Name: Chess Pie
Yield: Yields 6 to 8 servings
Cuisine: United States
Ingredients: 7 tablespoons (105 g) butter at room temperature; 3 large eggs; Salt; 1¼ cups (252 g) sugar; 1 recipe Pie Pastry for 8 ounces (225 g) of dough, partially baked; 1 large lemon, zest finely grated and juice strained

Preparation info

Yields
6 to 8
servings

Difficulty
Easy

Appears in

Bill Neal's Southern Cooking

By Bill Neal

Published 1985

About

In Tennessee, as many as six or seven of these pies, once baked and cooled, are stacked on each other and sliced as a cake. Elsewhere they are offered singly, with a little whipped cream.

Ingredients

1 recipe Pie Pastry for 8 ounces (225 g) of dough, partially baked

Method

Preheat oven to 325°F (163°C).

Beat the sugar, a pinch of salt, and butter together until light. Add the eggs one by one, beating well after each addition, then add the zest and juic

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Chess Pie

Ingredients

Method

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