Growing up in the South, Chess Pie was a staple. It’s delicious any time of year, but I especially look forward to it during the holidays. This easy custard pie is silky, ever so sweet, and a breeze to make. Like many old-fashioned recipes, it’s stripped down to the basics with a few simple pantry staples, which keeps costs down (the whole pie comes in at under $5!) and helps me avoid extra grocery trips when things get busy. This classic pie is smooth and custardy inside, with a beautifully browned top—exactly how I like it.
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Old-Fashioned Chess Pie Recipe
The classic chess pie has been around for generations, and there are many variations depending on who you ask! My version here uses simple ingredients like sugar, eggs, butter, and a touch of cornmeal to make a custard filling that’s rich and sweet with a hint of texture. I also stir in a splash of vinegar, a traditional trick that adds tang and helps offset some of the sweetness. If you’re a pecan pie fan, you’ll love this one too! It has a rich, caramel-like flavor, just a little smoother and nut-free. Whether you are planning your holiday table or craving a classic Southern treat any day of the week, chess pie is always a winner IMHO.
Recipe Tips & Suggestions
- Parbake for a crisp crust. Giving the crust a head start in the oven helps prevent the dreaded soggy bottom! Since the filling for chess pie is very liquidy, I give the crust a quick parbake to help the crust hold up and stay flaky.
- Don’t skip docking the crust. When you poke little holes in the bottom of your crust with a fork (a step called docking), you’re helping steam escape so the crust doesn’t bubble up while pre-baking. It keeps the bottom nice and flat, which means your filling will sit evenly.
- Turn your oven down! I start with a hotter oven to set the crust quickly, then lower the temperature once the filling goes in. This keeps the edges from overbaking while the center cooks gently.
- Every oven runs a little differently, so keep an eye on your pie toward the end of baking. You want it to have a golden top and a slight jiggle in the center (it’ll finish setting as it cools).
Chess Pie
Cost $4.24 recipe / $0.53 serving
Ingredients
- 1 pie crust (unbaked, (9-inch pie crust) $1.34*)
- 1½ cups granulated sugar (300g, $0.51)
- 2 Tbsp fine yellow cornmeal (18g, $0.08)
- 1 Tbsp all-purpose flour (8g, $0.01)
- ½ tsp salt (3g, $0.03)
- ½ cup salted butter (melted and slightly cooled, (115g) $0.92)
- 3 large eggs ($0.59)
- ¼ cup whole milk (60ml, $0.07)
- 1 Tbsp apple cider vinegar ($0.04)
- 1 tsp vanilla extract ($0.65)
Instructions
- Gather all ingredients and preheat your oven to 375°F (190°C).
- Roll out the pie dough to about 12 inches in diameter and gently transfer to a 9-inch pie plate, crimping the edges as desired.**
- Line with parchment or foil and fill with pie weights or dried beans. Bake for 10–12 minutes until the edges start to set. Remove weights and parchment, prick the bottom lightly with a fork, and bake 2-3 more minutes until dry. Let cool slightly.***
- In a large bowl, whisk sugar, cornmeal, flour, and salt. Stir in melted butter, then beat in eggs one at a time. Mix in milk, apple cider vinegar, and vanilla until smooth.
- Pour filling into the crust and gently tap to release air bubbles. Reduce the oven temperature to 350°F (175°C) and bake for 40-50 minutes until the top is golden and the center jiggles slightly.****
- Let the pie cool at room temperature for at least 2 hours before slicing. Slice into 8 wedges and enjoy!
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Equipment
- 9'' Pie Pan
- Parchment Paper or Foil
- Pie Weights or Dried Beans
- Large Bowl
Notes
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!how to make Chess Pie step-by-step photos
Gather all the ingredients and preheat your oven to 375°F (190°C).
Prep the pie crust: Roll out one 9-inch pie crust to about 12 inches in diameter (all the way around). Gently place the rolled out crust into a 9-inch pie pan.
