Chess Pie Recipe

Introduction

Chess Pie is a classic Southern dessert known for its simple ingredients and rich, custardy filling. This sweet pie has a smooth texture with a hint of tang, perfect for any occasion.

Ingredients

• 1 pie crust
• 4 large eggs
• 1 1/2 cups granulated sugar
• 1/2 cup (1 stick) butter, melted and cooled slightly
• 1/4 cup milk
• 1 tablespoon white vinegar
• 2 teaspoons pure vanilla extract
• 1/4 cup cornmeal
• 1 tablespoon all-purpose flour
• 1/2 teaspoon kosher salt

Instructions

1. Step 1: Preheat the oven to 425°F. Roll out the pie crust and place it in a 9-inch round pie dish. Trim and crimp the edges, then poke the bottom all over with a fork. Place the crust in the freezer to chill for 15 minutes.
2. Step 2: Line the chilled crust with parchment paper and fill it with pie weights or dried beans. Bake until the crust is golden, about 15 minutes. Carefully remove the parchment and weights, then bake for another 10 minutes. Let the crust cool while you prepare the filling.
3. Step 3: Reduce the oven temperature to 325°F. In a large bowl, whisk together the eggs and sugar until combined. Add melted butter, milk, vinegar, and vanilla extract, whisking until smooth. Stir in cornmeal, flour, and kosher salt until the mixture is fully blended.
4. Step 4: Pour the filling into the prepared pie crust. Bake for about 50 minutes, or until the filling is just set in the center. Allow the pie to cool to room temperature.
5. Step 5: Refrigerate the pie for at least 4 hours before serving. Just before serving, dust the top with powdered sugar for a finishing touch.

Tips & Variations

• For a lemon twist, add 1 tablespoon of freshly grated lemon zest to the filling mixture.
• Use a glass or metal pie dish to ensure even baking and a crispy crust.
• If you don’t have pie weights, dried beans or uncooked rice work well for blind baking.
• To avoid cracking, do not overbake the pie; it should still have a slight softness in the center when removed from the oven.

Storage

Store leftover chess pie covered in the refrigerator for up to 4 days. For best texture, serve chilled or at room temperature. Reheat slices briefly in a low oven if you prefer it warm, but avoid microwaving as it can affect the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make chess pie without cornmeal?

Cornmeal adds a subtle texture and helps thicken the filling, but you can substitute it with an equal amount of fine semolina or omit it altogether for a smoother custard.

Why does the recipe use vinegar in the filling?

The vinegar adds a slight tanginess that balances the sweetness and enhances the custard’s flavor without making it taste sour.

Chess Pie Recipe

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4.8 from 130 reviews

Chess Pie is a classic Southern dessert featuring a rich, custardy filling made from simple pantry ingredients like eggs, sugar, butter, and a touch of cornmeal for texture. Baked in a flaky pie crust, this sweet and tangy pie is perfect for any occasion and offers a luscious, melt-in-your-mouth experience.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 75 minutes
• Total Time: 5 hours 35 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Southern American

Ingredients

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For the Pie Crust

• 1 pie crust

For the Filling

• 4 large eggs
• 1 1/2 cups granulated sugar
• 1/2 cup (1 stick) butter, melted and cooled slightly
• 1/4 cup milk
• 1 tablespoon white vinegar
• 2 teaspoons pure vanilla extract
• 1/4 cup cornmeal
• 1 tablespoon all-purpose flour
• 1/2 teaspoon kosher salt

Instructions

1. Prepare the Pie Crust: Preheat your oven to 425°F (220°C). Roll out the pie crust and fit it into a 9-inch round pie dish. Trim any excess dough and crimp the edges to create a decorative border. Use a fork to poke holes all over the bottom of the crust to prevent bubbling. Place the crust in the freezer to chill for 15 minutes.
2. Blind Bake the Crust: Line the chilled crust with parchment paper and fill with pie weights or dried beans to weigh it down. Bake in the preheated oven until the edges become golden, about 15 minutes. Carefully remove the parchment and weights, then bake the crust for an additional 10 minutes to ensure it is fully cooked. Let the crust cool while you prepare the filling.
3. Make the Filling: Lower the oven temperature to 325°F (163°C). In a large mixing bowl, whisk together the eggs and granulated sugar until well combined. Add the melted butter, milk, white vinegar, and vanilla extract, whisking until fully incorporated. Stir in the cornmeal, all-purpose flour, and kosher salt until the mixture is smooth and even.
4. Fill and Bake the Pie: Pour the prepared filling into the cooled pie crust. Bake at 325°F (163°C) until the filling is just set in the center, approximately 50 minutes. Remove from the oven and allow the pie to cool to room temperature.
5. Chill and Serve: Once cooled, transfer the pie to the refrigerator for at least 4 hours to fully set and chill. Before serving, dust the top with powdered sugar for a finishing touch. Slice and enjoy your classic Chess Pie!

Notes

• Using white vinegar adds a subtle tang and balances the sweetness of the pie.
• Blind baking the crust prevents it from becoming soggy when filled.
• Allowing the pie to chill improves the texture and makes slicing easier.
• This pie keeps well refrigerated for up to 3 days.
• You can use a store-bought pie crust or make your own for a homemade touch.

Keywords: Chess Pie, Southern Pie, Custard Pie, Sweet Pie, Classic Dessert, Pie Recipe