Old-fashioned Chess Pie made with butter, sugar, eggs, cornmeal, and a splash of vinegar. This classic Southern dessert is creamy, sweet, and utterly irresistible.
Chess Pie takes me straight back to lazy summer afternoons at my grandma’s house, where dessert wasn’t a bonus—it was a requirement. No matter how full you were after Sunday dinner, there was always room for a slice of pie. Always.
The funny thing? When I was little, I never really knew what Chess Pie was—just that it tasted amazing. I asked my grandma once why it was called “Chess Pie,” and she gave me a look, shrugged, and said, “It’s just pie, honey.” That answer made zero sense to me, but honestly, I didn’t care. I was too busy sneaking a second slice while she wasn’t looking.
Years later, I learned that some people think the name comes from pies being stored in a “pie chest,” and others say it’s because it’s “just pie” with a Southern drawl. Either way, it’s a dessert that’s simple, comforting, and impossible not to love. Every time I make it, it feels like a warm hug from Grandma—and who doesn’t need more of those?
Why You’ll Love This Chess Pie Recipe?
Chess Pie isn’t just a dessert—it’s a little piece of Southern magic. Here’s why it deserves a spot on your table:
- Simple and Classic: It’s old-fashioned in the best way possible, with a rich custard filling that’s downright addictive.
- Pantry Staples: No need to run to the store—this pie is made with ingredients you probably already have.
- Unique Texture: The cornmeal adds a slight crunch that sets this pie apart from other custard desserts.
- Perfect for Any Occasion: It’s just as at home on a holiday dessert table as it is on a random Wednesday night.
- So Easy: Seriously, if you can stir, you can make this pie.
Ingredient Notes:
Let’s talk about what makes Chess Pie so special:
- Butter: The base of all things delicious. It adds richness and creates that smooth, creamy filling.
- Sugar: This pie is unapologetically sweet, and granulated sugar is the perfect choice for that caramelized top.
- Eggs: They give the filling its structure and custard-like texture.
- Cornmeal: The secret ingredient! It adds just a hint of texture that makes this pie unique.
- Vinegar: Sounds strange, right? But trust me, it balances the sweetness and gives the pie a subtle tang.
- Vanilla: Just a little goes a long way in adding warmth and depth to the flavor.
- Milk: Keeps the filling smooth and velvety.
Pro Tip: Make sure all your ingredients are at room temperature. It makes mixing easier and ensures the pie bakes evenly.
How To Make Chess Pie?
This pie is ridiculously easy to make. Here’s how to do it:
Step 1. Preheat Your Oven
Start by preheating your oven to 325°F. Roll out your pie crust (or grab a store-bought one—no judgment!) and fit it into a 9-inch pie pan. Flute the edges if you’re feeling fancy, or keep it rustic.
Step 2. Cream the Butter and Sugar
In a mixing bowl, beat the softened butter and sugar together until light and fluffy. Don’t skip this step—it’s what gives the pie that melt-in-your-mouth texture.
Step 3. Mix the Filling
Add the eggs, one at a time, mixing well after each. Then stir in the cornmeal, vanilla, milk, vinegar, and salt. The batter will look thin, but that’s totally normal.
Step 4. Pour and Bake
Pour the filling into your prepared pie crust. Bake for 55-65 minutes, keeping an eye on the edges of the crust. If they start to brown too quickly, cover them with strips of aluminum foil.
Want To Save This Recipe?
Step 5. Cool and Enjoy
Once the pie is set (the center should jiggle slightly but not slosh), let it cool on a wire rack for at least an hour. This step is key—it allows the filling to firm up perfectly.
Slice, serve, and savor every bite.
Storage Options:
Chess Pie is just as good on day two as it is fresh out of the oven. Here’s how to store it:
- Room Temperature: Cover and keep it on the counter for up to 24 hours.
- Refrigerator: Store it in the fridge for up to 4 days. Just let it come to room temp before serving for the best flavor.
- Freezer: Wrap the pie tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge before serving.
Variations and Substitutions:
Want to mix it up? Here are some fun ways to make Chess Pie your own:
- Lemon Chess Pie: Swap the vinegar for lemon juice and add some lemon zest for a citrusy twist.
- Chocolate Chess Pie: Stir in 1/4 cup of cocoa powder for a rich, chocolatey version.
- Coconut Chess Pie: Add 1/2 cup of shredded coconut to the filling for extra texture and flavor.
- Gluten-Free: Use a gluten-free pie crust to make this recipe celiac-friendly.
What to Serve with Chess Pie?
This pie is perfect on its own, but here are some ideas to take it up a notch:
- Whipped Cream: A light, fluffy dollop balances the richness of the filling.
- Vanilla Ice Cream: Because warm pie and cold ice cream are a match made in dessert heaven.
- Fresh Berries: A handful of raspberries or strawberries adds a nice tart contrast.
- Hot Coffee or Tea: The slight bitterness of coffee pairs beautifully with the sweetness of the pie.
Frequently Asked Questions:
What makes Chess Pie different from custard pie?
The addition of cornmeal is the game-changer here. It gives Chess Pie a slightly textured, almost caramelized filling that’s truly unique.
Can I use a store-bought pie crust?
Absolutely! A good-quality store-bought crust works perfectly and saves time.
How do I know when the pie is done?
The edges should be set, and the center should jiggle slightly. It’ll firm up as it cools.
So, what do you think? Ready to give this Southern classic a try? Whether it’s your first time making Chess Pie or it’s already a family favorite, I’d love to hear how it turns out for you!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Chess Pie - Sweet Southern Classic
Ingredients
- 1 prepared pie crust homemade* or store-bought, unbaked
- 1/2 cup 113g salted butter, diced into 1-Tbsp pieces
- 1 1/4 cup 250g granulated sugar
- 2 Tbsp. 22g cornmeal
- 1 Tbsp. 10g all-purpose flour
- 1/4 tsp salt
- 1/3 cup whole milk
- 1 Tbsp white vinegar
- 1 tsp vanilla extract
- 4 large eggs
Instructions
- To about 12 inches, roll the pie crust, then transfer it to a standard pie plate. If desired, you can decorate the edges. Place it in the fridge for at least an hour or until the crust is firm.
- In a medium, light-colored skillet, melt the butter, stirring often until it has a nutty aroma and turned amber-brown. Make sure to keep an eye to prevent the butter from burning. Into a dish, pour the melted butter and allow it to cool for about an hour.
- In the oven, place a baking sheet and preheat the oven to 350 degrees.
- In the meantime, lightly whisk the eggs in a mixing bowl.
- Combine the granulated sugar, cornmeal, flour, and salt in another mixing bowl.
- To the sugar mixture, pour in the browned butter, milk, vinegar, and vanilla. Mix well before adding in the eggs. Mix until everything is blended.
- Pour the filling into the prepared crust. Place in the preheated oven and bake for about 45 to 55 minutes or until the edges are set, yet still slightly wiggle in the middle.
- Before slicing, allow the pie to cool on a wire rack for 30 minutes. Slice and serve. Store any leftovers in the fridge.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
