Butter Chess Pie...#3
I've tried to re-create the Butter Chess Pie recipe from Furr's Cafeteria for years! I've come close but never met the standard for the creamy, rich flavor of the original recipe.
Furr's recipe is the perfect slice of heaven; gooey yet creamy, and just the right amount of sweetness to balance the custard texture.
I've tried hundreds of recipes over the years, making two new versions this week. Both recipes boasted their incredible likeness to the Furr's recipe but they both ended up in the trash! One pie was literally in the oven for two and a half hours and never set up. Nasty!
This is my third recipe this week, tasty but not the real deal!
I recently learned that Furr's will not divulge the recipe come hell or high water! So if one of my fellow food bloggers knows the "real" recipe for this luscious dessert please feel free to share!
Butter Chess Pie
Furr's Cafeteria Butter Chess Pie
Ingredients
- Preheat oven 350 degrees F.
- For the Filling1 cup room temperature butter
- 2 cups sugar
- 8 egg yolks
- 1 tablespoon vanilla
- 2 tablespoons all-purpose flour
- For The Crust3 ounces cream Cheese
- 1 stick butter
- 1 ¼ cups all-purpose flour
Instructions
- For the FillingWith electric mixer, cream butter and sugar
- Add egg yolks blend until combined
- Add vanilla, and flour beating on medium speed
- Pour into a prepared crust and bake for 45-55 minutes or until set in the middle
- Chill pie overnight
- For the CrustMake crust using an electric mixer, beat cream cheese and butter until well combined. Add flour and mix until dough forms a ball. Pat into a 9 inch pie pan. Chill.
- Optional: 9 inch frozen deep dish pie shell
Tried this recipe?Mention @athomewithrebecka or tag #athomewithrebecka!
The Furr's recipe has a cool yellow crust. Mine always end up with this crunchy brown top. I've tried covering the pie with foil but still no luck. Despite the crusty top this recipe was pretty good. I'm still hoping to find the secret recipe for the Furr's pie. Until then, I'll continue to post my valiant efforts in the quest to find the perfect Butter Chess Pie recipe.
elizabeth
Never had it but you should probably have vinegar and cornmeal in any chess pie if it is authentic like from the Deep South.
Here is a recipe I oersonallly love and have made and tweaked to have less egg and sugar:
AUTHENTIC CHESS PIE RECIPE
INGREDIENTS:
2/3 cup granulated white sugar
1 tablespoons plus one teaspoon cornmeal.
1/2 cup butter butter melted
1 tablespoon white vinegar
1 teaspoon vanilla extract
3 large eggs beaten
1/4 cup milk
1 tablespoon flour
May not need salt unless using unsalted butter (1/4 teaspoon)
Note, this recipe originally called for 4 eggs and 2 cups of sugar, but I changed it since it was way too sweet. You could do a cup of sugar if you like. I didn’t think that extra egg was needed but you could try it.
1 unbaked 8 inch pastry shell (pie crust)
Pre heat oven to 350. Combine first five ingredients. Then add the beaten egg. Mix thoroughly. Then pour into unbaked pie shell. Bake for 50-55 minutes until knife comes out clean. The top of the pie should be a light golden brown. Though it is probably ready when the knife comes out clean.
athomewithrebecka
Hi Elizabeth, Thank you for visiting At Home with Rebecka and sharing your tested version of Chess Pie. I’ve tried both vinegar and cornmeal in several chess pie recipes but still can’t seem to crack the code on the gooey golden consistency of Furr’s chess pie. I’m always thrilled to try another recipe as I hunt for the one that most resembles theirs. I can’t wait to get into the kitchen and make your version. I’ll keep you posted on the outcome. Thanks for sharing, Rebecka
Paul
Rebecka, looks like you have people/resources maybe we can find one who knows how to run a campaign and let’s convince those descendents that there is a lot of profit in selling an “Official Furrs Cafeteria Cookbook”. They could be millionaires again. I’d pay $500 bucks for a new paperback version. Please contact me if anyone is getting active in this quest.
