Coconut Chess Pie

Coconut Chess Pie


4 eggs, beaten
1 1/2 cups sugar
1/2 cups butter, melted
1 tbsp. white vinegar
1 tsp. vanilla extract
1/2 tsp. salt
1 cup coconut, flaked
1 9 inch pie shell, partially baked
toasted coconut, optional

Combine the first 6 ingredients. Beat well. Stir in 1 cup of coconut, stir well and pour into partially baked 9 inch pie shell. Bake on 325 for 45 to 50 minutes or until set. Cool on wire rack. Garnish with toasted coconut if desired.

B-man :smiley:

Chess Cake

This cake is very rich, and is great to take to gatherings.

Yield: 1- 9 x 13 inch cake.


1 (18.25 ounce) package yellow cake mix
2 eggs
1/2 cup butter, melted
1 (8 ounce) package cream cheese, softened
1/2 cup butter, melted
2 eggs
4 cups confectioners’ sugar

Preheat oven to 325 degrees F.

Grease and flour one 9 x 13 inch pan.

In a large bowl, mix together cake mix, 2 eggs, and 1/2 cup melted butter. Put into prepared pan.

In another bowl, Beat cream cheese until smooth. Blend in 1/2 cup melted butter and 2 eggs. Gradually beat in the confectioner’s sugar. Pour over the crust mixture already in the pan.

Bake for 1 hour. Allow to cool.

B-man :smiley:

Chess Cake Recipe

This chess cake is made with pecans and eggs.


8 ounces butter or margarine (2 sticks), melted
1 pound light brown sugar, 2 1/4 cups firmly packed
1 cup granulated sugar
4 egg yolks
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup chopped pecans
1 1/2 teaspoons vanilla extract
4 egg whites
confectioners’ sugar

Put melted margarine in a mixing bowl; add brown and granulated sugars and blend well. Beat in egg yolks. In a separate bowl, sift flour, baking powder, and salt. Stir into creamed mixture. Stir in nuts and vanilla. Beat egg whites until stiff; fold into batter. Spread batter into a greased and floured 13x9x2-inch baking pan.

Bake at 350° for 35 to 45 minutes. Sprinkle chess cake with confectioners’ sugar when done.

B-man :smiley:

Yellow Chess Cake


1 (18.25 ounce) package yellow cake mix
1 cup butter, softened
2 cups confectioners’ sugar
1 (8 ounce) package cream cheese
1 (16 ounce) can cherry pie filling

Prheat oven to 350 degrees F

In a large bowl, combine cake mix and butter. Mix until crumbly. Pat mixture into bottom of 9x13 inch glass baking dish.

In large bowl, combine cream cheese and confectioners sugar. Mix until smooth.

Pour over pre-baked cake mix. Top with cherry pie filling.
Bake at 350 degrees F for 35 minutes, or when you see the cheese rise to the top. Cherries usually sink to the bottom when baked.

B-man :smiley:

Chess Cake #1

Yield: 12 Servings


  2    sticks butter or margarine
  2 c  sugar
  4    eggs
  2 c  all-purpose flour
  2 ts baking powder
  1 tb vanilla
  2 c  pecans; chopped
  1    powdered sugar


Cream butter & sugar. Add eggs, one at a time, beating well after each. Add
flour, baking powder, vanilla & nuts. Bake in 13x9-inch pan at 325 for
30-40 minutes. Check. Do not overcook.

Put powdered sugar on top when done.

B-man :smiley:

Chess Cake #2

Yield: 12 Servings


1 box duncan hines butter -recipe cake; mix
2 eggs
1 stick margarine

1 stick margarine; melted
1 box powdered sugar
1 pk (8-oz) cream cheese

Mix cake mix with eggs and margarine and spread in a 9x13 inch lightly
greased pan.

Mix topping ingredients together and pour over the cake mixture. Bake at
350 degrees for 35 to 40 minutes.


This cake does not rise, but will have dents in it and is more like pie.

B-man :smiley:

Lemon Chess Pound Cake With Black-Raspberry Sauce

Serves 10.


