Chess pie is a classic Southern custard pie with a simple, buttery filling that sets firm but still has a tender, slightly grainy texture from a bit of cornmeal. I’ve made this recipe dozens of times for family gatherings and love how reliably comforting and fast it is to pull together. If you like mixing savory and sweet at brunch, I sometimes serve it alongside a savory best Southern tomato pie recipe for contrast.
Why Make This Recipe
- It’s fast: you can assemble the filling in about 10 minutes and bake in under an hour.
- Reliable texture: the small amount of cornmeal helps the filling set without turning rubbery.
- Crowd-pleaser: bright, sweet, and buttery — great for potlucks, holidays, or a simple weeknight dessert.
- Minimal ingredients: pantry staples (sugar, eggs, butter, vinegar) deliver big flavor for little cost.
- Personal note: I love this pie for how forgiving it is — one oven run often yields a perfect slice even if you rush assembly.
Also, if you enjoy warm dessert drinks, I sometimes pair slices with a cozy creamy apple pie smoothie for a fall dessert duo.
Recipe Overview
- Prep time: 15 minutes
- Cook time: 45–55 minutes (bake at 350°F / 175°C)
- Total time: 1 hour 10 minutes (including brief cooling)
- Servings: 8 (9-inch pie)
- Difficulty: Easy
- Method: Whisk a custard-style filling, pour into a pie shell, then bake until the center is set but still slightly jiggly.
My Experience Making This Recipe
I tested this version multiple times to nail a silky center without cracks. I learned that a gentle bake at 350°F and a short resting period after baking give the cleanest slices. Blind-parbaking the crust (optional) improved bottoms when I wanted an especially crisp shell.
How to Make Chess Pie
This pie is a one-crust custard that comes together by whisking dry ingredients with melted butter and eggs, then baking until the center is just set. You’ll expect a glossy, golden top and a filling that’s firm at the edges and slightly soft at the center after baking.
Ingredients:
- 1 (9-inch) pie crust (store-bought or homemade; unbaked)
- 1 1/2 cups granulated sugar
- 3 tablespoons fine yellow cornmeal
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 3 large eggs, room temperature
- 1/2 cup (1 stick) unsalted butter, melted and slightly cooled (about 113 g)
- 1 tablespoon white vinegar or apple cider vinegar
- 1 teaspoon pure vanilla extract
- 2 tablespoons milk or cream (optional, for silkier texture)
- Zest of 1 lemon (optional, for brightness)
Directions:
- Preheat oven to 350°F (175°C). If you prefer a crisper bottom, blind-parbake the crust at 375°F for 8–10 minutes with pie weights, then reduce oven to 350°F. Use a 9-inch metal or glass pie dish for even baking.
- In a medium bowl, whisk together sugar, cornmeal, flour, and salt until evenly combined.
- In a separate bowl, beat the eggs lightly, then whisk in the melted butter, vinegar, vanilla, and milk (if using). Add lemon zest now if you want a bright note.
- Pour the wet mixture into the dry ingredients and whisk until smooth and glossy; let sit 2 minutes to thicken slightly.
- Pour filling into prepared pie crust and smooth the top. Place on a rimmed baking sheet to catch any drips.
- Bake 45–55 minutes at 350°F until the center is mostly set — it should have a tiny jiggle in the middle but not be liquid. The top will be golden.
- Cool on a wire rack for at least 1–2 hours; the filling firms as it cools. Chill for 2 hours if you want cleaner slices.
- Slice with a sharp knife dipped in hot water for neat pieces.
For a richer chocolate twist, try a tested dark chocolate chess pie variation by folding melted dark chocolate into the filling.
Equipment recommendations: 9-inch pie dish, rimmed baking sheet, medium mixing bowls, whisk, and an oven thermometer for accuracy.
Expert Tips for Success
- Temper eggs gently: mix eggs into the warm melted butter gradually so they don’t scramble; whisk quickly to combine.
- Control moisture for a clean slice: avoid adding too much milk; 2 tablespoons is enough to smooth texture without loosening the set.
- Use room-temperature eggs for even emulsion and fewer air bubbles that cause cracking.
- For a perfectly shiny, crack-free surface, remove the pie once the center no longer looks liquid but still has a little jiggle. A slightly underbaked center finishes as it cools.
- If you want a chocolate version, see my notes on dark chocolate chess pie to swap in bittersweet chocolate and cut back sugar.
How to Serve Chess Pie
- Serve slightly warm with a scoop of vanilla ice cream or a dollop of softly whipped cream.
- Garnish with lemon zest or a light dusting of powdered sugar for a simple finish.
