Discover the irresistible charm of Chess Pie, a classic Southern dessert that's both remarkably simple and unforgettably delicious. Chess Pie is a cousin of custard pie. There are only a few key differences separating the two. Chess pie generally has cornmeal in the custard filling, which helps the custard set quicker and adds a rich, yellow color. The other key factor that separates chess pie from custard pie is that chess pie includes more sugar. So much more sugar that when first developed, more than a century ago, the sugar worked as a preservative allowing this pie to be stored in a kitchen cabinet or chest — thus the name Chess Pie was born.
While we don’t recommend storing this pie in a cabinet, we do recommend serving yourself and everyone else a healthy slice of this decadent Southern pie. This easy Chess Pie recipe features a sweet, custard-like filling with a hint of cornmeal, baked in a flaky crust to golden perfection.
Chess Pie contains very basic ingredients; all easily found in your grocery store.
Refrigerated Pie Crust: Provides the base for the pie. A pre-made crust offers convenience and ensures a consistent, flaky texture.
Granulated Sugar: The primary sweetener in the pie filling. It contributes to the pie's overall sweetness and helps to create a smooth, custard-like texture.
Fine-Ground Yellow Cornmeal: A key ingredient that distinguishes chess pie from other custard pies. It helps the custard set more quickly, adds a subtle texture, and contributes to the pie's rich, yellow color.
All-Purpose Flour: Helps to thicken the pie filling and provides structure.
Unsalted Butter: Adds richness, flavor, and moisture to the pie filling. It also contributes to the pie's smooth texture.
Whole Milk: Adds moisture and richness to the pie filling, helping to create a creamy custard.
Chess Pie is always best when enjoyed fresh, but proper storage will help to maintain its quality for a few days.
Chess Pie should be stored in the refrigerator due to its custard-like filling. Cover the pie loosely with plastic wrap or foil. This prevents it from drying out while still allowing some air circulation to prevent condensation. Avoid storing the pie in an airtight container, as this can trap moisture and make the crust soggy. Store up to 3 days.
Chess Pie can be frozen for longer storage, but the texture may change slightly upon thawing. Allow the pie to cool completely before freezing. Wrap the pie tightly in plastic wrap, then wrap it again in foil. This will protect it from freezer burn. For added protection, place the wrapped pie in a freezer-safe container. Store for up to 1 month. Thaw the pie in the refrigerator overnight before serving.
Unroll pie crust in ungreased 9-inch pie plate; press firmly against side and bottom. Fold over excess dough along edges, and pinch to seal; flute edges or press down with a fork. Place sheet of cooking parchment paper on top of pie crust; fill with dried beans or pie weights.
Bake crust 5 minutes, then remove parchment paper and weights. Bake another 2 to 3 minutes or until crust is just set and golden brown. Set aside to cool slightly. Reduce oven temperature to 350°F.
Meanwhile, in large bowl, stir granulated sugar, cornmeal, flour, salt, melted butter, milk, vinegar, and vanilla until well combined. In small bowl, beat eggs slightly.
Add eggs to sugar mixture; stir until well combined.
Pour filling into pie crust.
Bake 50 to 60 minutes or until filling is set and top of pie is deep golden brown. If crust edges brown too quickly during baking, cover edges with foil.
Cool pie on a cooling rack until completely cooled, about 1 hour. Cut into slices. Sprinkle with powdered sugar just before serving.
Add a teaspoon of grated orange or lemon peel to pie filling, or swap in buttermilk for the whole milk for a unique flavor variation.
| Food Component / Nutrient | Amount | % , Daily Value* |
|---|---|---|
| Total Fat | 14g | 21% |
| Saturated Fat | 7g | 36% |
| Trans Fat | 0g | % Value Not Available |
| Monounsaturated Fat | 4&½g | % Value Not Available |
| Polyunsaturated Fat | 1g | % Value Not Available |
| Omega-3 | 0g | % Value Not Available |
| Cholesterol | 85mg | 29% |
| Sodium | 160mg | 7% |
| Total Carbohydrate | 44g | 15% |
| Dietary Fiber | 0g | 0% |
| Soluble Fiber | 0g | % Value Not Available |
| Insoluble Fiber | 0g | % Value Not Available |
| Sugars | 34g | % Value Not Available |
| Protein | 3g | % Value Not Available |
| Vitamin D | Value Not Available | 6% |
| Calcium | Value Not Available | 0% |
| Iron | Value Not Available | 0% |
| Potassium | 35mg | 1% |
| Vitamin A | Value Not Available | 6% |
| Vitamin C | Value Not Available | 0% |
| Vitamin E | Value Not Available | 0% |
| Thiamin | Value Not Available | 0% |
| Riboflavin | Value Not Available | 6% |
| Niacin | Value Not Available | 0% |
| Vitamin B6 | Value Not Available | 0% |
| Folic Acid | Value Not Available | 4% |
| Vitamin B12 | Value Not Available | 4% |
| Pantothenic Acid | Value Not Available | 2% |
| Phosphorus | Value Not Available | 4% |
| Magnesium | Value Not Available | 0% |
| Zinc | Value Not Available | 0% |
| Manganese | Value Not Available | 0% |
| Selenium | Value Not Available | 8% |
| Copper | Value Not Available | 0% |
| Beta-Carotene | Value Not Available | % Value Not Available |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | ||
