Chess Pie
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Chess Pie proves you don’t need fancy ingredients to make something truly special. Butter, eggs, sugar, and a little cornmeal turn into the smoothest custard filling that sets golden and silky in a flaky crust. It’s sweet and buttery, and that touch of lemon juice keeps everything balanced. You’ll understand why it’s a Southern classic.
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I make this for Thanksgiving, Christmas, potlucks, and family gatherings because it’s a classic dessert that everyone asks for. Kids love the sweet custard, and adults like how easy it is to make ahead. It stays fresh at room temperature for 2 days or in the fridge for up to 4 days, and you can freeze slices for up to 2 months.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Chess Pie with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Here’s how to make Chess Pie recipe from start to finish with all the tips you need for success.
Preheat and Prep Your Crust
Set your oven to 350°F and position the rack in the center so the pie bakes evenly. Roll out your pie crust and press it into a 9-inch pie pan. I like using this ceramic pie dish for nice browning.
Crimp the edges with your fingers or a fork. If you want a crispier bottom pie shell, pre-bake it for 10 minutes, then let it cool slightly before adding the filling.
Mix the Dry Ingredients with Butter
In a large mixing bowl, whisk together the sugar, cornmeal, flour, and salt until combined. Pour in the melted butter and stir, so the mixture is smooth and well blended.
The cornmeal will look like tiny flecks throughout, and that’s exactly what you want.
Add the Eggs and Liquid Ingredients
Crack the eggs into the bowl one at a time, beating after each addition to keep the filling smooth and lump-free. Stream in the milk, lemon juice, and vanilla extract, then mix everything together until the filling is creamy and pale yellow.
The lemon juice adds a subtle brightness that balances the sweetness perfectly. I use a handheld citrus squeezer to get fresh lemon juice without any seeds or pulp.
Pour and Bake Until Golden
Throw the filling into your prepared cooled crust and use a spatula to smooth the top so it bakes evenly. An offset spatula makes it easy to get into the edges and create a perfectly level surface.
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Key Lime Bars
∙ Boston Cream Pie
∙ No-Bake Chocolate Lasagna
∙ Raspberry Cheesecake
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Then, I place the pie on my rimmed baking sheet because it catches any drips and makes it easier to transfer. Bake for 45 to 50 minutes. You’ll know it’s done when the top is golden brown and the center is set but still has a slight jiggle in the middle.
Don’t overbake it or the custard will be dense instead of silky.
Cool and Serve
Let the pie cool on a wire cooling rack for at least 2 hours so the custard can set properly. Cutting into it too early will make the filling runny, so patience is key here.
Once cooled, dust the top with powdered sugar if you like, slice with a sharp knife, and serve at room temperature or chilled. Enjoy! I always grab this pie cutter and server to mark even portions before serving. Serve at room temperature or chilled.
If you’re taking it to a potluck or party, a round insulated carrier keeps it safe and prevents the filling from getting jostled during transport. Serve at room temperature or chilled.
Ingredients
- 1 unbaked 9-inch pie crust store-bought or homemade
- 1½ cups granulated sugar
- 1 tablespoon cornmeal
- 1 tablespoon all-purpose flour
- ½ cup unsalted butter melted
- 4 large eggs
- ¼ cup whole milk or buttermilk
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- Pinch of salt
- Powdered sugar for dusting (optional)
Video
Instructions
- Set the oven to 350°F (180°C) and position the rack in the center.
- Roll out the 9-inch pie crust and press it into a pie plate. Crimp the edges and set aside. Optional: For a crispier crust, pre-bake it for 10 minutes, then let it cool slightly.1 unbaked 9-inch pie crust
- In a large bowl, whisk together the sugar, cornmeal, flour, and salt. Stir in the melted butter until the mixture is smooth and well combined.1½ cups granulated sugar, 1 tablespoon cornmeal, 1 tablespoon all-purpose flour, Pinch of salt, ½ cup unsalted butter
- Add the eggs one at a time, whisking after each addition. Then mix in the milk, lemon juice, and vanilla extract until the filling is smooth and creamy.4 large eggs, ¼ cup whole milk or buttermilk, 1 tablespoon lemon juice, 1 teaspoon vanilla extract
- Pour the filling into the prepared crust and smooth the top with a spatula. Bake for 45–50 minutes, or until the top is golden brown and the center is set but slightly jiggly in the middle.
- Let the pie cool on a wire rack for at least 2 hours before slicing.
- Dust with powdered sugar if desired, slice, and enjoy!Powdered sugar
Notes
- Pre-bake for a crisp crust: If you want to avoid a soggy bottom, pre-bake your crust for 10 minutes before adding the filling, then let it cool slightly so the hot filling doesn’t make it soggy.
- Room temperature eggs blend better: Let your eggs sit at room temp for 15 minutes before mixing so they incorporate smoothly into the filling without creating lumps or air bubbles.
- Don’t skip the jiggle test: The center should still wobble slightly when you pull the pie from the oven because it’ll continue to set as it cools, and overbaking makes the custardy filling dense instead of silky.
- Cool completely for clean slices: Letting the pie cool for at least 2 hours gives the custard time to set properly, so your slices come out neat and the filling doesn’t run all over the plate.
- Flash freeze slices before storing: Place individual slices on a baking sheet topped with parchment paper and freeze for 1 hour before wrapping and transferring to a container so they don’t stick together or lose their shape.
- Add a splash of bourbon for depth: Stir in 1 tablespoon of bourbon with the vanilla extract for a subtle warmth that enhances the custard’s flavor without overpowering the classic taste.
Nutrition
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Key Lime Bars
∙ Boston Cream Pie
∙ No-Bake Chocolate Lasagna
∙ Raspberry Cheesecake
...and much more!
How to Store Leftovers
Chess Pie stores beautifully and actually tastes even better the next day once the custard has fully set. Keep it loosely covered with plastic wrap or aluminum foil at room temperature for up to 2 days, or transfer it to the fridge in an airtight container where it’ll stay fresh for up to 4 days.
For longer storage, wrap individual slices tightly in plastic wrap, then place them in a freezer-safe container or zip-top bag and freeze for up to 2 months. I always use a freezer-safe glass container because it doesn’t absorb odors and keeps the slices protected.
Thaw slices in the fridge overnight or at room temperature for about an hour before serving. The texture stays smooth and creamy, making it perfect for make-ahead desserts.
What to Serve With Chess Pie
I serve it with a dollop of fresh whipped cream or a scoop of vanilla ice cream to balance the buttery custard. A cup of strong black coffee or sweet tea pairs perfectly, especially at Sunday brunch or afternoon gatherings.
You can also pair it with fresh berries like strawberries or raspberries for a pop of tartness that cuts through the sweetness. Roasted nuts like pecans or walnuts add a nice crunch, or you could serve it with a simple fruit compote. Some people like to drizzle a little caramel or chocolate sauce over the top, but honestly, it’s so good on its own that you don’t need much else.
More Easy Pie Recipes for You to Try at Home
I’ve got other classic pie recipes with the same simple, comforting appeal as Chess Pie.