Paul
Also, I remember that the filling was not granular like these other recipes. It’s almost as if gelatin or something is in it. I am in no way possible a cook by the way but I’ve had friends try these recipes for me and I think one of the problems is in the sugar or how it is “rendered” If that’s even a baking thing. Also definitely butter or something under the filling on the crust. Maybe they even put chunks of butter in the filling after it was mixed because there were cracks in it that oozed something.
athomewithrebecka
I agree 💯 Paul, the filling was very smooth and very buttery…it was heaven!
Mine always get a sugary crust like a brûlée. Furrs pie was just a light bake top. The quest continues!
athomewithrebecka
Hi Paul, I’m a couple years late responding to your comment!! Dear Lord, how did I miss it? Please accept my apologies.
Great idea by the way. The Furrs family could make a a killing in cash with the release of an “Official Furrs Cafeteria Cookbook”. I hope my pursuit and connections might finally lead me to those decendents. I’d love to broker that deal! I’ll keep you posted. Thanks so much for visiting my site! Rebecka
amanda warner
I am on the same hunt since the last Furr's in Dallas closed during COVID. This is the closest I have come to sounding like the right recipe (see below) and I will be attempting it today. I don't know how to Thanksgiving without this pie. I will coat the pre-made pie curst with a butter/sugar wash and bake for a couple minutes before I put the filling in.
Ingredients
1⁄2 (15-ounce) package refrigerated pie crusts 2 cups sugar
2 Tbsp. cornmeal
1 Tbsp. all-purpose flour
1⁄4 tsp. salt
1⁄2 cup butter, melted
1⁄4 cup milk (we used skim) 1 Tbsp. white vinegar
1⁄2 tsp. vanilla extract
4 large eggs, lightly beaten
Instructions
Total time
55 mins
1. Fit pie crust into a 9-inch pie plate according to package directions; fold edges under, and crimp.
2. Line pastry with aluminum foil, and fill with pie weights or dried beans.
3. Bake at 425 degrees F for 4-5 minutes. Remove weights and foil; bake 2 minutes more or until golden.
Cool.
4. Stir together sugar and next 7 ingredients until blended. Add eggs, stirring well. Pour into pie crust.
5. Bake at 350 degrees F. for 50-55 minutes, shielding edges with aluminum foil after 10 minutes to prevent
excessive browning. Cool completely on a wire rack.
athomewithrebecka
Amanda, I agree 💯 that the holidays aren’t the same with out this luscious pie. I going to try your recipe for New Years. Thank you so much for sharing ❤️
Paul
Rebecka, looks like you have people/resources maybe we can find one who knows how to run a campaign and let’s convince those descendents that there is a lot of profit in selling an “Official Furrs Cafeteria Cookbook”. They could be millionaires again. I’d pay $500 bucks for a new paperback version. Please contact me if anyone is getting active in this quest.
Linda Jackson
Try this - LMK how close you think it is - It has vinegar and cornmeal but is oh so yummy and close Please tho LMK. https://www.southernliving.com/recipes/classic-chess-pie
athomewithrebecka
Linda, I’m so excited to make this recipe! Thank you for sharing it. I’ll keep you posted how it turns out!! Now my mouth is watering thinking about it!
Meghan
Just wondering if you have found a recipe that is closer to Furr’s pie? I saved this one to try but was hoping you’ve cracked the code to get closer to the original.. thanks!
athomewithrebecka
Sadly, I'm still trying to crack the code! My family thinks I'm nuts trying to replicate the original Furr's Chess pie recipe but they haven't ever tasted it. Only those that have experienced the perfection of the Furr's lineup of pies especially the Chess Pie, would understand! This recipe is a super close version. I think the answer may be related to technic rather than ingredients. Please let me know how this recipe compares to your memory of the pie. Maybe your hands will accomplish more than mine has over the years!
