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 as easy as it is irresistible. With its smooth, buttery custard filling and golden brown top, it’s the perfect dessert for a holiday dinner or potluck affair. 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.
Why You’ll Love It
- Classic and nostalgic. This old-fashioned pie is full of Southern flavor.
- Flexible ingredients. Use all granulated sugar or swap in brown sugar for a richer taste.
- No fuss crust. A single crust means less prep, and it can be homemade or store-bought.
- Beautiful puffed top. The custard bakes up golden and slightly puffed, giving a lovely, crusty finish.
Ingredient Notes
- Granulated sugar and brown sugar: You can use 1 cup of each for deeper flavor, or substitute all granulated sugar if you prefer a more traditional taste.
- Cornmeal: A small amount gives chess pie its signature texture.
- Butter and eggs: These enrich the custard and help it bake into a creamy, puffed filling.
- Vinegar and vanilla: A touch of acid balances the sweetness, and vanilla rounds out the flavor.
- Pie crust: Homemade all-butter pastry is ideal, but a refrigerated sheet will work just fine.
Steps to Make Classic Chess Pie
- Line a pie plate with pastry and blind bake for a partially baked crust.
- While the par-baked crust cools, combine the sugars, flour, cornmeal, , milk, and butter in a saucepan and cook until the sugars are dissolved.
- Add the beaten egg, salt, and vanilla mixture along with the vinegar, and mix well.
- Pour the filling into the cooled pie shell and bake for 45 to 55 minutes, until puffed and golden.
- Cool the pie on a rack before serving.
Recipe Variations
- For a more traditional chess pie, use all granulated sugar.
- It’s a sweet pie. You can omit about 1/4 to1/2 cup of either sugar to tone down the sweetness.
Serving Suggestions
- Serve at room temperature or slightly chilled with coffee or tea.
- Add a dollop of whipped cream or a scoop of vanilla ice cream.
- Pair it with fresh berries to balance the sweetness.
How to Store
Refrigerate: Store leftover chess pie in the refrigerator, loosely covered, for up to 4 days.
Freeze? Not recommended, as the custard filling may separate when thawed.
To Serve Again: Let come to room temperature before serving, or warm slices slightly in the microwave.
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
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.
