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Delectable Chess Pie Recipe: A Southern Classic

Chess Pie
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A traditional Southern chess pie with a simple, sweet, and custard-like filling in a flaky pie crust. This classic dessert has a crisp top and a gooey center, with a perfect balance of sweetness and tang.

Ingredients

Scale
  • 1 (9-inch) unbaked pie crust (homemade or store-bought)
  • 1 1/2 cups granulated sugar
  • 1/2 cup unsalted butter, melted and slightly cooled
  • 3 large eggs
  • 1 tablespoon cornmeal
  • 1 tablespoon all-purpose flour
  • 1 tablespoon white vinegar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/4 cup milk or buttermilk
  • Optional: Powdered sugar for dusting

Instructions

  1. Preheat oven: Preheat oven to 350°F (175°C).
  2. Prepare crust: Place the unbaked pie crust in a 9-inch pie dish and crimp edges as desired.
  3. Make filling: In a large bowl, whisk together sugar and melted butter. Add eggs one at a time, mixing well after each.
  4. Add dry ingredients: Stir in cornmeal, flour, vinegar, vanilla, and salt until smooth.
  5. Add milk: Gradually mix in milk or buttermilk until fully combined.
  6. Pour into crust: Pour filling into the unbaked pie crust.
  7. Bake: Bake for 45–55 minutes, or until the top is golden and the center is set (it should jiggle slightly but not be liquid).
  8. Cool: Let cool completely on a wire rack before slicing. Dust with powdered sugar if desired.

Notes

  • For extra flavor, add 1/2 teaspoon cinnamon or nutmeg to the filling.
  • If the crust browns too quickly, cover edges with foil.
  • Chess pie firms up as it cools—don’t overbake!
  • Store covered at room temperature for up to 2 days or refrigerate for longer storage.

Nutrition

Find it online: https://us.recipesfood.org/chess-pie-delicious-homemade-recipe/

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