Stacie C
I get it!!! We don't have Furr's anymore where I live, but I think about that Chess Pie often, it's delicious. I usually buy premade frozen pie shells, but I'm excited to try the crust recipe as well. I'm gonna try this today!! Thank you for sharing.
athomewithrebecka
Hi Scandies5551, I'm on the hunt for a local pie makers chess pie recipe as we speak! I'm so excited to try it and share the recipe if she says, yes! I'm even more excited to hear how my recipe worked out for you and if you think it's close to the original Furr's recipe.
It's a joy for me to connect with other folks that have experiences Furr's cafeteria, and their delicious chess pie; no other cafeteria comes close to quality of food and service. I really miss them! I'll keep you posted on my recipe search! Have a blessed holiday and thank you for visiting At Home with Rebecka!
tonka2shoes
I would also LOVE, LOVE, LOVE the recipe for their Apple Dumplings. They were to die for! Does anyone have that recipe?
athomewithrebecka
Tonka, Oh my goodness! Their hot apple dumplings were the best. I’ve tried to recreate them as well but mine never turn out as good as the Furr’s recipe. I’d love to get the recipe if anyone is willing to share!
tonka2shoes
I hear ya. I was born and raised in Lubbock, Texas. My dad knew Roy Furr very well and he was a very nice man. His kids and grandkids were not so good. lol
I do understand what you are saying about the chess pie. I took have been trying to recreate that pie for many, many years. I'm so closed to 70 and just can't get it. I'm gonna try yours, it does look very good. Thank you for posting!
athomewithrebecka
I was think g that maybe they cooked the Chess pie in a water bath?! I’m going to try it that way as well and let you know how it goes. It’s so sad that Roy’s kids didn’t keep the tradition of his amazing recipes alive.
Fojtasek
been wanting the furrs chess pie too- we always think of it and talk about it- they closed all the furrs around here
athomewithrebecka
If you ever get the original recipe PLEASE share with me! I miss that pie so much!
Monica gray
You forgot the buttermilk
athomewithrebecka
Hello Monica, thanks for visiting At Home with Rebecka. You are correct, this recipe does not call for buttermilk. I’ve been on a quest to find a recipe like the one served at Furr’s Cafeteria for years. I’ve tried to recreate their Butter Chess Pie with recipes that included buttermilk however, they did not produce the pie I remember. This is just one of the many versions I’ve tried. I really appreciate your comment. If you have a recipe for Butter Chess Pie that you’d like to share, I’d be honored to give it a try. Thank you!
Jennifer
I too have tried every copycat Furr's chess pie recipe. None of them compare. 🙁 I have even tried ones with cornmeal. Nothing is the same as their. Luckily, after closing down so many Furr's, they have started to open back up new locations in my area. I can pick one up whenever I want to. Definitely what I ask for my birthday instead of cake!
Rebecka
Jennifer, you're so lucky to have Furr 's opening up close to you, what i wouldn't give to have a slice of that delicious pie right now. The closest Furrs to me is 40 min drive and their pie was a pale comparison to what i remember. Thanks for visiting my blog, if you ever come across a stellar recipe, please pass it along!
Melissa
My college roommate made a chess pie that included cornmeal in the filling. It floated to the top to add to the sugary crust on top of the filling.
I have been trying to find a recipe for their coconut meringue pie. What they serve now tastes like they bought a Mrs Smith's and thawed it. Mr Furr would be turning in his grave if he saw it. Doesn't even have the meringue..has coolwhip.
Their crust was the best I ever had and never could figure out, but always thought they coated it with sugar before adding filling because the crust had a sweeter taste than others.
athomewithrebecka
Melissa, with almost all of the Furr's restaurants closed I'm not sure why the company won't release the original recipe. I'm sure there are hundreds, even thousands of people who would love to have it. What I can't recreate is the sweet tender crust as you mentioned. I'm betting the recipe is super simple but has either a secret ingredient or method that creates the perfect pie I remember.
Melissa
A chef friend was visiting a restaurant here in Lubbock and saw the Furr's cookbook in the back room. He said it was huge. We keep meaning to go by and see if they still have it there. There is a new pie place that makes the Millionaire like Furr's used to make it. The ones now lack the richness. I think they use margarine and coolwhip.
