Chess pie is a Southern classic with a rich and creamy custard filling. Made with pantry staple ingredients, this pie comes together quickly and easily if you can muster up the patience as it cools!
Why this recipe works
Chess pie is similar to a pecan pie in consistency. The custard filling is balanced with vinegar and thickened with cornmeal setting it apart from other custard pies. It has the perfect amount of sweetness with a thick yet creamy texture.
That filling soaks into the crust leaving a chewy layer in between the flaky crust and soft interior. You could describe it as heavenly and many would be shocked to not see this beauty on the dessert table around the holidays, that’s how beloved it is!
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
FILLING – The key ingredient in chess pie is cornmeal, I would not suggest leaving it out. The cornmeal thickens the custard filling. The vinegar called for in the ingredients helps balance the sweetness. Instead of distilled white vinegar, you can use 1 1/2 tablespoons of fresh lemon juice.
CRUST – You have a couple of options when it comes to the crust. For convenience, we used a frozen crust. You can also use a store-bought refrigerated pie crust that you roll out and place in a standard 9-inch pie plate, or you can make your own homemade pie crust. However, note that your bake time might vary if you’re using a different crust. Bake time can also vary depending on the material your pie plate is made of.
How to Make Chess Pie
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat the oven to 350F.
- Add the sugar, cornmeal, flour, and salt to a large bowl and whisk to combine. Add the butter, milk, vinegar, and vanilla, and whisk to combine. Whisk in the eggs.
- Pour the mixture into your 9-inch pie crust.
- Bake until the pie is golden and edges are set but the center has some wiggle, about 60 to 75 minutes. Start checking the pie for doneness around the 45-minute mark and every 10 or 15 minutes after. If the crust starts to get too dark before the pie is done, cover it with foil (usually around the 45-minute mark).
- Let the pie cool to room temperature (about 2 hours) before slicing and serving.
- To serve, dust the top with powdered sugar.
Frequently Asked Questions & Expert Tips
The center of your chess pie should be slightly jiggly, but not overly jiggly. You can test to see if your pie is done baking by inserting a toothpick or butter knife about an inch away from the crust. If it comes out clean, it should be done. If your pie is still too jiggly but your crust is browning quickly, cover it with foil and continue baking.
Store the pie in an air-tight container (or tightly wrapped with plastic wrap) in the refrigerator for up to 5 days.
Yes, you can freeze the fully baked and cooled pie. Wrap it in a couple of layers of plastic wrap followed by a layer of aluminum foil. Optionally place the pie in a large ziptop bag and store in the freezer for up to 2 months. Thaw in the refrigerator overnight. You can also freeze individual slices by following the same instructions.
Serving Suggestions
Optionally garnish your chess pie with a dusting of powdered sugar. You can also top with a dollop of whipped cream or a scoop of vanilla ice cream. Enjoy chilled or at room temperature. Be sure to let your pie cool completely to room temperature before diving in for the best consistency.
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Chess Pie
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 1 ¾ cups granulated sugar
- 3 Tablespoons yellow cornmeal
- 2 Tablespoons all purpose flour
- ¼ teaspoon salt
- ½ cup unsalted butter melted and cooled slightly
- ¼ cup milk at room temperature
- 1 Tablespoon distilled white vinegar
- 1 teaspoon vanilla extract
- 4 large eggs at room temperature
- 1 9 inch frozen pie crust thawed in fridge. Or homemade pie crust
- powdered sugar optional as garnish
Things You’ll Need
Before You Begin
- The key ingredient in chess pie is cornmeal, I would not suggest leaving it out. The cornmeal thickens the custard filling. The vinegar called for in the ingredients helps balance the sweetness. Instead of distilled white vinegar, you can use 1 1/2 tablespoons of fresh lemon juice.
- For convenience, we used a frozen crust. You can also use a store-bought refrigerated pie crust that you roll out and place in a standard 9-inch pie plate, or you can make your own homemade pie crust. However, note that your bake time might vary if you’re using a different crust. Bake time can also vary depending on the material your pie plate is made of.
- If you’re using a store-bought frozen pie crust, thaw it in the fridge. When you use it, it should be chilled but not frozen for the best results.
Instructions
- Preheat the oven to 350F.
- Add the sugar, cornmeal, flour, and salt to a large bowl and whisk to combine. Add the butter, milk, vinegar, and vanilla, and whisk to combine. Whisk in the eggs.
- Pour the mixture into your pie crust.
- Bake until the pie is golden and edges are set but the center has some wiggle, about 60 to 75 minutes. Start checking the pie for doneness around the 45 minute mark and every 10 or 15 minutes after. If the crust starts to get too dark before the pie is done, cover it with foil (usually around the 45-minute mark).
- Let the pie cool to room temperature (about 2 hours) before slicing and serving.
- To serve, dust the top with powdered sugar.
Expert Tips & FAQs
- The center of your chess pie should be slightly jiggly, but not overly jiggly. You can test to see if your pie is done baking by inserting a toothpick or butter knife about an inch away from the crust. If it comes out clean, it should be done. If your pie is still too jiggly but your crust is browning quickly, cover it with foil and continue baking.
- Storing – Store the pie in an air-tight container (or tightly wrapped with plastic wrap) in the refrigerator for up to 5 days.
- Freezing – Wrap the baked and fully cooled pie in a couple of layers of plastic wrap followed by a layer of aluminum foil. Optionally place the pie in a large ziptop bag and store in the freezer for up to 2 months. Thaw in the refrigerator overnight. You can also freeze individual slices by following the same instructions.
Nutrition
Kristen Rittmer
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Nichole says
I love chess pie grew up eating milk is not part of the recipe though never seen anyone put milk in a chess pie
Don says
I don’t think I have seen an article featuring chess pie before. I recall hearing it called vinegar pie. I maybe mistaken, but I think it was pretty much a Southern dish. There is a very bad joke that says it was “jess pie.”