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A slice of chess pie on a white plate with a fork.

Classic Southern Chess Pie

Diana
Classic Southern chess pie with a buttery, sweet custard filling—made with granulated and brown sugar for rich flavor.
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Servings 8 servings
Calories 362
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Course Desserts, Pies
Cuisine Southern
Prep Time 20 minutes
Cook Time 1 hour

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.
    An unbaked pie shell with fork-fluted edges and a rolling pin beside it.
  • 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.
    Make the filling in a saucepan for a chess pie.
  • Fill the pie pastry. Pour the mixture into the cooled pie shell and carefully place the pie on a baking sheet.
    Pie shell filled with chess pie custard filling.
  • 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.
    Overhead view of a whole classic chess pie, baked.
  • Cool the pie on a rack before slicing, and store leftovers, covered, in the fridge.
    Chess pie on a white plate wit a fork.

Nutrition

Calories: 362kcalCarbohydrates: 56gProtein: 4gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 114mgSodium: 282mgPotassium: 105mgFiber: 0.3gSugar: 53gVitamin A: 498IUCalcium: 58mgIron: 1mg
Keyword chess pie, custard pie, southern food
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