The History of My Chocolate Chip Chess Pie 1 comment

choc chip chess pie wm

July 24, 2016, posted by Gina – I started making this pie 24 years ago.  Upon moving into one of our homes, a beautiful box packaged with all of the ingredients to make a pie, except the eggs and pie shell, was given to us.  After settling in, I made the pie and it was delicious. I wanted to make it again and actually found the beautiful box filled with the delicious pie ingredients in a local store and brought it home. I remember thinking it seemed a bit expensive and wondered if I could figure out how much of each ingredient was included.

So, as if I was doing a scientific experiment, I set out to determine the measurements of each ingredient and made the pie. It turned out just like the box. This is a testament to how things have changed.  Today you would do a quick internet search and in no time have several sources for the recipe. But back then, I was so proud of myself and happy that I did not have to buy the expensive box.

I find myself cooking for groups many times either for church, school or friends. This pie is my “go to” because I can prepare it very inexpensively and I can bake 4 at a time. On top of that, everyone loves this pie. It travels well, keeps well and looks really pretty. Here’s the recipe:


1 stick of butter melted and slightly cooled*
¾ cup sugar
¼ cup all purpose flour
2 eggs
¾ cup chocolate chips
1 ready bake pie shell

Preheat oven to 350°. Melt the butter and set it aside until it is cooled slightly*.  Combine the sugar and flour together and then mix in the butter.  Add the eggs and mix until combined.  Add the chocolate chips last and stir only once or twice or just until combined.  Pour mixture into a frozen ready to bake pie shell (not deep dish) and bake or 40-45 minutes or until golden brown on top.  Let cool and serve. Enjoy!

*Be sure the butter is slightly cooled so that you don’t end up with scrambled eggs or melted chocolate chips. 


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One thought on “The History of My Chocolate Chip Chess Pie

  • Carol

    Gina, I made this for tonight’s dessert and it is just right! Not too sweet and just the right texture. We love it and thank you for sharing! Carol