2 tablespoons graham-cracker crumbs
3 cups cake flour
1 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons butter, softened
1-10 ounce jar best quality lemon butter, divided
1 cup plain yogurt, drained
1 3/4 cup sugar
1 teaspoon lemon extract
1 egg plus two egg whites
1 cup of 1 percent buttermilk
1/2 cup each fresh blackberries and raspberries
sugar to taste


  1. Place yogurt in a mesh sieve lined with a coffee filter. Let drain over a bowl for two hours. Discard liquid and measure 1/2 cup drained yogurt for recipe.

  2. Preheat oven to 350 degrees. Grease a 9-inch springform pan and sprinkle with graham-cracker crumbs. Set aside. Sift flour once, then measure 3 cups of sifted flour and combine with baking powder and salt. Set aside. In a large mixing bowl, beat butter, 1/2 cup lemon butter and yogurt. Blend in sugar. Add extract, egg and egg whites and mix just until incorporated. Add the flour mixture and buttermilk together, mixing just until blended, scraping bowl as necessary. Pour batter into pan.

  3. Using a teaspoon, dollop with 4 tablespoons lemon butter and swirl with a knife to marbleize. Bake 65 minutes or until wooden pick tests clean. (Tent with foil the last 15 minutes to prevent overbrowning.)

  4. Let cool 30 minutes. Run a knife around the edge of pan, then release sides. Slice with a very sharp knife for neat slices.

Ingredients and directions for sauce:

Press berries through a fine mesh strainer into a bowl and sweeten to taste.

Serve cake warm or at room temperature with sauce.

B-man :smiley:

Buttermilk Chess Pound Cake

Prep Time: 20 minutes
(Ready in 2 hours 55 minutes)


2 1/2 cups sugar
1 cup butter or margarine, softened
1 teaspoon vanilla
5 eggs
2 cups All Purpose Flour
1 cup Self-Rising Corn Meal Mix
1 cup buttermilk

1 . Heat oven to 350 degrees F. Grease and flour 10-inch tube or 12-cup Bundt pan. In large bowl, combine sugar, butter and vanilla; beat until light and fluffy. Add eggs 1 at a time, beating well after each addition.

2 . In medium bowl, combine flour and corn meal mix. Add to butter mixture alternately with buttermilk, beginning and ending with flour. Mix well after each addition. Pour batter into greased and floured pan.

3 . Bake at 350 degrees F. for 50 to 65 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes. Remove from pan. Cool 1 hour or until completely cooled.

16 servings

B-man :smiley:

Chess Pie

Serving Size : 8

1 9 inch pie crust – unbaked
1/2 cup butter or margarine – melted
1 1/2 cups sugar
3 eggs
1 teaspoon vanilla
pinch salt
3/4 tablespoon vinegar

Prepare unbaked pie shell.

Mix butter and sugar and simmer slowly, stirring, for 5 minutes. remove from heat and let cool slightly, stirring constantly. Add eggs, one at a time, beating well. Add vanilla, salt and vinegar; mix well.

Pour filling into pie shell and bake at 400 degrees for 15 minutes; reduce heat to 350 degrees and bake for 20-30 minutes.

Shake pie gently. It is done when the center quivers slightly. Do not try to double recipe.

Pie keeps well in the refrigerator overnight. Can freeze and reheat.

B-man :smiley:


2 c. sugar
1 tbsp. corn meal
1 tbsp. flour
1/2 tsp. salt
4 eggs
1/4 c. melted butter
1/4 c. milk
1 tsp. vanilla
1 unbaked pie shell

Mix ingredients gently. Do not overbeat eggs. Pour in unbaked pie crust and bake in 350 degree oven for 40-50 minutes or until it doesn’t shake.

You may have to cut the temperature down to 325 degrees.

Lemon Chess Pie: Omit vanilla and add 1/4 cup lemon juice.

Pineapple Chess Pie: Add 1 small can pineapple, drained to above recipe.

B-man :smiley:



2 c. sugar
4 tbsp. white cornmeal
1 1/2 c. milk
1 stick butter
3 eggs
1 tsp. vanilla

Mix eggs, sugar, butter, and cornmeal. Add milk and vanilla; beat well. Pour into 8 inch unbaked pie shell.

Bake at 300 degrees until well done, about 30 minutes.

Optional: COCONUT CHESS: Use 4 eggs, beaten, 1/2 teaspoon salt, and 1 cup flaked coconut, and 1 unbaked 9 inch pie shell. Combine 6 ingredients; add coconut. Pour into unbaked pie shell. Bake 45-50 minutes at 325 degrees.

