Chess Pie Squares Recipe (2024)

Yes, if you add another egg yolk and cut back on the sugar the result will be "very eggy".

Okay I made these! They are great. Very eggy. I used only 1 c sugar, not 1.5 cups, and tossed in an extra egg yolk. Just had my first one and won't be my last before bed.

Not much if any at all. We'll update the ingredients to include yellow as an option. Just make sure it's fine, not coarse.

Try a light sprinkle of mace on top before the oven, and 1/8 tsp almond extract with the vanilla in the filling for a broadened flavor profile with more aromatic appeal.

As long as it's fine cornmeal, none at all.

6 oz. (or 1 1/2 sticks) each.

Easy to prepare in a 9 x 9 inch pan for smaller groups. Just use 2/3 of each ingredient.

Made these as directed but used a lightly toasted sugar in the filling which added a slightly caramel flavor to the eggy-buttery goodness. Cut into significantly smaller squares as it will be one of several desserts for a party and the squares held together perfectly.

How much of a taste difference would it make if I use yellow cornmeal that I already have on-hand?

They are unapologetically sweet, that is for sure. I sprinkled mine with a little fleur de sel.

I want to thank everyone for their comments here. I believe I made a nice bar because of these comments. I added more flour to compensate the bars being to greasy. I added the fleur de sel like suggested. I also added candied lemon peel and lavender ground up to curb that sweetness as well as making the cups of sugar scant.

Ohhh, nice. I also sprinkled a little fleur de sel on top. The texture and salinity contrasted nicely with the creamy sweetness of the filling.

These bars have nice flavor but are incredibly greasy. I've been using a plate and fork to eat them because I'd have to wash my hands if I picked one up with my fingers. Next time I'll make lemon bars instead.

I wouldn't recommend it!

I followed your lead and added almond extract in too. I also sprinkled the top with mace before cooking but will apply a heavier sprinkle next time. The finished pan also got a light dusting of crushed Maldon.

How are these best stored?

If I wanted to make these for Christmas, any recommendations to make more festive? If I added red and green food coloring on top and drag thru with a toothpick, would that work?

I grew up on my mother’s chess pie which included nutmeg in the recipe. If I make Ms. Reed’s recipe, I’ll definitely be adding nutmeg.

Made these several all only change is using cultured butter or salted butter for crust. Delicious every time…I use weights not measurements and cream butter and sugar longer than 5 minutes. Never greasy but yes decadent!

Based on comments, I added 2 heaping tsps of ground lavendar to the filling, and made sugared lemon rinds as a garnish. I also sprinkled the tray with mace before baking, and topped with Maldon fleur de sel after baking. Be careful not to overbake the shortbread in the first baking - next time, I'd bake it on a baking sheet with a Silpat, rather than the recommended 9x13 baking pan (or at least line the pan with parchment). Sliced them into triangles - a knife cleaned & wiped b/t slices helps.

Instead of making bars (which, yes, makes this a different recipe), I made mini pies with Melissa Clark’s pie crust as the base, and added ground cardamom to the filling. They were not too sweet (I think because the neutral pie crust balances out the filling), and the cardamom was a delicious touch.

Don’t be discouraged if the batter starts to separate and split after adding the buttermilk! It will all come together when it is done cooking. Also- if you’re not a fan of cornmeal, don’t worry about it, because you can’t even taste it! These are wonderful.

I followed the recipe poorly but they still turned out amazing! Foolproof and delicious.

Excellent recipe. Made as is, except I missed the 9x13 pan note and made in 9x9 pan. Still excellent, longer baking time but rewarded with a luscious silky thick layer of custard. No vinegar is needed here because buttermilk is already acidic.

If you like sweet desserts that have a blend of creaminess and crunch, this is for you. The second bake took about 45 minutes and the center still could have used a little more time (but the edges were perfect). I chose this recipe because it was highlighted as a picnic dessert. A bit difficult to transport a few pieces for a small picnic. Otherwise, it was easy peasy, lemon squeezy, kinda cheesy.

The recipe for the Chess Pie, called for vinegar. I noticed this recipe does not have vinegar in it. Is there a reason why it was left out?

Can I use polenta instead of cornmeal as I can't get it where I live.

I want to thank everyone for their comments here. I believe I made a nice bar because of these comments. I added more flour to compensate the bars being to greasy. I added the fleur de sel like suggested. I also added candied lemon peel and lavender ground up to curb that sweetness as well as making the cups of sugar scant.

Made these as directed but used a lightly toasted sugar in the filling which added a slightly caramel flavor to the eggy-buttery goodness. Cut into significantly smaller squares as it will be one of several desserts for a party and the squares held together perfectly.

These are really delicious and easy to make. Could 3 whole eggs be subbed for the 6 egg yolks?