I really wish I had read the comments below before wasting my time and money to make this mess. It is a watery mess. I chose this one because I though surely Paula Deen's recipe would be the best. It's horrible! I am so disappointed and so is the 90 year old lady that I sit with who "thought" she was going to have her favorite pie for supper. SO SAD :( I don't understand with all the negative comments and failed attempts at this very simple pie, why that the site administrators have not removed this mess from the website!

By Sharla Oliver on May 10, 2012

DO NOT MAKE THIS RECIPE AS DIRECTED!! It turns out a runny mess. After reviewing other recipes for Chess Pie (& after throwing away a failed MESS of a pie) I think the problem can be solved with this adjustment: --> Instead of 1/2 *POUND* of butter (2 sticks) for the filling, use 1/2 *CUP* of butter (1 stick). <-- Most other recipes only call for 1/2 cup of butter. I see that Heather has the same observation about this recipe...I wish I had read these comments before trying the recipe. Lesson learned. Clearly this recipe wasn't checked for accuracy. **Also, why the heck are people giving this recipe 5 stars when they state the recipe is bad?? Very misleading when this recipe is given 4 overall stars! Other people that gave it a 4 or 5 rating hadn't even made it at the time of their comments - thanks idiots, for rating a recipe you haven't even tried yet! Maybe you should actually MAKE the recipe before you give it a rating?

By One Unhappy Baker on April 18, 2012

The Mama's Chess Pie in the Lady & Sons Cookbook is very poor. I have made it twice and each time I have a soupy mess on my hands. I made it a second time thinking that surely it must have been me who made a mistake. When I made this pie the second time, I was even more disappointed than the first time. When removed from the oven the pie spilled in my oven. That was my first clue that something was wrong. It did not get firm after a week in the refrigerator,so that is no help. There is something very wrong with this recipe. I have noted others have had the same problem. I bemoan the fact that I wasted some very good ingredients, not once but twice.

By mary brigham on February 16, 2012

My wife (A pretty good Cook) made this pie on Sunday. The filling did not firm up. It is a thick sugar syrup. What went Wrong??? The crust was very good.

By Lawrence Brigham on February 13, 2012

Don't bother - this is chess pie is chess soup. :-( Spent all that time and effort to take it to a friend's house and no I get to go empty-handed.

By Anonymous on January 28, 2012

Sloppy mess. Very disappointed. Shame on you girl!

By Anonymous on December 23, 2011

what makes the pie crust on top crack when taken out of the oven my chess pie topping just crumbles up very sadden what i use is three eggs, stick of butter, one and half cup of sugar, teaspoon of white vinegar and a tablespoon of vanilla and a tablespoon of corn meal i also use the small size crust not the 9 inch or deep dish...

By shandaka goodner on December 17, 2011

I have used this recipe twice and both times it has came out runny.

By Lynn Campbell on December 04, 2011

Just a thought: Usually when I had chess pie it was refrigerated overnight, not consumed immediately. That might get rid of the liquidity others complained about. gonna give this a go.

By Jim on November 27, 2011

I had total soup pie. I used Paula's "Lady and Sons Southern Classics Cookbook" and the recipe said bake at 350 degrees til light brown, 35-45 minutes. I did just that and had total soup pie... My husband tried to choke it down before we decided that it was a total floppy egg soup mess.

By Allie on July 21, 2011

I agree with Heather. This was a complete flop for me. When I took it out of the oven it was a lucious golden brown, but underneath it didn't seem to be set. When I wiggled it seemed to have an excessive amount of fluid. I followed the recipe word for word and baked it for 40 minutes. I'm not sure how I would fix this problem. I wish it would have turned out, my husband loves chess pies, I just can't seem to make them.

By Kim T on April 23, 2011

Too much butter. Liquid pie. Came out like butter soup. Sorry Paula, you meant to say 1/2 cup butter not pound. I don't know how the rest of y'all got it to come out right, huge flop for me. So sad, I was so excited about it. The crust came out well.

By Heather on April 17, 2011

I love your recipes, and I have 6 of your cook books but I love to look at the internet because I can go faster. Thank you for sharing. And I was in Savannah April 1 and 2 and my husband was in a hurry so I didn't get to eat at your resturant. We still haven't gotten over that one. But I am coming back with my sister and we will eat there. Thank you again for being in the world and sharing. I think you are great and I love butter too. Love, Carol

By Carol Hutcheson on April 16, 2011

My husband's Mother use to make a Chess Pie and it was delicious ! I was so happy to see the recipe. Janie Brackin

By Janie Brackin on March 01, 2011

This Chess pie sounds wonderful. I have a receipe I love but it doesn't have the cornmeal in it and I don't think it has as much butter. I know it doesn't have as many egg yolks. I can't wait to try this one------every receipe I've tried of yours is wonderful and I get rave reviews from everyone I serve them to. Love your receipes and love you Paula.

By Sue Beauchamp on February 28, 2011