A friend makes the best chess I ever had, but he moved away. I sent him some messages on FB, but her never responds.
athomewithrebecka
I wish I had that cookbook Melissa! I also hope your friend gets a hold of you with the recipe you loved so much. I'm dying to try it! Thanks so much for visiting and leaving a comment. I'm sorry it's taken me so long to respond!
Miss Tori
Is this similar to the pie they make that has just a bit of chocolate on top of the creamy buttery filling? I had no idea what the name of it was.
athomewithrebecka
Hi Tori, I think the pie you are referring to is one that I've had at Furr's called German Chocolate Pie. It has a similar filling to the Chess pie and a crunch top. It's worth trying the recipe below to see if it's what you're remembering. Thanks for visiting! Sorry it's taken me so long to get back to you! I've moved to Word Press and no longer get notifications on older posts!
•1/3 cup white sugar
•3 tablespoons cornstarch
•1 1/2 cups milk
•1 (4 ounce) bar German sweet chocolate, chopped
•1 tablespoon butter
•2 egg yolks, beaten
•1 teaspoon vanilla extract
•1 (9 inch) pie crust, baked
•1 egg
•1 (5 ounce) can evaporated milk
•1/2 cup white sugar
•1/4 cup butter
•1 1/3 cups flaked coconut
•1/2 cup chopped pecans
Directions
1.In a medium saucepan, combine the 1/3 cup sugar and the cornstarch. Stir in the milk, chocolate, and 1 tablespoon butter or margarine. Cook and stir till thickened and bubbly. Reduce heat; cook and stir 2 minutes more.
2.Gradually stir about 1 cup of mixture into egg yolks. Return mixture to saucepan; bring to boiling. Cook and stir 2 minutes more. Stir in vanilla.
3.Turn the hot pie filling into the baked pie shell.
4.In another saucepan, combine the beaten egg, evaporated milk, the 1/2 cup sugar, and 1/4 cup butter or margarine. Cook and stir over medium heat just till the mixture is thickened and bubbly. Stir in the coconut and pecans.
5.Spread the pecan mixture evenly over the chocolate filling. Cool the pie on a wire rack; chill thoroughly.
Rebecka Evans
I just stopped by my old post and found your feature for this recipe!! Thank you for the honor!
Not Your Ordinary Agent
Rebecka, this pie looks incredible! You are being featured! Foodie Friday Fave
Rebecka Evans
Hi Joy, I'll be checking out the link for the recipe. My first 2 pies were copycats and turned out horribly. I'm excited to try this one. Maybe it's the real one!! Thanks
kitchen flavours
Hi Rebecka,You are really determined to get the Furr's Chess Pie! Wish I could be there to help you finish up all your experimental yummies! Thought you might like to know, I found one link to the copycat recipe of Furrs, you might want to give it a try! Let me know how it is, hope this is what you are looking for! Happy baking! http://www.food.com/recipe/furrs-cafeteria-butter-chess-pie-clone-330828
Rebecka Evans
Thanks for checking on my site load time Carol!! I'll go look at you buttons right now!
Carol White
Stopping by Rebecka, Blog is wonderful.Pages are loading fast for me.I am having problems with my share buttons. I don't think they are working.Could you check for me?CW ♥♥
Blackswan
This is the first time I've heard of Chess Pie but it certainly looks divine. Wouldn't mind popping some into my mouth 🙂
Rebecka Evans
Pranjale, thanks so much for visiting my blog and your nice comments! I'll stop by your blog today!Jos, OMG is right!!! Best pie ever! I would love to try your recipe if you have one?? xo
Josee Lanzi
OMG!!!!! REbecka chicky you took me back 30 years I have not made a chess pie in like forever an oldie but a goodie I love it yours look sooooooo good!! ummm
Pranjali
Wow...pies looks very mouthwatering... M drooling here.Do visit my blog in your free time.www.foodydelight.com