Easy, creamy, flavorful and classic, this Chess Pie recipe is an old-fashioned favorite dessert that is perfect for any occasion!
When it comes to pies, you cannot get any easier than Chess Pie. This traditional version is super simple to whip up and you most likely have all the ingredients in your pantry already. A classic that has been handed down from generation to generation, just like my favorite pecan pie, this is one of the best recipes around.
CHESS PIE
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Pies are such a classic thing to make, we absolutely adore any pie we can get our hands on. But this Chess Pie has always been one of our favorite. My mom used to make it growing up, this and the chocolate version of this recipe and we always inhaled them.
If you are a fan of pies like us then you might like this Strawberry Pie, Blackberry Rhubarb Crumble Pie or this Lemon Blueberry Cream Pie.
Let’s just agree that pretty much everything is better with pie!
What is Chess Pie?
- Chess pie is a dessert that’s a classic in the South even though it originated in England. It typically made with a mixture of eggs, butter, and sugar that’s baked in a pie crust and has a custard-like texture. Fruit and nuts can be added into the pie, and I’ve even had chocolate chess pie and lemon chess pie a time or two.
That list is so easy. Honestly, we have a huge pantry and I try to keep a few of everything in there just in case I find something I want to make. The worst is coming across something that looks absolutely amazing only to find out you don’t have the ingredients.
Well, keep these ingredients on hand, because if you do then you will be able to whip up this Chess Pie recipe any time you want, and trust me that will be often!
How to Make Chess Pie
- Preheat oven to 425. Par-bake pie crust and let cool slightly.
- In a large bowl whisk together your sugar, flour and cornmeal and salt. Add in butter, milk, vinegar, and vanilla and whisk until combined. Add in eggs mixing until just combined.
- Pour into your prepared crust and bake for about 1 hour until dark brown on top and center is set.
- Let cool completely then sprinkle with powdered sugar if desired.
We love to bring this cake to family get togethers. Everyone, even kids seem to love it so it was one of our fail-safe recipes in case we didn’t really know what to bring.
So if you want that perfect pie then you’ll want to whip up this Old Fashioned Chess Pie to have on hand to satisfy that craving because you know you have it!
Can’t get enough Southern goodness? Try these dishes!
- Southern Oven Fried Chicken
- Ambrosia Salad
- Shrimp Boil
- Banana Cream Pie
- Smothered Fried Pork Chops
- More dessert recipes…
Tools used to make this Chess Pie recipe
Pie Plate: A good pie plate is a kitchen essential for any home baker. I really like this plate! It’s a little deeper than your standard pie plate and has a lip that makes decorative edges easy.
Mixing Bowls: These mixing bowls get used just about every day at my house. The grip handle makes them easy to hold and the pour spout makes them perfect for batters!
Whisk: This is my favorite set of whisks. There’s a size for every job and the thicker handles give me a good grip.
Ingredients
- 1 9-inch refrigerated pie crust (store-bought or homemade)
- 2 cups granulated sugar
- 2 Tbsp cornmeal
- 1 Tbsp flour
- ¼ tsp salt
- ½ cup butter melted
- ¼ cup milk (the higher fat the better)
- 1 Tbsp vinegar
- ½ tsp vanilla
- 4 eggs slightly beaten
- Powdered sugar optional
Instructions
- Preheat oven to 425 degrees F. Unroll pie crust and place in pie plate, crimp or score edges with a fork then cover with parchment paper and fill with pie weights or dried beans.
- Place in oven for about 5 minutes then remove beans and parchment. Bake for 2-3 more minutes. Remove from oven and let cool slightly.
- Meanwhile, make your filling in a large bowl by whisking together the sugar, flour, cornmeal, and salt.
- Add in melted butter, milk, vinegar, and vanilla. Whisk until combined. Lastly, add in the eggs and whisk until just combined.
- Pour filling into your prepared crust and bake for about 1 hour until dark brown on top and center is set.
- Let cool completely then sprinkle with powdered sugar if desired.
Notes
Nutrition
H.L says
Good Afternoon! I made your pie recipe and loved the flavor of the pie filling before putting it in the oven, but had some trouble with the baking heat, or maybe it was the baking time. I left the oven at 425 after the blind bake, and tried to bake the pie for an hour, but by the 35th minute, it was starting to burn the middle of the pie. Great ingredients and flavor, but not a great result after the baking.
prepgeneric says
Why I read this article(( I want to eat so much, but I can not eat(