Southern Chess Pie
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Sweet, buttery, and oh-so creamy, this is the best Southern Chess Pie! The delicious custard-y filling is made with just 5 simple ingredients. It’s incredibly flavorful and surprisingly easy to make!
See what some of our readers had to say:
The first time I made this chess pie was over 6 years ago on National Pie Day with my best friend. My mom had suggested we make a southern classic from her childhood, which also happened to be the very first pie she had learned to make.
And since she had business to tend to, she left the two of us in the kitchen with my great grandmother’s recipe. We had so much fun, and the pie turned out great!
Since then this pie has become a go-to pie for any occasion! I mean, it’s a classic recipe that’s been in my family for decades, and with my mom’s tweaks, it’s now the best-ever chess pie recipe!
It’s Like A Custard Pie…But Better!
One of the questions we get asked most often since publishing this recipe in 2019 is, ‘What is a chess pie?’ Well, we’re finally here to answer!
A chess pie is a classic Southern dessert known for its sweet, custard-like filling. It’s made with simple ingredients like eggs, sugar, and butter, resulting in a rich and creamy texture. It’s often flavored with vanilla and a touch of acidity, commonly from lemon juice or vinegar. The name’s origin is a bit of a mystery, but it’s a classic for a reason!
Tell Me All About This Chess Pie:
- Ease: This recipe is actually pretty simple to make! Though, if you aren’t used to using an electric mixer, this recipe might seem more intermediate. All you have to do is mix the filling, pour it into a pie shell, and bake!
- Time: If you have a pre-prepared pie crust, this recipe (prep and all!) takes about 40 minutes. If you make your own pie crust, it will add about 15-20 minutes.
- Texture: The texture of chess pie is rich and creamy, similar to a smooth custard. It has a velvety consistency that’s both slightly dense and silky, creating a crave-worthy dessert.
- Perfect for any occasion: Whether you’re planning for Pi(e) Day, Easter, Thanksgiving, Christmas, or just want something sweet, this pie is the perfect dessert!
What Goes In A Chess Pie?
- Salted Butter – Offers rich flavor and creates a luxuriously tender pie filling. The salt helps to balance overall sweetness.
- Granulated Sugar – Provides the essential sweetness and structure to the filling. As the pie bakes, the sugar caramelizes, contributing to the pie’s golden color.
- Eggs – Bind the ingredients together, acting as the primary structural element of the filling. They help the custard set as it bakes.
- All-Purpose Flour – Provides a bit of extra thickening power and structure to the custard, ensuring it sets properly.
- Cornmeal – Adds a slightly grainy texture and subtle corn flavor which is characteristic of a chess pie. It also helps to soak up excess liquid.
- Whole Milk – Helps create the smooth, creamy custard base of the filling. The fat in the milk also adds richness.
- Vanilla Extract – Adds a classic, warm sweetness that complements the other ingredients perfectly.
- Lemon Juice – Offers a touch of brightness and acidity to cut through the richness of the custard. It helps balance the sweetness for a more complex flavor profile.
- Unbaked Pie Crust – The foundation of the pie! A good pie crust should be flaky and tender to contrast with the soft custard filling. You can use a homemade crust or opt for a store-bought option for convenience.
How Do I Make Pie Crust?
While we have a more in-depth tutorial on how to make pie dough, here is a quick overview on how to make your very own pie crust:
- Combine flour and salt. Use a food processor fitted with the dough blade to make mixing this crust easy.
- Add butter, a little at a time. Pulse until mixture is crumbly.
- Add water. Only add one Tablespoon at a time, pulsing after each, just until dough holds together.
- Roll out into a large circle. Fit into a 9 inch pie pan.
- Refrigerate until needed.
Start By Making The Filling
Cream butter and sugar in a stand mixer. Add eggs one at a time, beating well after each addition.
Beat in flour and cornmeal. Add milk, vanilla, and lemon juice. Beat well.
Bake
Pour into unbaked pie crust and place in oven. Bake for 55-60 minutes, until set.
✳ Recipe FAQ’s
More Pie Recipes You May Like:
When you make this Southern Chess Pie, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.
Happy baking!
x, Caylie
Southern Chess Pie
Ingredients
- 10 inch unbaked pie crust
- ½ cup salted butter, room temperature
- 2 cups granulated sugar
- 5 large eggs, room temperature
- 1 Tablespoon all purpose flour
- 1 Tablespoon cornmeal
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 2 Tablespoons lemon juice
Instructions
- Heat oven to 350℉.
- Cream butter and sugar.
- Add eggs one at a time, beating well after each addition.
- Beat in flour and cornmeal.
- Add milk, vanilla, and lemon juice.
- Beat well.
- Pour into unbaked pie crust and place in oven.
- Bake for 55-60 minutes, until set. (or until a knife inserted in the center comes out clean)
Notes + Tips!
- Make sure that the butter, milk, and eggs are at room temperature to prevent curdling and ensure a smooth, creamy texture.
- Room temperature is about 70℉.
- Beat the filling well to ensure that all the ingredients are fully incorporated! You don’t want to see chunks of butter or egg in your filling.
- Use an oven thermometer to ensure accurate cooking temperatures.
- If you’re unsure your pie is baked, you can insert a cake tester or a knife into the center of the pie. If it comes out clean, the pie is baked!
- You may need to cover the pie with foil about 40 minutes into baking
- Be sure to allow the pie to cool completely before serving to let the filling set properly!
Tools You May Need (affiliate links)
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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Tastes great!
Hi Delaney! So happy to hear you enjoyed it! x, Caylie
I had never heard of a chess pie, but stumbled across your recipe on Pinterest and decided to give it a try. I cannot believe I never knew this pie existed!!! This recipe is definitely a keeper. Thank you so much!!!
Hi Marisa! I’m so happy to hear you decided to give our recipe a try and loved it. It’s definitely one of our favorites! Happy holiday’s! x, Caylie
This is one of the best pies I have ever tried!
Hi Barrett! I’m so happy to hear you enjoyed this pie. It’s one of our family’s oldest and most favorite recipes to make during the holiday season. We hope you find more recipes to love on our site! Happy holidays! x, Caylie
I was just wondering does the lemon juice leave the pie tasting lemony?
Hi Angela! There is no lemon flavor in the pie at all. Let me know if you have any other questions.
I’ve been making Chess pies for my son in law for the past few years. Every year I try a different recipe.
He’s always said the pies were good, but I could tell by his reaction it was just a “pie”.
This year I made your recipe, with only a minor substitute- corn flour for the cornmeal, as all I had was a stone ground cracked corn meal.
My son in law this year said “mom, you’ve perfected the chess pie!!”
He’s already downed 4 slices!
(His wife said he’s skinny, he can handle it)
I’ve added this one to my recipe book!
Thank you!
Hi Karen! Thank you so much for making our recipe and sharing it with your family, we’re so happy to hear that he loved it! We hope you find lots more recipes to love on our blog 😊 Happy holiday’s! x, Caylie
What type of butter do you use? Sweet cream, salted, unsalted?
Hi Yvvil! I use salted butter. I’m updating the recipe card now. Let me know if you have any more questions.
Why does my pie not set in the middle. It cooks around the edges but not in the middle
Hi Kay! If the pie isn’t set in the middle, but is on the edges, that means the pie is still underbaked and just needs to be baked a bit longer. Hope this helps! Please let us know if you have any other questions 😊 x, Caylie