Real Recipes From Real Home Cooks ®

mama's chess pie

★★★★★ 2
a recipe by
Cathy Smith
Cooper now in Columbus Ga., TX

This particular recipe is quite old, it is older than I am so it is 56* years. It has graced almost every Thanksgiving and Christmas dinner and still one of my favorites.

Blue Ribbon Recipe

This old family recipe is a gem. It's creamy and smooth with a sweet, rich brown butter flavor. Brushing egg white on the crust and par-baking it helps the crust hold up well. It gives the crust excellent flakiness. Easy to make, this is a divine holiday dessert. We're ready to try the lemon version too!

— The Test Kitchen @kitchencrew
★★★★★ 2
serves 6-8
prep time 5 Min
cook time 55 Min
method Bake

Ingredients For mama's chess pie

  • 4 lg
  • 1/2 c
    butter softened
  • 2 Tbsp
  • 1/8 tsp
  • 1 1/2 c
  • 2 Tbsp
    evaporated milk
  • 1 tsp
    vanilla *see note*
  • 1
    unbaked pie shell *see note*

How To Make mama's chess pie

Test Kitchen Tips
Use a pie shield or foil to cover the pie crust when baking to prevent over-browning. We also suggest baking this on a cookie sheet to prevent the filling from coming out of the pie shell.
  • Brushing pie crust with egg white.
    Preheat oven to 325 degrees. Note: I love a flaky crust so have found this to help, while baking keep a beaten egg white handy. Brush the unbaked pie shell bottom and sides with the beaten egg white.
  • Par-baked pie crust cooling.
    Bake that for 7-minutes. Let it cool then proceed on.
  • Eggs and butter in a bowl.
    Beat eggs and butter until light and lemon colored.
  • Dry ingredients sprinkled into the batter.
    Sprinkle in the remaining dry ingredients.
  • Evaporated milk and vanilla extract added.
    Then add the evaporated milk and vanilla.
  • Batter poured into the pie shell.
    Pour this into the pie shell.
  • Baked Chess Pie on a cooling rack.
    Bake for 55-65 minutes until set.
  • 8
    NOTE: You can make this a lemon chess pie by adding 1/4 cup lemon juice and the zest from one lemon.