chess-pie-ii

Chess Pie II

1 Review Add a Pic
Star Pooley
Recipe by  Star Pooley

“A quick, easy pie that is sweet and crunchy! Most or all ingredients are usually on hand in any well stocked kitchen! If using egg substitute use enough to equal 3 eggs.”

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Ingredients

Adjust Servings

Original recipe yields 1 - 9 inch pie

Directions

  1. Cream butter or margarine and sugar together. Beat eggs into the creamed mixture, and blend until smooth. Add raisins, dried fruit, nuts, and vanilla to the mixture. Pour filling into pie shell.
  2. Bake at 300 degrees F (150 degrees C) for 40 minutes, or until golden brown.

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Review (1)

Rate This Recipe
wvlady
3

wvlady

I made this pie but to call it a chess pie is a mistake. The pie is ok in its own right but a true chess pie does not have fruit or nuts, vinegar is a necessity, and a chess pie is sweeter and creamier and made with a dash of cornmeal for browning the top. The pie is pretty good for a some other kind of pie, my husband really enjoyed it and my son ate almost all of it. It was a hit in our house but not a chess pie.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 522 cal
  • 26%
  • Fat
  • 30.9 g
  • 48%
  • Carbs
  • 59.2 g
  • 19%
  • Protein
  • 6.6 g
  • 13%
  • Cholesterol
  • 97 mg
  • 32%
  • Sodium
  • 255 mg
  • 10%

Based on a 2,000 calorie diet

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Maple Chess Pie

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