Chess Pie
50 mins (prep 15, cooking 35)
7 ingredients
6 servings
A big hit with friends and family. A real treat for my friends in New England. A few tips... Pie is done when there is no wave while you pull out oven rack. Should be a firm top. To prevent top from cracking, turn oven off, then crack door open. Let rest in oven 15 minutes. Bake pie crust first. Make a collar around the crust with foil. Remove collar while pie is still hot. Use white vinegar. Serve cold. When I'm homesick for Texas, this is my serious comfort food. Thank you, Susie!

Categories:  <-60-mins , easy , oven , equipment , pie , pies-and-tarts , time-to-make , dessert ,
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Serving Size (55.21 g)
Servings 6
Amount per Serving
Calories 235.3 Calories from Fat 72.54
% Daily Value *
Total Fat 8.06g 74.41%
Saturated Fat 5.08g 152.26%
Trans Fat 0.32g %
Cholesterol 21.2mg 42.39%
Sodium 69.17mg 17.29%
Total Carbohydrate 42.0g 83.99%
Dietary Fiber 0.27 g 6.45%
Sugars 40.03 g %
Protein 0.41g 4.94%
Vitamin A 246.58IU% Vitamin C 0.0mg%
Calcium 3.81mg% Iron 0.12mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients: