Chess Pie

 

Chess pie is a classic dessert that is rich, creamy, and sweet. incredibly easy to make, this yummy pie has a sweet custard filling and a perfectly flaky crust.
Jump to Recipe
Table of Contents
  1. Chess Pie Ingredients
  2. Substitutions and Additions
  3. How to Make Chess Pie
  4. How to Serve Chess Pie
  5. Storage
  6. FREQUENTLY ASKED QUESTIONS
  7. MORE RECIPES YOU’LL LOVE
  8. JUMP TO RECIPE

Chess pie is a rich, sugary pie that is bound to satisfy your sweet tooth. Made from a handful of pantry staples, this classic southern dessert features a sweet custard that is baked into a deliciously flaky pie crust. 

If you love old-fashioned southern pies then you’ll also want to make Buttermilk Pie, Custard Pie, and Sugar Pie.

Chess Pie Ingredients

You will need:

  • ½ cup salted butter, browned and cooled
  • 1½ cups granulated sugar
  • 2 tablespoons cornmeal
  • 2 tablespoons all-purpose flour
  • ¼ teaspoon sea salt
  • 4 large eggs
  • ¼ cup whole milk
  • 1 teaspoon vanilla extract
  • 1 tablespoon white vinegar, or lemon juice
  • 1 unbaked pie crust
  • Powdered sugar, for dusting the top of the pie

Substitutions and Additions

MILK: Buttermilk or whole milk can be used interchangeably in this great pie. 

CORNMEAL: It is important to use fine-grit cornmeal, or the pie won’t thicken. 

PIE CRUST: You can either use a store-bought pie crust or check out this recipe for homemade pie crust if you prefer.

VINEGAR: Chess pie traditionally uses white vinegar or citrus juice to offset the sweetness of the sugar. We used white vinegar in this recipe – you can substitute lemon juice in equal amounts.

How to Make Chess Pie

STEP ONE: Preheat the oven to 350°F.

STEP TWO: Brown butter in a small saucepan over medium heat. Cook and swirl butter until the butter begins to turn a toasted golden brown color. Remove from heat immediately and transfer to a dish to cool.

STEP THREE: Whisk together the sugar, cornmeal, flour, and salt in a medium bowl.

PRO TIP: The cornmeal and the flour helps to thicken the custard filling.

STEP FOUR: In another mixing bowl, combine the eggs, milk, vanilla extract, and vinegar. Stir the cooled butter mixture into the milk/egg mixture.

STEP FIVE: Pour wet ingredients into the mixing bowl with the dry ingredients and stir or whisk to combine well.

STEP SIX: Pour the pie filling into a 9-inch unbaked pie crust.

PRO TIP: If you are using a store-bought pie crust, we recommend placing the crust, foil tin and all, into a glass pie plate for added stability and easier transport.

STEP SEVEN: Bake for 45 to 50 minutes, checking the pie after 20 minutes and covering (between 20 to 30 minutes, when pie and crust are browned) with aluminum foil to prevent the crust and top of the pie from over-browning.

PRO TIP: Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your pie at the lower end of the recommended baking time.

STEP EIGHT: Remove the pie from the oven when the center is just slightly jiggly.

STEP NINE: Allow the pie to cool completely before slicing.

STEP TEN: Dust lightly with powdered sugar and serve.

How to Serve Chess Pie

This wonderful classic pie is delicious on its own, but you could make it fancier by adding a scoop of vanilla ice cream on the side and a dollop of whipped cream on top of each of the individual slices. Wash it all down with a mug of warm pumpkin spice latte or whipped hot chocolate. 

Storage

IN THE FRIDGE: Store this classic pie covered in plastic wrap in the refrigerator for 2 to 3 days. 

IN THE FREEZER: Freeze this creamy and delicious pie for up to 1 month.

Chess pie is a classic Southern dessert that is so luscious and creamy that it will be hard to resist. The perfect pie for any holiday, celebration, or get-together, this pie is not only sweet but incredibly easy to make. The sweet custard filling and deliciously flaky crust combine to create a rich dessert that has a creamy texture and sweet flavor. 

FREQUENTLY ASKED QUESTIONS

Does chess pie have to be refrigerated? 

This easy pie should be kept in the fridge and can be stored for up to three days.

What is the difference between chess pie and custard pie? 

Both custard pie and chess pie have a creamy custard filling. The main difference is that traditional chess pie has cornmeal in the filling to add an extra thickness to the custard.

Are there any other names for chess pie? 

Chess pie was originally known as vinegar pie since this ingredient is used in the recipe to balance out the sweetness in the custard filling.

MORE RECIPES YOU’LL LOVE

Chess Pie

Chess pie is a classic dessert that is rich, creamy, and sweet. incredibly easy to make, this yummy pie has a sweet custard filling and a perfectly flaky crust.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 10

Ingredients
  

  • ½ cup salted butter browned and cooled
  • cups granulated sugar
  • 2 tablespoons cornmeal
  • 2 tablespoons all-purpose flour
  • ¼ teaspoon sea salt
  • 4 large eggs
  • ¼ cup whole milk
  • 1 teaspoon vanilla extract
  • 1 tablespoon white vinegar or lemon juice
  • 1 unbaked pie crust
  • Powdered sugar for dusting the top of the pie

Instructions
 

  • Preheat the oven to 350°F.
  • Brown butter in a small saucepan over medium heat. Cook and swirl butter until the butter begins to turn a toasted golden brown color. Remove from heat immediately and transfer to a dish to cool.
  • Whisk together the sugar, cornmeal, flour, and salt in a medium bowl.
  • In another mixing bowl, combine the eggs, milk, vanilla extract, and vinegar. Stir the cooled butter mixture into the milk/egg mixture.
  • Pour wet ingredients into the mixing bowl with the dry ingredients and stir or whisk to combine well.
  • Pour the pie filling into a 9-inch unbaked pie crust.
  • Bake for 45 to 50 minutes, checking the pie after 20 minutes and covering (between 20 to 30 minutes, when pie and crust are browned) with aluminum foil to prevent the crust and top of the pie from over-browning.
  • Remove the pie from the oven when the center is just slightly jiggly.
  • Allow the pie to cool completely before slicing.
  • Dust lightly with powdered sugar and serve.

Notes

The cornmeal and the flour helps to thicken the custard filling.
If you are using a store-bought pie crust, we recommend placing the crust, foil tin and all, into a glass pie plate for added stability and easier transport.
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your pie at the lower end of the recommended baking time.

You May Also Like

Reader Interactions

Leave a Comment

Recipe Rating




Comments

The Black Friday Deals

Free Membership!

Get all our new recipes straight to

your inbox plus a BONUS

download in your first email! ❤