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Here's a website with a bunch of options....go to

and type in "Chess Pie" under Find Recipes.

 Hope you find what you're looking for!

Here is a recipe from a friend of mine from Georgia:

 1box( oz) deluxe yellow cake mix

4 eggs--divided

1 (8 oz) pkg. cream cheese, softened

1/4 tsp. salt

1/2 cup butter, melted

1 cup chopped pecans

1 (16oz) box confectioners' sugar

1 tsp vanilla

Preheat oven to 350. Combine cake mix, butter, 1 egg, and nuts in a 9 X13 baking dish or pan.  Press down to form a crust.  In large bowl, use electric mixer to combine cream cheese with sugar, remaining eggs, salt and vanilla.  Mix on medium speed until smooth and creamy.  Pour over cake mixture.  bake about 30 minutes and until set.

 Hope you enjoy :)

hi my name is savannah i  was just wondering if you have ever herd of chass cake i see alot of recipes for chess pie but i need a recipe for chess cake let me know if you find some thing   

Chess Cake

1 box butter recipe golden cake mix
1 tsp. vanilla
1 stick butter, melted
2 eggs
———————————————-
1 box (~4 cups) 10x powdered sugar
2 eggs
1 tsp. vanilla
8 oz. cream cheese

Mix first 4 ingredients and spread in a 9 X 13 Pyrex dish. Mix next 4 ingredients together and pour over the cake mixture. (To save time, use a mixer and don’t wash it in between. The two batters mix together just fine.) Bake @ 325 degrees for approximately an hour. Cake is done when toothpick inserted in middle comes out clean (or with just a few little pieces stuck to it.)

Top layer will puff up in the oven, and fall when cooled. After cooling, cut into squares (as best as you can…they’re pretty gooey!) and watch them disappear from the plate!

This sounds like the recipe for chess squares not chess cake. I am looking for the one for chess cake. I had the recipe and lost it. I make it for Christmas one year and everyone loved it! my husband got the recipe from a lady where he works. HELP!! does anyone have this recipe???

Hey...Here's my old recipe for Classic Chess Pie:

 You'll need:

object2=">1  9-inch piecrust
object2=">2 cups sugar
object2=">2 tablespoons cornmeal
object2=">1 tablespoon flour
object2=">1/4 teaspoon salt
object2=">1/2 cup melted butter
object2=">1/4 cup milk
object2=">1 tablespoon white vinegar
object2=">1/2 teaspoon vanilla extract                                                                                                                                         1 teaspoon lemon extract
object2=">5  beaten eggs,

Here is a recipe for chess pie i found written in the back of my grandmother's old cookbook.

1/2 c. raisins,  1/2 c dates, 1/2 c nuts, 1 c. sugar, 1/4 c butter, 2 eggs, 1 tsp vanilla --mix well    Line muffin tins with pie pastry, fill 1/2 full with raisin mixture and bake. 

Sorry, she didn't write at what temperature or how long to bake them and she's in the nursing home now.  She's not southern by any means,  i'm not sure where she got this recipe from.

Hi Bettyjb,

Your Grandmothers chess pie sounds just like the one a friend used to bring to us at Christmas.  The only difference was she didn't have the dates in it.  It was delicious.

Thanks for sharing your Grandmothers recipe.

Leila

                                                Oven 450

Line botton of pastry-lined 9-inch pie plate with a double thickness of foil.

Bake in a 450 oven for 5 minutes. Remove foil Bake for 5 minutes more.

For filling, in a bowl beat eggs lightly till combined.

Stir in sugar, margarine, peel, lemon juice, cormeal, and vanilla. Mix well.

Place pastry shell on the oven rack. Pour filling into shell.

Cover edge of pie with foil. Reduce oven temperature to 350 and bake for 20 minutes.

Remove foil. Bake for 15 to 20 minutes more or till a knife inserted near the center comes out clean.

Cool on a rack.

Cover and chill to store.

Serves 8

Line botton of pastry-lined 9-inch pie plate with a double thickness of foil.

Bake in a 450 oven for 5 minutes. Remove foil Bake for 5 minutes more.

For filling, in a bowl beat eggs lightly till combined.

Stir in sugar, margarine, peel, lemon juice, cormeal, and vanilla. Mix well.

Place pastry shell on the oven rack. Pour filling into shell.

Cover edge of pie with foil. Reduce oven temperature to 350 and bake for 20 minutes.

Remove foil. Bake for 15 to 20 minutes more or till a knife inserted near the center comes out clean.

Cool on a rack.

Cover and chill to store.

Serves 8

Line botton of pastry-lined 9-inch pie plate with a double thickness of foil.

Bake in a 450 oven for 5 minutes. Remove foil Bake for 5 minutes more.

For filling, in a bowl beat eggs lightly till combined.

Stir in sugar, margarine, peel, lemon juice, cormeal, and vanilla. Mix well.

Place pastry shell on the oven rack. Pour filling into shell.

Cover edge of pie with foil. Reduce oven temperature to 350 and bake for 20 minutes.

Remove foil. Bake for 15 to 20 minutes more or till a knife inserted near the center comes out clean.

Cool on a rack.

Cover and chill to store.

Serves 8

                                               Ooven 450

Line botton of pastry-lined 9-inch pie plate with a double thickness of foil.

