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Colonial Chess Pie

Colonial Chess Pie

  • Prep

    30 m
  • Cook

    1 h 5 m
  • Ready In

    1 h 35 m
Verdayne Miley

Verdayne Miley

I'm a guy that does almost no cooking, but I can bake this. Turns out good every time. Not for someone on a diet, or with sugar problems. A big hit, with the young and old alike!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 292 kcal
  • 15%
  • Fat:
  • 14.4 g
  • 22%
  • Carbs:
  • 38.3g
  • 12%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 53 mg
  • 18%
  • Sodium:
  • 272 mg
  • 11%

Based on a 2,000 calorie diet

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. In a saucepan, combine white sugar, brown sugar, flour and salt. Pour in milk and add margarine. Heat, stirring constantly, until sugar dissolves and margarine is melted. Remove from heat and set aside to cool.
  3. In a large bowl, whisk egg yolk, egg and vanilla until smooth. Whisk in cooled sugar mixture. Pour into pie crust.
  4. Bake for 25 minutes in the preheated oven, then reduce the temperature to 250 degrees F (120 degrees C) and bake for an additional 25 minutes, or until top is puffed and edges are golden brown. Allow to cool before slicing.
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Reviews

SARAHINFL
5

SARAHINFL

12/22/2002

Something is wrong with this recipe besides not indicating the temperature to cook it at. I carefully measured all ingredients but the "batter" produced only fills about 1/3 of the pie shell?? There wasn't near enough batter. The pie came out mottled and very ugly. Taste wasn't good either. It went in the garbage.

NAGHMA
5

NAGHMA

8/29/2002

This recipe is excellent. The pie is delicious and simple to make.

Sarah Jo
4

Sarah Jo

3/31/2009

I know this as a sugar pie. Grandma made these when I was little. The directions are pretty close to hers, only she covered the edges of the pie with a crust cover or foil to keep them from burning. For someone like me to make this pie and not fail, it's pretty much foolproof. Very comforting. I serve it with whipped cream or vanilla bean ice cream, Grandma was big on eating a slab for breakfast in a bowl with milk/cream. I suggest you make your own crust to make it even more decadent.

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