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Chess Pies Recipe

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This recipe for Chess Pies is from Our Family Cookbook , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


1 c. sugar
1/2 c. butter
3/4 c. coconut
3/4 c. raisins
3/4 c. nuts
3 eggs

Baked tart shells:
2 c. flour
2/3 c. shortening
1 T. sugar
4 T. water

Make pastry crust;
Mix flour, shortening, and sugar
Cut mixture with pastry blender until the size of small peas.
Add 4 T. water, Blend as lightly as possible - until it holds together.
Then roll out on floured pastry cloth or floured board. I use a custard cup to cut the shape for the muffin tins; whatever works for you. But when you're rolling the crust, don't worry it - just quickly roll it to about 1/2-1/4 inch thickness and place it in the individual muffin tin, prick with a fork.
Bake 10-12 minutes at 450 degrees.

For Filling
Cream butter and sugar.
Beat in eggs, one at a time
Add coconut, raisins and nuts.
Put in baked tart shells
Bake at 325 until filling is firm.

Number Of Servings:
Number Of Servings:
12 tarts, I think
Personal Notes:
Personal Notes:
This recipe came from Larry's grandmother. It's a bit short on details and I'm not sure of how many it made so 12 is a guess, the standard number in a muffin tin. My recipe sheet is so mangled I could hardly read it so I guess it must have been good for many years!




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