12 Days of Christmas: Chess Pie

Chess Pie is a traditional pie made during the winter seasons and was brought over from England centuries ago.  Many chess pie recipes, and that which I adored as a child, looks like custard pie.  However, I found out that the original pie from England contained dried fruits and nuts.  Because I wanted this recipe to be egg-free, I thought that the inclusion of dried fruit (I left out the nuts) would be a nice addition.  I was not mistaken.  Other variations that I think would be good is the use of cranberries or chocolate chips.

While my husband preferred the creamy pudding-like Pumpkin Pie, I really liked the Chess Pie.  I was able to make this pie free of all top allergens, including corn (although I used the Pecan Crust from the Pumpkin Pie, but you can use any pie crust).  However, if you are able to eat butter, I recommend using it instead of the coconut oil.  The substitution of coconut oil turned out far better and tastier than I had hoped, so I am very pleased to present it here, but the original recipe calls for butter.  The custard tasted almost like caramel.  My husband said, “Caramel! You’ve figured out how to make dairy and corn-free caramel sauce.”  Perhaps I have.

For this recipe, I simply used the crust that was leftover from the Pumpkin Pie.  If you are only making this pie, be sure to cut the crust recipe in half or bake two pies (doubling the chess pie filling).  Also, make sure you follow the directions for making in a pie dish, although I’m sure you could use a spring form pan for this pie as well.

Chess Pie

If using Pecan Crust recipe, half pie crust recipe or double this recipe for the pie filling to make 2 pies. Recipes adapted from http://thesensitiveepicure.blogspot.com.


  • 1/2 cups dates, chopped
  • 1/2 cups raisins
  • 2 EnerG egg replacer
  • 1/2 cups coconut oil
  • 1 cups brown sugar
  • 1/4 cups allowed milk (cow, rice, soy, almond, coconut, etc.)
  • 1/2 teaspoons vanilla
  • 1/4 cups orange juice


Preheat oven to 425 degrees.

1. Chop dates (if desired, you can use a full cup of dates instead of the raisins). In a dry skillet, toast the dates and raisins for about 10 minutes, stirring occasionally. Do not allow fruit to burn. Remove from heat and allow to cool.

2. Whisk together the EnerG egg replacer until foamy (3 tsp powder + 4 Tbsp water).* Soften coconut oil (or butter), add to egg mixture, along with brown sugar, and cream together.

3. Stir in allowed milk (thicker consistency is best), vanilla, and orange juice (you can also use lemon or grape juice). The batter will look curdled, but it will bake out. Add dried fruit to batter and mix together.

4. Pour batter into prepared pie crust. Place pie on a pan to catch any spill over. Cook in 425 degree oven for 15 minutes. Reduce heat to 325 degrees and cook for an additional 20 minutes.

5. Allow pie to cool and set before serving.

*Equivalent to 2 eggs, if allowed in your diet. You can add up to 1 cup chopped walnuts or pecans to this recipe, if desired.

Pecan Crust

for pie or cheesecake


  • 1 cups millet flour
  • 1 cups tapioca flour
  • 3/4 cups pecans
  • 2 tablespoons brown sugar
  • 1 teaspoons ginger, ground
  • 1/2 teaspoons cinnamon, ground
  • 1/2 teaspoons salt
  • 6 tablespoons coconut oil
  • 1-4 teaspoons water


1. Grind millet or tapioca in coffee bean grinder or grain mill, if necessary. Preferably in a food processor, grind pecans into a course flour. Add flour to food processor and pulse to combine. Add ginger, brown sugar, salt, and cinnamon into food processor; mix together. Slightly melt coconut oil. Finally, slowly add melted coconut oil to the flour mixture while pulsing. (You could also use a stand mixer to do all this mixing.) If crust is not holding together in your hand, add a touch more oil and water by the teaspoon until it is firm enough to press into pan.

2. For a spring form pan, cut a piece of parchment paper the size of the bottom of a 9-inch spring form pan. Grease the bottom and sides of the spring form pan, then press down the parchment paper. Press pie dough onto the bottom and up the sides about 1 inch of the spring form pan. (I went a little crazy with the crust in the picture. If you have leftover dough, save for another pie.) If using a traditional pie dish, half the recipe or make multiple pies. Grease the pie dish and press the pie dough into bottom and up sides of dish.

3. Place crust in the refrigerator for 1 hour.

4. Bake the crust in a 350 degree oven for 20-30 minutes, or until golden. Remove crust from oven and allow to cool.


Andrew Peterson’s Behold the Lamb of God…

Abraham had Isaac
Isaac, he had Jacob
Jacob, he had Judah and his kin
Then Perez and Zerah
Came from Judah’s woman, Tamar
Perez, he brought Hezron up
And then came…………..
Now, listen very closely
I don’t want to sing this twice
Jacob was the father of Joseph
The husband of Mary
The mother of Christ.

Recipe shared at Homestead Barn Hop, Fat Tuesday, Traditional Tuesdays, Simply Indulgent Tuesdays, Gluten-Free Wednesdays, Pennywise Platter, Allergy Friendly Friday, Full Plate Thursday, and Real Food 101.

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6 Responses to 12 Days of Christmas: Chess Pie

  1. Donna Spencer says:

    I’ve never made a Chess Pie, but since I have a box of organic dates, this is calling to me! My husband doesn’t like dates, but we are going to our son’s house for Christmas, so I’ll make the pie, and take it there. Thanks for posting this!! I love trying something new.

    • Cook says:

      You’re very welcome. I think I might make it again sometime soon and use dates and chocolate chips, although my husband couldn’t eat the chocolate. I’d love to know how it turns out for you.

  2. Derek says:

    Thank you very much for the recipe, this recipe was amazing. Everyone in our house really was skeptical at first but really liked it. I’m used to chocolate chess pie, but this recipe is great!

    • Cook says:

      I’m so glad it turned out well for you and everyone enjoyed it. To be honest, I was very skeptical myself when I made it, but had pleasant results. Thanks for the feedback!

  3. Miz Helen says:

    Your wonderful Pecan Crust is going to make this Chess Pie very special. It looks delicious! Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  4. Pingback: Celebrating Summer: Strawberries | The Willing Cook

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