Easy Chess Pie Recipe

Growing up, there was always a pie cooling on the counter at my grandma’s house. But the one I couldn’t wait to sneak a slice of? Her chess pie.

It’s the kind of pie that looks humble but packs a punch of sweet, buttery, custardy goodness.

I remember asking her why it was called “chess pie,” and she’d wink and say, “It’s jes’ pie.” That answer never really cleared anything up, but it made me love it even more.

This pie is all about pantry staples—eggs, sugar, butter, a splash of vinegar, and a touch of cornmeal. No fancy ingredients, no special tools.

Just simple Southern comfort that’s perfect for holidays, potlucks, or when you need a nostalgic bite of home.

How To Make Chess Pie?

Recipe Overview

This chess pie recipe is a Southern classic made with pantry ingredients like eggs, sugar, and cornmeal, giving it a rich custard-like texture with a crisp golden top.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Cuisine: Southern
• Course: Dessert
• Difficulty: Easy
• Yield: 8 slices
• Calories: ~400 per slice

Equipment

Here’s what you’ll need to make chess pie:

• 9-inch pie dish
• Mixing bowls
• Pastry blender or fork (for crust)
• Whisk
• Rolling pin
• Pie weights or dried beans
• Pie crust shield or foil strips

Ingredients

For the crust:

• 1 1/4 cup (175g) all-purpose flour
• 1/2 teaspoon kosher salt
• 1/2 teaspoon white sugar
• 1/2 cup (115g) cold unsalted butter, cubed
• 3 to 4 tablespoons ice cold water

For the filling:

• 4 large eggs
• 1/2 teaspoon kosher salt
• 1 1/2 cups (300g) white sugar
• 1/2 cup (115g) melted unsalted butter
• 1/4 cup milk
• 1/4 cup (35g) cornmeal
• 1 tablespoon all-purpose flour
• 1 tablespoon white vinegar
• 1 tablespoon vanilla extract
• 1/8 teaspoon ground nutmeg (optional)

Ingredient Notes

1. Cornmeal: Gives chess pie its signature texture and subtle corn flavor. A fine yellow cornmeal works best.

2. Vinegar: Balances out the sweetness and enhances the custard’s flavor. You won’t taste it, promise!

3. Butter: Use unsalted for better control over flavor.

4. Milk: Whole milk gives the filling a nice creamy texture.

5. Nutmeg: Optional, but a small pinch adds warmth.

Instructions

Make the crust:

1. In a bowl, whisk together flour, salt, and sugar.

2. Cut in cold butter using a pastry blender or fork until the mixture looks like coarse crumbs.

3. Add ice water, one tablespoon at a time, until the dough holds together when pinched.

4. Shape into a disk, wrap in plastic, and chill for 30 minutes.

5. Roll out the dough on a floured surface, fit it into your pie dish, and crimp the edges.

6. Chill again for 15 minutes. Then line with parchment and fill with pie weights.

7. Blind bake at 375°F (190°C) for 10 minutes. Remove the weights and bake another 5 minutes.

Make the filling:

1. In a large bowl, whisk eggs and salt until blended.

2. Add sugar and melted butter; whisk until smooth.

3. Stir in milk, cornmeal, flour, vinegar, vanilla, and nutmeg.

4. Pour filling into the pre-baked crust.

Bake:

1. Bake at 350°F (175°C) for 40–45 minutes, until the center is just set and the top is golden.

2. If the crust starts to brown too fast, cover with a pie crust shield or foil.

3. Cool completely before slicing.

Nutrition (per slice)

• Calories: ~400
• Fat: 22g
• Carbohydrates: 48g
• Protein: 5g
• Sugar: 35g
• Fiber: 1g

Notes & Pro Tips

1. Cold butter = flaky crust. Don’t skip chilling it! It’s the secret to a tender, sturdy base that holds up to the rich filling.

2. Homemade or store-bought crust? Either works. I love making my own, but if I’m short on time, a quality frozen crust still delivers.

3. Room temp eggs and milk help everything mix smoothly and bake evenly—don’t rush that part!

4. Add the melted butter slowly to avoid scrambling the eggs in the filling. Whisk steadily as you pour.

5. Mix gently. You want the filling to be smooth, not foamy. Over-mixing introduces air and can change the texture.

6. Don’t worry if the top cracks. That’s part of chess pie’s personality—kind of like a sugar cookie topping on a soft custard base.

7. Use a pie shield or foil on the crust edges if they start browning faster than the center is setting.

8. Slight jiggle = just right. If the center of the pie jiggles just a little when you nudge the pan, it’s ready to come out.

9. Cool completely before slicing. This helps the pie firm up and slice cleanly. A warm chess pie is tasty but messy!

10. Make-ahead friendly. Chess pie holds up well in the fridge for a few days. I usually make it the night before.

11. Freezer-friendly. Once fully cooled, wrap it tightly and freeze for up to 2 months. Thaw in the fridge overnight, then serve chilled or bring to room temp before slicing.

12. Cornmeal adds a subtle crunch. It’s not gritty—it just gives the filling a slight texture that balances the sweetness beautifully.

Serving Suggestions

1. Serve it chilled or at room temperature.

2. Top with whipped cream, fresh berries, or a drizzle of caramel.

3. Goes great with coffee or a scoop of vanilla ice cream.

What’s the Best Cornmeal for Chess Pie?

Stick with fine yellow cornmeal. It blends smoothly and gives that slight texture without feeling gritty. Avoid coarse cornmeal—it won’t bake up the same.

How To Freeze Chess Pie

Cool the pie completely, wrap it in plastic wrap, then foil, and freeze for up to 2 months. Thaw overnight in the fridge. The texture stays lovely even after freezing.

What Does a Chess Pie Taste Like?

Sweet, buttery, and custardy with a slightly crisp sugary top and a subtle cornmeal crunch. It’s like a cross between a sugar pie and a custard pie—simple but so satisfying.

How Do You Store Chess Pie?

Store it in the fridge, covered tightly, for up to 3–4 days. I like eating it straight from the fridge, but you can warm it slightly too.

FAQ

Conclusion

If you’ve never tried chess pie, this is your sign to make it. It’s easy, uses ingredients you probably already have, and it always gets rave reviews.

I’d love to hear how it turned out for you—leave a comment, share your tips, or tag me if you post a slice!

Happy baking!
— Eva from allcooksrecipe.com