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Chess Pie Recipe

Chess Pie

iamwinfred
This chess pie recipe is the kind of dessert that shows up at every Southern potluck for a reason. It only takes a handful of pantry staples and one bowl to whisk together, yet the finished pie has a shiny, crackly top and a filling that is somehow both creamy and slightly chewy at the edges.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 340 kcal

Equipment

  • Ceramic Pie Dish (9 inch)
  • Mixing bowl
  • Whisk
  • Glass Measuring Cups
  • Measuring spoons
  • Pie crust shield optional, to prevent over browning
  • Wire cooling rack
  • Digital kitchen scale optional

Ingredients
  

  • 1 unbaked pie crust (9 inch) homemade or store bought
  • 1.5 cups granulated sugar 300g
  • 0.5 cup unsalted butter 113g, melted and slightly cooled
  • 3 large eggs room temperature
  • 0.25 cup buttermilk 60ml
  • 1 tablespoon yellow cornmeal
  • 1 tablespoon all purpose flour
  • 1 tablespoon white vinegar
  • 1 teaspoon pure vanilla extract
  • 0.25 teaspoon fine sea salt
  • 1 pinch ground nutmeg optional, for the top

For Serving (Optional)

  • freshly whipped cream
  • vanilla ice cream
  • fresh berries

Instructions
 

  • Preheat oven to 350°F. Fit pie crust into a 9-inch dish, crimp edges, and chill in refrigerator while making filling.
  • In a large mixing bowl, whisk together granulated sugar and melted butter until smooth. Add eggs one at a time, whisking well after each addition. Continue whisking until pale and slightly thickened, about 1-2 minutes.
  • Whisk in buttermilk, cornmeal, flour, vinegar, vanilla extract, and salt until just combined. Do not overmix.
  • Remove chilled crust from refrigerator and pour filling in slowly. Sprinkle with nutmeg if desired. Bake on middle rack for 45-50 minutes, until edges are set and center has a slight jiggle. Cover edges with pie shield if browning too quickly.
  • Transfer pie to a wire cooling rack and let cool at room temperature for at least 2 hours before slicing.

Notes

  • Use room temperature eggs so they blend smoothly into the butter and sugar.
  • Do not skip the vinegar. It balances the sweetness and gives the filling its signature tang.
  • Whisk by hand instead of using an electric mixer to avoid adding too much air.
  • Bake on the middle rack for the most even heat distribution.
  • Let the pie cool completely before cutting for clean slices.
  • Add 1/4 cup unsweetened cocoa powder for a chocolate chess pie.
  • Swap in brown sugar for half the granulated sugar for a deeper caramel flavor.
  • Store covered in the refrigerator for up to 5 days or freeze for up to 2 months.
  • Serve chilled or bring to room temperature; no reheating needed.
  • Use a graham cracker crust instead of traditional pastry for a different base.

Nutrition

Serving: 1sliceCalories: 340kcalCarbohydrates: 42gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 95mgSodium: 190mgPotassium: 70mgFiber: 1gSugar: 32gVitamin A: 8IUCalcium: 2mgIron: 4mg
Keyword chess pie, custard pie, potluck pie, southern dessert
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