Crimp the crust: Now, crimp the edges of the pie crust as you desire. I went for a simple scalloped edge by using two fingers to gently press the dough in opposite directions all the way around the rim.
Blind bake the pie crust: Line the pie crust with parchment paper or foil. Now fill this with pie weights or dried beans and bake for 10-12 minutes, just until the edges begin to set.
Remove the weights/beans and parchment/foil, and prick the bottom lightly with a fork. Doing this helps release any trapped steam and stops air pockets from puffing up as your crust finishes baking. Bake the crust for 2-3 more minutes until dry. Let it cool slightly.
Make the filling: Add 1½ cups granulated sugar, 2 Tbsp fine yellow cornmeal, 1 Tbsp all-purpose flour, and ½ tsp salt to a large bowl and whisk.
Stir in ½ cup melted salted butter, then beat in one egg at a time (you need 3 large eggs total). Adding the eggs one at a time helps each egg blend into the filling smoothly.
Then add in ¼ cup whole milk, 1 Tbsp apple cider vinegar, and 1 tsp vanilla until smooth.
Bake: Pour the pie filling into the parbaked pie crust and gently tap the dish onto your work surface to release air bubbles. Turn the oven temperature down to 350°F (175°C) and bake for 40-50 minutes until the top is golden and the center jiggles slightly.
Cool and serve: Remove the pie from the oven and let it cool for about 2 hours at room temperature. Slice your homemade chess pie into 8 slices and enjoy!
Make it Ahead
You’ll want to let your chess pie cool completely before serving so the filling can set—this part’s non-negotiable! For Thanksgiving (or any busy baking day), you’ve got a couple of options. You can bake the whole pie ahead of time and store it in the fridge once cooled, then bring it to room temperature before serving.
Or, if you like to break up the work, parbake the crust and mix up the filling a day in advance. Store the filling separately, covered in the fridge, and let it sit at room temperature for about 30 minutes before baking to take the chill off.
How to Serve Chess Pie
I recommend using a sharp knife and wiping it clean between cuts once the pie has cooled to room temperature. That’s also when chess pie tastes its best, as the flavor really comes through and the filling will be set. If you want to add a little something extra, top each slice with whipped cream, a light dusting of powdered sugar, or a few fresh berries. They add just enough flair without taking away from the pie’s classic, old-fashioned sweetness!
Storage & Reheating
Like other egg-rich custard pies, chess pie is best stored in the fridge for up to 4 days. Keep it in an airtight container or wrapped tightly in plastic wrap. I much prefer this pie when it’s served fresh, but you can freeze it for up to 2 months if you don’t mind any possible texture changes. Wrap tightly in plastic wrap and then foil. Thaw overnight in the fridge before serving. Serve leftovers at room temp or warmed (ever so slightly!) in a low oven (250–275°F / 120–135°C) for 5–10 minutes to refresh the texture.
The pie looks and smells delicious. But the top was domed and cracked and fell as it cooled. I don’t mind too much, we aren’t fancy, but do you have any tips on preventing this from happening in the future?
Hi Emily! It’s normal for a chess pie to fall some as it naturally deflates as the steam from the filling escapes during cooling. It’s possible that it got slightly overcooked causing it to puff up a little more than normal, causing a more drastic deflation/cracking. It could also be caused by cooling the pie down too much too quickly after removing from the oven. I also saw your other comment, did you end up going with milk or half and half?
Hi, Paige. I did use half and half, but thinned it with a little water. Unfortunately the pie did not set at all, very liquidy! But it tasted good.
Do you think it would be okay to use half and half in place of milk? That’s all I usually keep on hand and it’d be great not to buy milk just for 1/4 c. Thanks!
Chess pie is solid, but don’t sleep on the adjacent buttermilk pie!
Any pie adjacent to a chess pie is my kinda pie! Haha
I’ll definitely have to try the buttermilk pie! Chess pie is one my faves!