B-man :smiley:


1/4 c. butter
1 1/2 c. sugar
3 eggs
1 1/2 tsp. vinegar
2 tbsp. white cornmeal
1/2 c. cream (not milk)
1 (10 inch) unbaked pie shell

Cream butter and sugar, add beaten eggs. Mix well. Add vinegar, cornmeal and cream. Mix well, pour into unbaked pie shell and bake at 350 degrees for 30 to 45 minutes.

B-man :smiley:

Chess Pie

This is a very old southern recipe. It’s a very sweet, rich pie which cannot be described as anything but marvelous.

Yield: 8 servings.


1/2 cup butter
2 cups white sugar
1 teaspoon vanilla extract
4 eggs
1 tablespoon cornmeal
1/4 cup evaporated milk
1 tablespoon distilled white vinegar
1 (9 inch) unbaked pie shell

Cream butter, sugar, vanilla together. Add eggs, cornmeal, evaporated milk, and stir together well. Add vinegar. Pour into pie shell.

Bake at 425 degrees F (220 degrees C) for 10 minutes, then reduce heat to 300 degrees F (150 degrees C) for 40 minutes. Let cool.

Cut and top with whipped cream. You will think you have died and gone to heaven.

B-man :smiley:

Easy Chess Pie


1 stick butter
1 1/2 cup sugar
3 large eggs, slightly beaten
1 tsp. Vanilla
1/2 teaspoon vinegar

Mix butter, sugar and eggs together; add vanilla and vinegar. Pour into unbaked pie shell and bake for 10 minutes at 400 degrees. Reduce heat to 350 and cook 40 to 50 minutes more.

B-man :smiley:

Buttermilk-Sky Chess Pie

pastry for 9" single-crust pie:

1-1/2 cups sugar
2 tablespoons cornmeal
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 cup unsalted butter, melted
6 large eggs
1-1/2 cups buttermilk
1 teaspoon vanilla extract

Line 9” glass pie-plate with rolled-out dough. Cover and refrigerate for at least one hour and up to 24 hours. Freeze for 30 minutes just before baking.

Position oven-rack at lowest level in oven. Preheat oven to 425 degrees. In small bowl, whisk together sugar, cornmeal, flour, and salt.

In large bowl, whisk together butter and eggs. Add sugar mixture, buttermilk, and vanilla, and whisk until sugar is dissolved. Pour into pie-plate.

Bake at 425 degrees for 15 minutes. Cover edges of crust to prevent excessive browning. Lower thermostat to 350 degrees and bake for 10 to 20 minutes, or just until metal tester inserted in center of filling comes out clean. Remove from oven.

Serve slightly warm or at room temperature. Store at room temperature. Do not freeze.

B-man :smiley:

Chess Pie…TNT


1 ea 9" pie shell,unbaked
1 c Sugar
1 tb Vinegar
1 tb Flour
4 ea Eggs
1/4 c Butter, softened
1 tb Cornmeal
1 ts Vanilla

Combine filling ingredients in mixing bowl;beat on high speed 3 to 5 minutes or until very well mixed.Pour into pastry shell.

Bake @ 350 degrees 25 to 35 minutes or until golden brown and firm. Cool before serving.

B-man :smiley:

Buttermilk Chess Pie - Old Fashioned Recipe

Often associated with Southern cooking, this is a very rich, old fashioned pie using basic ingredients. "


1 unbaked 9” pie shell
1/2 cup melted butter
1 1/2 cups sugar
1 tablespoon flour or cornmeal
4 eggs
1 cup buttermilk
fresh berries

Preheat oven to 425 F.

Melt butter and beat in sugar and flour or cornmeal. Add eggs and beat well. Add buttermilk and beat well. Pour custard into unbaked pie shell.

Reduce oven temperature to 325 F. Bake pie for 35 minutes or until center is set.

Cool and serve with fresh berries.

Note: Often Chess pie is associated with Southern cooking. It’s a very rich old, fashioned pie using basic ingredients: butter, sugar and eggs. Chess pie is like any old favorite, there are probably as many recipes and variations as there are cooks who like to make it.

B-man :smiley: