Classic Southern Chess Pie
This Classic Southern Chess Pie is a sweet, buttery sugar-butter custard pie with a hint of cornmeal and a golden crackly top. Made with simple pantry ingredients, it tastes like a vintage dessert straight from Grandma’s kitchen and is perfect for holidays, potlucks, or an everyday treat.
Ingredients
- 1 9-inch unbaked pie crust chilled; homemade or store-bought
- 1 1/2 cups granulated sugar
- 2 tablespoons light brown sugar packed; optional but recommended
- 4 large eggs at room temperature
- 1/2 cup unsalted butter melted and slightly cooled (1 stick)
- 1/4 cup whole milk or half-and-half
- 1 tablespoon fine yellow cornmeal
- 1 tablespoon all-purpose flour
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon kosher salt
- 1 teaspoon fresh lemon juice up to 2 teaspoons; optional but recommended
Instructions
- Preheat your oven to 350°F (175°C). Place your unbaked 9-inch pie crust into a pie dish, crimp the edges, and refrigerate while you prepare the filling so the crust stays chilled and helps prevent shrinking.1 9-inch unbaked pie crust
- Melt the unsalted butter in a small saucepan or in the microwave, then set it aside to cool slightly. It should be warm, not hot, so it doesn’t scramble the eggs.1/2 cup unsalted butter
- In a medium bowl, whisk together the granulated sugar, light brown sugar, cornmeal, flour, and salt until well combined and no lumps remain.1 1/2 cups granulated sugar, 2 tablespoons light brown sugar, 1 tablespoon fine yellow cornmeal, 1 tablespoon all-purpose flour, 1/4 teaspoon kosher salt
- In a separate large bowl, whisk the eggs until well combined and slightly frothy to help create a light, custardy texture.4 large eggs
- Slowly whisk the melted, slightly cooled butter into the eggs. Then whisk in the milk (or half-and-half), vanilla extract, and lemon juice if using, until smooth.1/2 cup unsalted butter, 1/4 cup whole milk or half-and-half, 1 teaspoon pure vanilla extract, 1 teaspoon fresh lemon juice
- Sprinkle the sugar-cornmeal mixture into the egg mixture and whisk until just combined. Avoid overmixing so you don’t create too many bubbles.1 1/2 cups granulated sugar, 2 tablespoons light brown sugar, 1 tablespoon fine yellow cornmeal, 1 tablespoon all-purpose flour, 1/4 teaspoon kosher salt
- Remove the chilled pie crust from the fridge and pour the filling into the crust. If there are bubbles on top, gently tap the pie plate on the counter or lightly smooth the surface with a spoon.1 9-inch unbaked pie crust
- Place the pie on the middle oven rack and bake for 45–55 minutes, until the edges are puffed and set and the center has a gentle jiggle (like Jell-O, not liquid). The top should be golden and crackly. If the crust edges brown too quickly, cover them with foil or a pie shield.
- Transfer the pie to a wire rack and let it cool completely for at least 2–3 hours. The custard will continue to set as it cools, allowing for clean slices.
- Serve the chess pie at room temperature or chilled. Enjoy plain or topped with whipped cream, vanilla ice cream, or fresh berries.
Notes
For a slightly less sweet pie, you may reduce the granulated sugar to 1 1/4 cups, though the texture will be a bit softer. Use fine yellow cornmeal (not cornbread mix) for the classic chess pie texture. Glass pie plates brown the crust more evenly; dark metal pans may bake faster, so start checking for doneness a few minutes early. Cool the pie completely before slicing to avoid a runny center.
Storage: Once cooled, the pie can sit at room temperature (loosely covered) for up to 24 hours. For longer storage, cover tightly and refrigerate for up to 4–5 days, or freeze (well wrapped) for up to 2 months. Reheat slices briefly in the microwave or in a 300°F oven if you prefer them warm.
Nutrition
Calories: 430kcal
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