Chess Pie

5 from 1 vote

This easy recipe for Chess Pie makes a classic Southern dessert with a rich, sweet custard filling and a flaky crust. A delicious Thanksgiving treat!

Prep Time15

Cook Time55

Cool Time2

Total Time3 10

Course: Dessert

Cuisine: American

Total Cost: $4.24 recipe / $0.53 serving

Servings: slices

Calories: 389kcal

Author: Jennie Alley

Equipment

9'' Pie Pan
Parchment Paper or Foil
Pie Weights or Dried Beans
Large Bowl

Ingredients

1 pie crust unbaked, (9-inch pie crust) $1.34*
1½ cups granulated sugar 300g, $0.51
2 Tbsp fine yellow cornmeal 18g, $0.08
1 Tbsp all-purpose flour 8g, $0.01
½ tsp salt 3g, $0.03
½ cup salted butter melted and slightly cooled, (115g) $0.92
3 large eggs $0.59
¼ cup whole milk 60ml, $0.07
1 Tbsp apple cider vinegar $0.04
1 tsp vanilla extract $0.65

Instructions

Gather all ingredients and preheat your oven to 375°F (190°C).
Roll out the pie dough to about 12 inches in diameter and gently transfer to a 9-inch pie plate, crimping the edges as desired.**
Line with parchment or foil and fill with pie weights or dried beans. Bake for 10–12 minutes until the edges start to set. Remove weights and parchment, prick the bottom lightly with a fork, and bake 2-3 more minutes until dry. Let cool slightly.***
In a large bowl, whisk sugar, cornmeal, flour, and salt. Stir in melted butter, then beat in eggs one at a time. Mix in milk, apple cider vinegar, and vanilla until smooth.
Pour filling into the crust and gently tap to release air bubbles. Reduce the oven temperature to 350°F (175°C) and bake for 40-50 minutes until the top is golden and the center jiggles slightly.****
Let the pie cool at room temperature for at least 2 hours before slicing. Slice into 8 wedges and enjoy!

See how we calculate recipe costs here.

Video

Notes

*You can use a 9-inch store-bought refrigerated pie crust or make our easy 3-ingredient pie crust.

**Crimping tip: For a classic wave-like edge, gently press the crust with your fingers in both directions to create a scalloped pattern.

***Partially baking the crust prevents a soggy bottom.

****A jiggly center is normal! Chess pie firms as it cools.

Nutrition

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