Growing up in the South, Chess Pie was a staple. It’s delicious any time of year, but I especially look forward to it during the holidays. This easy custard pie is silky, ever so sweet, and a breeze to make. Like many old-fashioned recipes, it’s stripped down to the basics with a few simple pantry staples, which keeps costs down (the whole pie comes in at under $5!) and helps me avoid extra grocery trips when things get busy. This classic pie is smooth and custardy inside, with a beautifully browned top—exactly how I like it.
The classic chess pie has been around for generations, and there are many variations depending on who you ask! My version here uses simple ingredients like sugar, eggs, butter, and a touch of cornmeal to make a custard filling that’s rich and sweet with a hint of texture. I also stir in a splash of vinegar, a traditional trick that adds tang and helps offset some of the sweetness. If you’re a pecan pie fan, you’ll love this one too! It has a rich, caramel-like flavor, just a little smoother and nut-free. Whether you are planning your holiday table or craving a classic Southern treat any day of the week, chess pie is always a winner IMHO.
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Gather all the ingredients and preheat your oven to 375°F (190°C).
Prep the pie crust: Roll out one 9-inch pie crust to about 12 inches in diameter (all the way around). Gently place the rolled out crust into a 9-inch pie pan.
Crimp the crust: Now, crimp the edges of the pie crust as you desire. I went for a simple scalloped edge by using two fingers to gently press the dough in opposite directions all the way around the rim.
Blind bake the pie crust: Line the pie crust with parchment paper or foil. Now fill this with pie weights or dried beans and bake for 10-12 minutes, just until the edges begin to set.
Remove the weights/beans and parchment/foil, and prick the bottom lightly with a fork. Doing this helps release any trapped steam and stops air pockets from puffing up as your crust finishes baking. Bake the crust for 2-3 more minutes until dry. Let it cool slightly.
Make the filling: Add 1½ cups granulated sugar, 2 Tbsp fine yellow cornmeal, 1 Tbsp all-purpose flour, and ½ tsp salt to a large bowl and whisk.
Stir in ½ cup melted salted butter, then beat in one egg at a time (you need 3 large eggs total). Adding the eggs one at a time helps each egg blend into the filling smoothly.
Then add in ¼ cup whole milk, 1 Tbsp apple cider vinegar, and 1 tsp vanilla until smooth.
Bake: Pour the pie filling into the parbaked pie crust and gently tap the dish onto your work surface to release air bubbles. Turn the oven temperature down to 350°F (175°C) and bake for 40-50 minutes until the top is golden and the center jiggles slightly.
Cool and serve: Remove the pie from the oven and let it cool for about 2 hours at room temperature. Slice your homemade chess pie into 8 slices and enjoy!
You’ll want to let your chess pie cool completely before serving so the filling can set—this part’s non-negotiable! For Thanksgiving (or any busy baking day), you’ve got a couple of options. You can bake the whole pie ahead of time and store it in the fridge once cooled, then bring it to room temperature before serving.
Or, if you like to break up the work, parbake the crust and mix up the filling a day in advance. Store the filling separately, covered in the fridge, and let it sit at room temperature for about 30 minutes before baking to take the chill off.
I recommend using a sharp knife and wiping it clean between cuts once the pie has cooled to room temperature. That’s also when chess pie tastes its best, as the flavor really comes through and the filling will be set. If you want to add a little something extra, top each slice with whipped cream, a light dusting of powdered sugar, or a few fresh berries. They add just enough flair without taking away from the pie’s classic, old-fashioned sweetness!
Like other egg-rich custard pies, chess pie is best stored in the fridge for up to 4 days. Keep it in an airtight container or wrapped tightly in plastic wrap. I much prefer this pie when it’s served fresh, but you can freeze it for up to 2 months if you don’t mind any possible texture changes. Wrap tightly in plastic wrap and then foil. Thaw overnight in the fridge before serving. Serve leftovers at room temp or warmed (ever so slightly!) in a low oven (250–275°F / 120–135°C) for 5–10 minutes to refresh the texture.
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