 3 times until most of the coconut is evenly toasted.
- Prepare pie as directed above; stir in 1 cup toasted flaked coconut before pouring into pie crust. Bake as directed above.
Nutrition
- Serving Size: 1 slice
- Calories: 448
- Fat: 21
- Carbohydrates: 65
- Protein: 5