- Make it part of a dessert table paired with other Southern classics like an easy Southern pecan pie for holidays.
- For casual gatherings, cut into wedges and serve on small plates with espresso or black tea.
Storage and Reheating Guide
- Refrigerator: Store covered in the fridge for up to 4 days in an airtight container or tightly wrapped with plastic wrap.
- Freezing: Freeze whole (well-wrapped in plastic + foil) or cut into slices on a baking sheet, freeze solid, then wrap; keep up to 2 months. Thaw overnight in the fridge.
- Reheating: Warm individual slices in a 325°F (160°C) oven for 8–10 minutes or microwave 15–25 seconds on medium power for a single slice. Reheat gently to avoid drying the custard.
Recipe Variations
- Gluten-free: Use a gluten-free pie crust (rice flour or a commercial blend) and confirm cornmeal is labeled gluten-free.
- Dairy-free: Replace butter with refined coconut oil (1:1) and use a non-dairy milk like oat or canned coconut milk. Expect a slightly different mouthfeel.
- Lemon chess pie: Add 2 tablespoons fresh lemon juice and 1 tablespoon zest to the filling for a tangy version. Reduce vinegar if using lemon.
- Chocolate chess pie: Fold 3–4 ounces melted bittersweet chocolate into the warm filling mix before pouring for a rich twist.
Nutritional Highlights
- This is a calorie-dense dessert high in sugar and fat; enjoy in moderation as an occasional treat.
- Eggs provide protein and some B vitamins; butter supplies fat-soluble vitamins but also saturated fat.
- Allergens: contains eggs, dairy, and wheat (unless you use substitutions). Typical serving size is about 1/8 of the pie.
Troubleshooting Common Issues
- Runny center after recommended bake time: Return the pie to the oven and bake in 5–10 minute increments; a gentle 325°F finish helps. Let it cool fully — the filling firms as it reaches room temperature.
- Cracked or domed top: This usually means overbaked or baked at too high heat; lower the oven to 350°F and remove when the center still jiggles slightly. Cool slowly.
- Soggy bottom crust: Blind-parbake the crust for 8–10 minutes at 375°F with weights, or bake on the lower third of the oven to encourage bottom browning.
Frequently Asked Questions
Q: Can I make the pie a day ahead?
A: Yes — chess pie often tastes better after a few hours in the fridge because the filling sets and flavors meld. Bake, cool completely, then cover and refrigerate up to 24 hours before serving.
Q: How do I know when the pie is done without overbaking?
A: The edges should be set and the center slightly jiggly like gelatin. If a knife inserted near the center comes out custardy but not liquid, it’s done. The filling continues to set while cooling.
Q: Can I omit the cornmeal?
A: You can, but cornmeal gives the classic texture and stabilizes the custard. If you omit it, add an extra tablespoon of flour to help binding and reduce graininess.
Q: Is there a substitute for the vinegar?
A: Yes — you can use 1 tablespoon of buttermilk or 1 tablespoon lemon juice. The acid lightens the custard and balances sweetness; avoid skipping it entirely.
Chess Pie
- Total Time: 70 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A classic Southern custard pie with a buttery filling that has a tender, slightly grainy texture from cornmeal, perfect for potlucks and holidays.
Ingredients
- 1 (9-inch) pie crust (store-bought or homemade; unbaked)
- 1 1/2 cups granulated sugar
- 3 tablespoons fine yellow cornmeal
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 3 large eggs, room temperature
- 1/2 cup unsalted butter, melted and slightly cooled (about 113 g)
- 1 tablespoon white vinegar or apple cider vinegar
- 1 teaspoon pure vanilla extract
- 2 tablespoons milk or cream (optional)
- Zest of 1 lemon (optional)
Instructions
- Preheat oven to 350°F (175°C). Blind-parbake the crust at 375°F for 8–10 minutes with pie weights for a crisper bottom (optional).
- In a medium bowl, whisk together sugar, cornmeal, flour, and salt until combined.
- In a separate bowl, beat the eggs lightly, then whisk in the melted butter, vinegar, vanilla, and milk (if using). Add lemon zest if desired.
- Pour the wet mixture into the dry ingredients and whisk until smooth; let sit for 2 minutes to thicken.
- Pour filling into the prepared pie crust and smooth the top. Place on a rimmed baking sheet.
- Bake for 45–55 minutes at 350°F until the center jiggles slightly but is not liquid.
- Cool on a wire rack for 1–2 hours. Refrigerate for 2 hours for cleaner slices.
- Slice with a sharp knife dipped in hot water for neat pieces.
Notes
Serve warm with vanilla ice cream or whipped cream. Store in the fridge for up to 4 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg