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This delicious Chess Pie is sweet and gooey and it’s a bit addictive! It’s a classic southern pie that is so easy to make and you can use a graham cracker crust or a pastry crust, Just one bite and you will be hooked!
Why is it called Chess Pie?
Well, it depends on which story you believe.
One story goes that it was called a “chest” pie, since it was made with anything found in your chest, or pantry, This pie is a Southern classic so when chest is said with a Souther accent it sounds like “chess.” Another story is that a woman who made the recipe called it “just pie,” which with the Southern accent, it turned into “chess” pie
Why You’ll Love This Recipe!
I was first introduced to this pie when I was reading an article in the Oregonian FoodDay and saw a recipe for a Chess or Crack Pie they were selling at the Momofuku Bakery in Manhattan. They were selling for $44 a pie!! The title of the article is what caught my attention. “You’ll get hooked on Crack Pie”.
Momofuku “Crack” Pie Version
- The bakery version of Chess pie is made with the traditional butter, egg, sugar and vanilla filling but the big difference is the crust. Their pie had a crust made from oatmeal cookies! The bakery of course makes their own oatmeal cookies and I used this recipe, but if you are short on time you could cheat and use store bought oatmeal cookies to make the crust or use a graham cracker crust like I did today. The pie can also be made with a traditional pastry crust. You choose your crust!!
Ingredients Needed
This pie is delicious chilled and just as good warm. One bite and you will understand why they call this Chess Pie I “Crack” pie. You will not be able to stop at one bite. I wanted to eat the entire pie by myself.
After it has cooled a bit, sprinkle with powdered sugar to make it a little prettier.
You can serve it with powdered sugar or without but it is much prettier with!
Frequently Asked Questions
Do you serve Chess pie chilled or warm?
It’s your choice. Either way, it tastes like heaven! I’ve eaten it both ways but I do prefer it warm. Let me know which way you choose!
Does Chess pie need to be refrigerated?
Other favorite recipes:
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Chess Pie Recipe
Ingredients
Cookie for crust:
- 2/3 C plus 1 Tbsp all purpose flour
- Scant 1/8 tsp baking powder
- Scant 1/8 tsp. baking soda
- 1/4 tsp salt
- 1/2 C butter softened
- 1/3 C firmly packed light brown sugar
- 3 Tbsp sugar
- 1 egg
- scant 1 C old fashioned oatmeal uncooked
Crust:
- Crumbled cookie for crust see above
- 1/4 C butter
- 1 1/2 Tbsp firmly packed brown sugar
- 1/8 tsp salt
Filling:
- 1 1/2 C granulated sugar
- 3/4 C plus a scant 3 Tbsp firmly packed light brown sugar
- 1/4 tsp salt
- 1/3 C plus 1 tsp powdered milk
- 1 C butter melted
- 3/4 C plus a scant 2 Tbsp whipping cream
- 1 tsp vanilla
- 8 egg yolks
- 2 prepared crusts see above
- powdered sugar for garnish.
Instructions
- Preheat oven to 375 degrees
- In a medium bowl, sift together the flour, baking powder, baking soda and salt – yes I sifted it!
- In your mixer using the paddle attachment beat the butter, brown sugar and sugar until light and fluffy
- Whisk the egg into the butter mixture until fluffy and incorporated
- With the mixture running, beat in the flour mixture a little at a time until totally combined
- Stir in the oatmeal until well incorporated
- Spread the mixture into a 9 x 13 inch baking pan and bake until golden brown and set, about 20 minutes
- Remove from oven and cool on rack
- Crumble the cooked cookie to use in the crust
- Combine the crumbled cookie, butter, brown sugar and salt in a food processor and pulse until evenly combined and blended ( a little of the mixture will clump together between your fingers and hold together)
- Divide the crust between the two 10 inch pie pans
- Press the crust into each shell to form a thin even layer along the bottom and sides of the tins Don’t worry about making it beautiful – it is going to taste beautiful!
- Preheat oven to 350 degrees.
- In a large bowl, whisk together the sugar, brown sugar, salt and powdered milk
- Whisk in the melted butter then whisk in the cream and vanilla
- Gently whisk in the egg yolks, being careful not to add too much air
- Divide the filling evenly between 2 pie shells
- Bake the pies one at a time for 15 minutes, then reduce the heat to 325 degrees and bake until the filling is slightly jiggly and golden brown (similar to a pecan pie) about 10 minutes or 15 minutes if using a 9 inch pie pan
- Remove pie from oven and cool on rack
- Refrigerate the cooled pies until well chilled
- Dust with powdered sugar
MelanieL says
This looks so good! My stack of recipes to try is growing daily:)
Tammy says
I guess I know what I am making for the Derby Party this year !!!
Jelli says
I have to say, I’m not 100% convinced on this pie, but if it’s selling at $40 per pie, it’s worth a shot! Not the prettiest of pies, but I will take your word for it (re-naming the pie) and try it soon. Thanks for sharing!
Lisa Hemstreet says
Hi LeighAnne,
This might be a silly question, but what does it mean when you say “scant” before a measurement?
Thank you!
Joan says
Oh, Chess Pie has always been one of my favorites…
My recipe is as follows:
1 c. sugar
1 T. cream
1/2 c. chopped walnuts
1 tsp. vanilla
1/2 c. melted butter
2 eggs, slightly beaten
1/2 c.raisins
Pour into unbaked crust (and I intend to try the cookie crust!!!) Bake a few minutes at 400 degrres; reduce heat to 350 degrees and bake 20 minutes or until set. (It looks just like your picture…)