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Chess Pie
Chess pie is a classic dessert made from simple ingredients like butter, sugar, eggs, and milk. The finished pie is rich and creamy with a crisp browned topping.
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Rich, creamy, and sweet, chess pie is a classic dessert that is made from a handful of pantry staples. This old-fashioned southern dessert features a sweet custard that is baked into a deliciously flaky pie crust.
MORE RECIPES: Banana Pudding Pie | Buttermilk Pie | No-Bake Lemon Pie
Incredibly easy to make, chess pie is a classic dessert that is rich and irresistible. A sweet custard is baked into a deliciously flaky pie crust to create a dessert that has a creamy texture and sweet flavor.
This simple-to-make pie is the perfect pie for any holiday, celebration, or get-together. Already yummy on its own you can top this southern favorite with a dollop of whipped cream on each slice. Enjoy a slice with a warm mug of pumpkin spice latte or hot chocolate.
This wonderful classic pie is a decadent combination of simple ingredients like butter, sugar, eggs, and milk. The finished pie is luscious and creamy with a crisp browned topping.
Chess Pie Ingredients
- Butter - salted butter
- Sugar - granulated sugar
- Cornmeal
- Flour - all-purpose flour
- Salt - sea salt
- Eggs - large eggs
- Milk - whole milk
- Vanilla extract
- White vinegar - or lemon juice
- Pie crust - unbaked pie crust
- Sugar - powdered sugar, for dusting the top of the pie
Chess pie traditionally uses white vinegar or citrus juice to offset the sweetness of the sugar. We used white vinegar in this recipe, but you can substitute lemon juice in equal amounts.
You can either use a store-bought pie crust or homemade pie crust for your chess pie. If you are using a store-bought pie crust, we recommend placing the crust, foil tin and all, into a glass pie plate for added stability and easier transport.
This pie recipe uses both cornmeal and flour to help thicken the custard filling. It is important to use fine-grit cornmeal, or the pie won’t thicken.
How to Make Chess Pie
FIRST STEP: Preheat the oven to 350°F.
SECOND STEP: Brown butter in a small saucepan over medium heat. Cook and swirl butter until the butter begins to turn a toasted golden brown color. Remove from heat immediately and transfer to a dish to cool.
THIRD STEP: Whisk together the sugar, cornmeal, flour, and salt in a medium bowl.
FOURTH STEP: In another mixing bowl, combine the eggs, milk, vanilla extract, and vinegar. Stir the cooled butter mixture into the milk/egg mixture.
FIFTH STEP: Pour wet ingredients into the mixing bowl with the dry ingredients and stir or whisk to combine well.
SIXTH STEP: Pour the pie filling into a 9-inch unbaked pie crust.
SEVENTH STEP: Bake for 45 to 50 minutes, checking the pie after 20 minutes and covering (between 20 to 30 minutes, when pie and crust are browned) with aluminum foil to prevent the crust and top of the pie from over-browning.
EIGHTH STEP: Remove the pie from the oven when the center is just slightly jiggly.
NINTH STEP: Allow the pie to cool completely before slicing.
TENTH STEP: Dust lightly with powdered sugar and serve.
Can I use buttermilk in chess pie?
Buttermilk or whole milk can be used interchangeably in this great pie.
Is chess pie the same as custard pie?
Both custard pie and chess pie have a creamy custard filling. The main difference is that traditional chess pie has cornmeal in the filling to add extra thickness to the custard. Chess pie was originally known as vinegar pie since this ingredient is used in the recipe to balance out the sweetness in the custard filling.
Can I freeze chess pie?
This easy pie recipe can be frozen for up to 1 month. Chess pie can also be kept in the fridge for up to three days.
How to Store Chess Pie
IN THE FRIDGE: Store leftover chess pie in an airtight container in the refrigerator for 2 to 3 days.
IN THE FREEZER: Freeze this creamy and delicious pie for up to 1 month. Defrost in the refrigerator before serving.
Chess Pie
Chess pie is a classic dessert made from simple ingredients like butter, sugar, eggs, and milk. The finished pie is rich and creamy with a crisp browned topping.
Ingredients
- ½ cup salted butter, browned and cooled
- 1½ cups granulated sugar
- 2 tablespoons cornmeal
- 2 tablespoons all-purpose flour
- ¼ teaspoon sea salt
- 4 large eggs
- ¼ cup whole milk
- 1 teaspoon vanilla extract
- 1 tablespoon white vinegar, or lemon juice
- 1 unbaked pie crust
- Powdered sugar, for dusting the top of the pie
DIRECTIONS
- Preheat the oven to 350°F.
- Brown butter in a small saucepan over medium heat. Cook and swirl butter until the butter begins to turn a toasted golden brown color. Remove from heat immediately and transfer to a dish to cool.
- Whisk together the sugar, cornmeal, flour, and salt in a medium bowl.
- In another mixing bowl, combine the eggs, milk, vanilla extract, and vinegar. Stir the cooled butter mixture into the milk/egg mixture.
- Pour wet ingredients into the mixing bowl with the dry ingredients and stir or whisk to combine well.
- Pour the pie filling into a 9-inch unbaked pie crust.
- Bake for 45 to 50 minutes, checking the pie after 20 minutes and covering (between 20 to 30 minutes, when pie and crust are browned) with aluminum foil to prevent the crust and top of the pie from over-browning.
- Remove the pie from the oven when the center is just slightly jiggly.
- Allow the pie to cool completely before slicing.
- Dust lightly with powdered sugar and serve.
Nutrition
Calories: 318kcal | Carbohydrates: 41g | Protein: 4g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 91mg | Sodium: 228mg | Potassium: 62mg | Fiber: 1g | Sugar: 30g | Vitamin A: 389IU | Calcium: 24mg | Iron: 1mg
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