This is a rich, fluffy egg custard type pie. My Grandfather loved this pie and the recipe has been handed down through the years. You can cut the sugar in half if so desired. This pie calls for lemon extract, but doesn't taste like lemon.

Recipe Summary

prep:
15 mins
cook:
40 mins
total:
55 mins
Servings:
16
Yield:
2 - 9 inch deep dish pies
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

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  • In a large bowl, beat egg whites until stiff but not dry. Set aside. In a separate bowl, cream together margarine and sugar. Mix in flour, then 1/2 cup milk. Add egg yolks, vanilla extract, and lemon extract. Mix until smooth, then stir in the remaining 1 cup milk.

  • Gently fold egg whites into milk mixture. Pour half of mixture into each pastry shell.

  • Bake in preheated oven for 5 minutes. Reduce heat to 325 degrees F (165 degrees C) and bake an additional 35 to 40 minutes, until toothpick inserted in center comes out clean.

Nutrition Facts

308 calories; protein 4g; carbohydrates 47.1g; fat 11.9g; cholesterol 78.6mg; sodium 180.7mg. Full Nutrition
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Reviews (6)

Most helpful positive review

Rating: 5 stars
09/16/2003
i make this pie all the time i use evaporated milk in place of the reg. milk and i don't use the lemon flavor. i have used brown sugar instead of white. we really like it at our house. GREAT RECIPE. Read More
(11)

Most helpful critical review

Rating: 3 stars
09/25/2005
This does not taste like chess pie at all. It is a very good custard pie and they brown up beautifully with the beaten egg whites mixed in but I was a little dissapointed. Probably won't make again but if you like custard pie go for it. Thanks Liz. Read More
(4)
7 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/16/2003
i make this pie all the time i use evaporated milk in place of the reg. milk and i don't use the lemon flavor. i have used brown sugar instead of white. we really like it at our house. GREAT RECIPE. Read More
(11)
Rating: 4 stars
09/16/2003
I have never had chess pie. My friends were talking about how good it is and easy to make so I looked it up and made this one. Really easy. I had to cook it a lot longer but there wasnt any left by the time everyone had all they wanted. Read More
(10)
Rating: 5 stars
09/16/2003
I gave this recipe to my sister and she made it at home. She said it was really good. When she came to visit I got her to make it for us and it was really good. She used brown sugar instead of white and evaporated milk. Read More
(8)
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Rating: 4 stars
12/17/2002
Could leave out the lemon extract!!! Read More
(4)
Rating: 3 stars
09/25/2005
This does not taste like chess pie at all. It is a very good custard pie and they brown up beautifully with the beaten egg whites mixed in but I was a little dissapointed. Probably won't make again but if you like custard pie go for it. Thanks Liz. Read More
(4)
Rating: 5 stars
05/19/2011
This deserves more that 5 stars. Wow this is a great pie. I wanted to try a Chocolate Chess Pie but didn't like those recipes. So I choose this one instead. Only wanted 1 pie so I made half of it. I added 1/4 cup of unsweetened cocoa to it (did not add any extra sugar). I was almost afraid that it would not make a full 9 in. deep dish pie as I made my own crust. It worked out perfect. I accidently forgot to add the flour! So I cooked it about an hour. It turned out fine. The chocolate and egg whites stayed at the top and the bottom was custard. Thanks for sharing a great recipe I sure will use it over and over again. Read More
(3)
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