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Chess Pie with Raisins and Pecans


This chess pie gets extra flavor and texture from raisins and chopped pecans. Or, use chopped walnuts in this pie.

Cook Time: 45 minutes

Total Time: 45 minutes


  • 1/2 cup butter
  • 1 cup sugar
  • 4 eggs - 3 whole, 1 separated
  • 1/4 cup heavy cream
  • 1 teaspoon grated lemon peel
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans or walnuts
  • 1 cup raisins
  • 1 pie shell, unbaked


Cream butter and sugar until light. Beat in 3 eggs and 1 egg yolk, one at a time, beating well after each addition. Beat in cream, lemon peel, lemon juice, and vanilla. Stir in pecans and raisins.

Beat egg white until stiff peaks form then fold into filling mixture.

Pour mixture into the pie shell shell; bake at 350° for 45 to 55 minutes, or until firm around the edges but still a little jiggly in the middle.

See Also


Lemon Chess Pie

Coconut Chess Pie



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