Classic Southern Chess Pie
Southern chess pie with a sweet, buttery custard filling and a puffed golden top—classic and easy to make.
This classic Southern chess pie is easy and irresistible. With its smooth, buttery custard filling and golden-brown top, it’s the perfect dessert for a holiday dinner or potluck. The filling is a snap to prepare—simply combine the ingredients on the stovetop, whisk in the eggs, and fill the pie shell.
I recommend blind baking this kind of pie because it ensures a well-baked bottom and crispier crust. If you don’t partially bake the crust, it will still be delicious, but the crust will be a bit soggier. If you’re using a refrigerated pie pastry sheet, check the instructions for timing.
This version uses a blend of granulated and light brown sugar, adding subtle caramel notes to the traditional custard. You can stick with all white sugar if preferred, but the brown sugar option brings a little extra warmth and depth. Either way, the result is a crisp-topped, sweet pie with a creamy interior and flaky crust.
What You’ll Like About This Pie
Classic and nostalgic flavor. The creamy custard filling and caramelized top capture everything people love about traditional Southern baking—simple, sweet, and deeply comforting.
Flexible ingredients. Use all granulated sugar for a more traditional version or add brown sugar for extra warmth and molasses depth without changing the method.
Low-effort crust. Only one crust is required, and it can be homemade or store-bought. Blind baking ensures a crisp base even under a rich custard filling.
Beautiful puffed top. The pie naturally develops a golden brown, lightly risen surface that cracks just slightly as it cools—a signature look of good chess pie.
Perfect for gatherings. Because it slices cleanly, keeps well, and doesn’t require refrigeration immediately, it’s ideal for holidays, potlucks, and large family meals.
Ingredient Notes
- Granulated sugar and brown sugar – Use a combination for deeper flavor, or stick with all granulated sugar for a classic, lighter chess pie sweetness.
- Cornmeal – A defining ingredient of chess pie; it adds subtle texture and helps thicken the custard.
- Butter & eggs – These enrich the filling and create the smooth, puffy custard structure as the pie bakes.
- Vinegar & vanilla – A small splash of vinegar balances sweetness and prevents the custard from becoming overly heavy; vanilla adds warmth.
- Pie crust – A single 9-inch crust is all you need. Blind baking ensures no soggy bottom and gives you the crispness chess pie is known for.
How to Make Classic Chess Pie
- Line your pie pan with pastry and blind bake it so the bottom crisps before the custard is added. Cooling the crust slightly helps it hold the filling without softening.
- In a saucepan, whisk the sugars, flour, and cornmeal together, then add the milk and butter. Warm over medium-low heat just until the sugar dissolves and the butter melts into a smooth mixture.
- Beat the eggs separately with salt and vanilla, then whisk them into the slightly cooled sugar mixture. Add the vinegar and mix until the custard is fully blended.
- Pour the filling into the cooled, partially baked crust. Bake until the top is golden, puffed, and only the center has a gentle jiggle. The puff will settle slightly as the pie cools.
- Cool the pie completely on a rack to allow the custard to set for clean, neat slices.
Pro Tips
- Blind bake the crust fully enough that the bottom is lightly golden before adding the filling; this prevents sogginess.
- Heat the sugar mixture only until the sugars dissolve—overheating can scramble the eggs when added.
- Whisk the eggs into the cooled mixture slowly to avoid curdling and ensure a perfectly smooth custard.
- If the crust browns too quickly, use a pie shield at the beginning of baking or add it partway through as needed.
- Allow the pie to cool fully before slicing; cutting too soon causes the custard to ooze rather than hold its shape.
Recipe Variations
- For a more traditional chess pie. Use all granulated sugar for a lighter, more classic custard sweetness.
- Tone down the sweetness. Reduce either sugar by 1/4 to 1/2 cup for a slightly less sweet pie without altering texture.
- Add lemon. A teaspoon of lemon zest or a tablespoon of lemon juice creates a brighter, tangy version known as lemon chess pie.
- Try buttermilk. Replace part of the milk with buttermilk for a subtle tartness and a silky texture.
Serving Suggestions
- Serve at room temperature or slightly chilled with coffee or tea.
- Add whipped cream or a small scoop of vanilla ice cream for a creamy contrast.
- Pair with fresh berries or macerated fruit to balance the sweetness.
- Choose simple garnishes like powdered sugar or a drizzle of caramel for presentation.
How to Store
Refrigerate: Store leftover chess pie loosely covered for up to 4 days. The custard stays smooth and flavorful.
Freeze: Not recommended. The custard filling can separate or become grainy once thawed.
To Serve Again: Let refrigerated slices come to room temperature or warm briefly in the microwave.
Frequently Asked Questions
Classic Southern Chess Pie
Ingredients
- 1 unbaked 9-inch pie shell
- 1 cup granulated sugar
- 1 cup brown sugar, (packed)
- 2 tablespoons all-purpose flour
- 2 tablespoons cornmeal
- 1/2 cup butter, (8 tablespoons)
- 1/2 cup milk
- 4 eggs, (large)
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 1 tablespoon vinegar
Instructions
- Par-bake the crust. Fit the pastry into a 9-inch pie pan, prick the bottom with a fork, then line with foil or parchment and fill with pie weights. Bake at 400°F for 12 to 15 minutes. Remove the weights and bake for 2 to 3 minutes more to set the bottom. Set it aside to cool and reduce the oven temperature to 325 F.
- Prepare the filling. While the pie shell cools, combine the sugars, flour, and cornmeal in a medium saucepan and whisk to blend. Add the milk and butter and place the pan over medium-low heat. Cook until the sugars have dissolved, the butter has melted, and the mixture is smooth. Set aside to cool slightly.Beat the eggs with the salt and vanilla, then whisk them into the sugar mixture, blending thoroughly. Whisk in the vinegar.
- Fill the pie pastry. Pour the mixture into the cooled pie shell and carefully place the pie on a baking sheet.
- Bake. Transfer the pie to the oven and bake at 325°F for 45 to 55 minutes, or until the top is golden brown and puffy, with only a slight jiggle in the center. As for timing, if you open the oven to carefully add a pie shield, it will impact the total time. You can also start with a pie shield, then remove it for the last 15 to 20 minutes.
- Cool the pie on a rack before slicing, and store leftovers, covered, in the fridge.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
