Among the legends of classic Southern desserts, Chess Pie ranks right up near the top thanks to its rich, creamy custard filling and gloriously crackly top. Making it inch up even further in the rankings is the fact that it’s incredibly easy to make with ingredients you likely have in your kitchen already!
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Why You’ll Love This Easy Chess Pie Recipe
Old-Fashioned Favorite. Chess pie dates back to the 17th century, which seems fitting because it feels like the kind of dessert you could picture a family sitting down to eat in colonial times. Although it’s now most associated with the South, it originated in England and crossed the pond to the colonies where it took on its current form as a creamy baked custard pie.
Layers of Fabulous Texture. While the custard flavor of chess pie is top-notch, what really makes it delectable is the contracting textures. A flaky, buttery crust, rich and creamy filling, and a crisp, crackled, caramelized top. (If you love my Bourbon Pecan Pie and Chocolate Pecan Pie, chess pie is basically pecan pie without the nuts.)
A Cinch to Make. Not to knock Apple Pie Filling, but chess pie is one of the easiest pies you can make. Like Buttermilk Pie, the filling is simply a matter of mixing together a bunch of kitchen staples. No peeling and slicing fruit, and no other complicated techniques for making the custard. Easy!
How to Make Chess Pie
The Ingredients
Pie Crust. I use my signature Darn Good Whole Wheat Pie Crust, but you can use your own favorite homemade pie crust—or make this easy chess pie even easier by swapping in store-bought.
Yellow Cornmeal. Fine cornmeal gives you a smoother chess pie filling, while coarse adds some texture.
All-Purpose Flour. This works with the cornmeal to thicken the filling.
Granulated Sugar. One of the key players in chess pie, which helps create the caramelization on top.
Unsalted Butter. Using unsalted butter gives you more control over the flavor.
Milk. I used 1%.
Lemon Juice. I recommend freshly squeezed lemon juice, which has a brighter flavor than flat, lackluster bottled juice.
Pure Vanilla Extract. For something a little different, you can use almond extract or a combination of half almond, half vanilla extract.
Eggs. As with Lemon Cream Pie, eggs are one of the main components of the filling.
Powdered Sugar. A dusting of powdered sugar is the perfect finishing touch.
Substitution Tip
Some classic chess pie recipes use vinegar, so that’s also an option if you don’t have lemons on hand. Just don’t skip the acid, as it’s essential for adding balance to the sweet filling.
The Directions
Start the Filling. Whisk the cornmeal, flour, and sugar in a bowl, then add the butter.
Mix. Whisk the butter into the dry ingredients.
Add Remaining Liquid Ingredients. Milk, lemon juice, vanilla, and eggs all go in.
Mix Again. Whisk until the eggs are broken up and the mixture is smooth.
Finish. Pour the filling into the prepared pie crust. Bake chess pie at 425 degrees F for 10 minutes, then reduce to 350 degrees F and bake until the center barely jiggles when shaken, about 30 to 40 minutes. Cool for 2 hours, then dust with powdered sugar, slice, and ENJOY!
Storage Tips
To Store. Cover leftover chess pie and refrigerate for up to 3 days.
To Reheat. If you prefer to eat your leftover pie warm, gently reheat it in the oven at 325 degrees F until warmed through.
To Freeze. Cover the chess pie with plastic wrap and aluminum foil, then freeze it for up to 2 months. Thaw it in the refrigerator overnight before serving.
Meal Prep Tip
You can prepare the pie crust dough and refrigerate it wrapped in plastic wrap for up to 2 days.
What to Serve with Chess Pie
Toppings. Powdered sugar is the traditional topping for chess pie, but I’d never say no to a dollop of whipped cream either. Fresh fruit (especially berries!) is also fantastic.
Southern Dishes. Make it a Southern-style dinner by starting with Air Fryer Fried Chicken Breast, Instant Pot Mac and Cheese, and Skillet Cornbread, then finish with this old-fashioned chess pie recipe.
More Pies. If your family always sets out a selection of desserts for parties, pair this pie with other favorites like Crustless Pumpkin Pie, Blackberry Pie, and Strawberry Pie.
Recipe Tips and Tricks
Don’t Tweak the Filling. Chess pie filling is a custard, which means it requires a specific egg-to-sugar ratio. If you change that ratio, your filling won’t set properly.
Cool the Butter After Melting It. If it’s piping hot when you make the custard mixture, you run the risk of cooking the eggs. Scrambled egg pie isn’t what we’re going for here!
Use Room Temperature Eggs and Milk. They’ll mix more smoothly than cold ingredients. (In fact, it’s always a good idea to bake with room temperature eggs and liquids, unless a recipe specifically says otherwise.)
Watch the Pie Crust. Use a pie crust shield or strips of foil to keep the edges of the crust from over-baking if you notice they’re browning too quickly.
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Chess Pie
This Southern chess pie recipe is an old-fashioned favorite that's easy to make with basic ingredients you probably have in your kitchen now!
Course Dessert
Cuisine American
Prep Time 25 minutesminutes
Cook Time 50 minutesminutes
Total Time 1 hourhour15 minutesminutes
Servings 1(9-inch) pie
Calories 277kcal
Author Erin Clarke / Well Plated
Ingredients
1/2recipe Darn Good Whole Wheat Pie Crustor pie crust of choice—enough for one 9-inch pie dish
3tablespoonsyellow cornmeal*
1tablespoonall-purpose flour
1 1/4cupsgranulated sugar
1/2cupunsalted buttermelted and cooled
1/3cupmilkat room temperature (I used 1%)
1tablespoonfreshly squeezed lemon juice
1teaspoonpure vanilla extract
4large eggsat room temperature
Powdered sugarfor dusting
Instructions
Place racks in the lower third and center of your oven and preheat to 425°F.
Roll out the pie dough and fit it into a 9-inch pie dish. Gently ease the dough into the dish and settle down so it’s touching the sides smoothly (do not stretch it, or it will shrink back). Trim the overhang to 1/2 inch, then tuck it under and either flute the edge or crimp it simply with the tines of a fork. Refrigerate while you prepare the filling.
In a large bowl, whisk together the cornmeal, flour, and sugar. Whisk in the butter until evenly blended – it will look like very moist chunks. Whisk in the milk, lemon juice, vanilla, and eggs. Carefully pour into the prepared crust.
Place the pie on a parchment-lined baking sheet. Bake on the lower third rack for 10 minutes at 425°F (this sets the bottom to prevent a soggy crust)
Carefully transfer the pie to the center rack and lower the oven temperature to 350°F. Continue baking until the filling looks set and the middle barely jiggles when you gently shake the dish moved back and forth, about 30 to 40 minutes more. Check the periodically—if at any point the crust starts to brown too quickly, shield it with a pie crust shield or aluminum foil.
Place the pie on a wire rack. Let cool AT LEAST 2 hours before serving. Dust with powdered sugar, then slice and enjoy.
Notes
Use finely ground cornmeal for the smoothest filling; medium grind will add a little texture to the pie (and will still taste great).
You’ll notice this recipe skips the blind baking—I found that if I started the pie at a higher temp on a lower rack, it wasn’t needed, saving us all time and getting us to the chess pie more quickly.
Nutritional information will depend on the exact crust you use; the filling is calculated here.
TO STORE: Cover leftover chess pie and refrigerate for up to 3 days.
TO REHEAT: If you prefer to eat your leftover pie warm, gently reheat it in the oven at 325 degrees F until warmed through.
TO FREEZE: Cover the chess pie with plastic wrap and aluminum foil, then freeze it for up to 2 months. Thaw it in the refrigerator overnight before serving.
