This pie simply isn’t made enough, if you haven’t tried chess pie you don’t know what you have been missing. This chess pie is filled with raisins, nuts, and so much more. Why not try my Grandmother’s recipe for Chess Pie? This is from the archives of my grandmother. Ethel Eynard. Jefferson City, MO. 1952.
Chess Pie
Yield: 8 servings.
Chess Pie
This is an old-fashioned pie, that you can make with just a few ingredients. Make this pie and bring back some memories with our recipe.
Print Pin Rate Add to CollectionPrep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 8
Calories: 198kcal
Ingredients
- 1 cup raisins
- 1 1/2 cups milk
- 1 teaspoon cinnamon
- 1/2 teaspoon cloves
- 1/2 teaspoon allspice
- 1/4 teaspoon salt
- 1 1/2 tablespoons cornstarch
- 3/4 cup sugar
- 1/4 cup chopped nuts
- 1 tablespoon butter
- 1 teaspoon vanilla
Instructions
- Preheat oven to 375 degrees.
- Cream butter with sugar, salt, and spices. Add eggs and vanilla and beat well. Add remaining ingredients, pour in unbaked pie shell and bake at 375 degrees for about 35 minutes or until filling thickens.
Nutrition
Calories: 198kcal | Carbohydrates: 37g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 110mg | Potassium: 226mg | Fiber: 1g | Sugar: 21g | Vitamin A: 120IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 0.6mg
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Anne says
I was very surprised when I saw the ingredients in this version of “Chess Pie”. I have several recipes for chess pie and this is the first one I’ve seen with raisins, cloves, allspice, cinnamon, and nuts. The ones I have made consist mostly of butter, sugar, cornmeal, and eggs. It’s my husbands favorite pie in the world. He laughed when I told him about this new chess pie recipe I found and said, “Don’t expect me to eat that.” I may try it later, but for now I’ll just stick with the old standby that’s worked for years.
stephaniemanley says
Anne, I didn’t mean to offend you with my Grandmother’s version of Chess Pie. I never understood her fascination with raisins, I would like to pick them out of pretty much anything I eat.
Since my Grandmother passed away almost 10 years ago, I can’t ask her about why this Chess pie has all of these extra ingredients. I am sure someone out there would appreciate this particular version.
Janet Carriveau says
I loved the pie, especially the amount of spices in it. I didn’t think it would thicken up very well, but it did. It’s a keeper for me and hubby.