Drema's Southern Bakers Chess Pie Recipe

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Drema's Southern Bakers Chess Pie

Drema Bryant


This recipe is for the old fashioned Chess Pie like you purchased from your local bakery. The Chess Pie that was served to us during elementary school years in the cafeteria.

Should be creamy and the consistency of pudding unlike the varieties that seem to be Pecan Pie without the pecans.

You can make your own pie crust or use the Pillsbury Refrigerated ones.


pinch tips: How to Make a Pie Shell & Lattice Top





15 Min


3/4 c
brown sugar, light packed
3/4 c
brown sugar, dark packed
1/4 c
bread flour, self-rising
1/4 c
crisco shortening
2 large
1 1/4 c
milk, whole or 2%
1 tsp
vanilla extract flavoring
1/2 tsp
2 tsp
9" pie shell (your own or refrigerated brand)

Directions Step-By-Step

Preheat oven to 350 degrees. Grease, dust with flour, shake and remove excess flour from pie tin (or glass). Place prepared or packaged pie crust in tin. Press over bottom and sides with floured fingers. (I throw a dusting of flour over bottom of pie crust) Trim and flute the pie crust edges to your liking. Prick the bottom of crust. Place in oven and bake until lightly cooked (about 10 minutes). Remove and allow to cool.
Prepare filling while crust is baking. In large mixing bowl mix together the sugars, bread flour, cornstarch and salt. Mix well. Add eggs 1 at a time - beating mixture well after each addition. Gradually add milk stirring as you proceed. Add vanilla last - stirring again.
Remove pie crust and allow to cool for about 15 minutes. Pour filling into pie crust and bake approximately 30 minutes on 350 degrees or till sets up. (Do not overcook)

About this Recipe

Course/Dish: Pies
Other Tag: Quick & Easy