Bake in a 450 oven for 5 minutes. Remove foil Bake for 5 minutes more.

For filling, in a bowl beat eggs lightly till combined.

Stir in sugar, margarine, peel, lemon juice, cormeal, and vanilla. Mix well.

Place pastry shell on the oven rack. Pour filling into shell.

Cover edge of pie with foil. Reduce oven temperature to 350 and bake for 20 minutes.

Remove foil. Bake for 15 to 20 minutes more or till a knife inserted near the center comes out clean.

Cool on a rack.

Cover and chill to store.

Serves 8

From my "Betty Crocker's New Picture Cook Book", copyright 1961:

Southern Chess Pie  (pg 352)

Make Pastry for 9" One Crust Pie (pp. 337-339)

4 eggs

1 1/2 cups sugar

1/2 cup butter

2 tbsp. cream (20% butterfat)

2 tbsp. corn meal

2 tbsp. lemon juice

2 tsp. vanilla

1/8 tsp salt

Heat oven to 325 degrees (slow mod.).  Combine eggs, sugar and butter; beat 5 min. high speed on mixer or with rotary beater.  Blend in remaining ingredients.  Pour into pastry-lined pie pan.  Bake 1 hr., or until knife inserted 1" from edge comes out clean.

Standard Pastry for One Crust Pie (8 or 9")  (pg. 337)

1 cup Gold Medal Flour

1/2 tsp. salt

1/3 cup lard (or 1/3 cup plus 1 tbsp. hydrogenated shortening)

2 tbsp. water

Measure flour by dip-level-pour method or by sifting.  Mix flour and salt in bowl.  Cut in shortening with pastry blender until particles are size of peas. 

Sprinkle with water, 1 tbsp. at a time, mixing with fork, until flour is moistened.  Gather dough together with fingers so it cleans bowl.  Press into ball.  Turn out onto lightly floured cloth-covered board.

Flatten with hand, roll out not quite 1/8" thick.  Roll lightly, being careful not to add extra flour as that makes pastry tough.  Keep rounding edges of pastry.  If it begins to break, pinch broken edges together immediately.

Keep pastry circular and roll it about 1" larger than pie pan.  Fold pastry in half.  Carefully transfer to pan.

Unfold and ease pastry loosely into pan, being careful not to stretch. 

Trim pastry with scissors 1/2" from edge of pan.  Fold pastry under, even with pan.  Flute edge.  Fill and bake according to recipe.

6 eggs

1 tablespoon vanilla

1 tablespoon vinegar

3 cups granulated sugar

2 sticks butter

Mix together. Pour into shell.

Cook 5 minutes at 400 degrees

turn oven down to 350 degrees

cook for 15 minutes

Turn off oven. I leave in the oven until it cools to finish.

If you take it out, it isn't quite done. If you leave it in with the oven on, it browns too much for me.

Good luck! A small piece of this pie is jess right!!

Hello,

Here is a recipe for Chess Pie that was in a July 13, 1983 Newspaper. 

Pastry for a 9" single-crust pie

1.  1/4 cup butter


2. 1 cup packed brown sugar


3. 1 tbl flour


4.  1/2 tsp salt


5. 2 eggs


6. 1 cup whipping cream or half and half


7. 1 tsp vanilla extract


8. 1-1/2 cup chopped pecans or walnuts


9.  1/2 cup chopped dates or raisins (optional)

Preheat oven to 375*.  In a meduim bowl, cream butter and brown sugar until smooth.  Add flour, salt and eggs.  Beat until almost smooth.  Beat 2 minutes longer.  Stir in whipping cream or half and half and vanilla until mixed well.  Stir in nuts. Add dates or raisins, if desired.

Pour into unbaked pie shell. Bake 40 to 45 minutes, or until filling is dark golden brown.  Cool slightly.  Serve warm or cooled.  Refrigerate cooled pie.  Makes eight servings.

And here is the Chess Pie my friend used to share with me:

1. Pastry for 9"pie


2. 1/2 cup butter


3. 1-1/4 cup sugar


4. 3 eggs beaten


5. 1 tsp vanilla


6. 1 cup raisins


7. 1/2 cup nuts. (walnuts or pecans)

Bake at 400* 15 min. Reduce heat to 325 and bake until golden brown.  She didn't set a time for lenght of baking but I would think the same as the pie above.

I hope this is close to what you are asking for.

Good luck

Leila

B Grover, I never knew there  was so many recipes for chess pie and none of them is like the one I use. My only has 2 eggs and nuts but I'll post it if you want. Granna2

Hi B Gover, I'll try this again, I didn't know there were so many Chess Pie Recipes. Mine calls for 2 eggs and nuts, if you want, i'll print it. Granna2

O.K., This will be my 3rd. time trying to post this. I have a recipe, but only calls for 2 eggs, would you want it. Thanks Granna2

Buttermilk Chess Pie

2 cups Granulated Sugar

2 T. Flour

5 Eggs

2/3 cups Buttermilk

1/2 cup Butter

1 t. Vanilla Flavoring

1 tsp Lemon Flavoring (optional)

Preheat oven at 325.

Combine sugar, eggs and flour mix well, then add buttermilk, melted butter and vanilla.  Pour in 9” pie shells and bake for 45 minutes at 325 degrees.

Yields 1 pie