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Easy Chess Pie Recipe
Ash Tyrrell

Easy Chess Pie Recipe

I still remember the first time I pulled a chess pie out of my oven and watched that golden, crackly top form right before my eyes. I had no idea something this rich could come from just a handful of pantry staples. Once I took my first bite of that buttery, custardy filling, I understood exactly why this old-fashioned chess pie recipe has been a Southern favorite for generations.
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Prep Time 10 minutes
Cook Time 50 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 1 unbaked 9-inch pie crust – this is your base so use a good quality store-bought crust or your favorite homemade recipe
  • 1 ½ cups granulated sugar – gives the filling its signature sweetness and helps create that crackly top
  • ½ cup unsalted butter melted – adds richness; melt it and let it cool slightly before mixing
  • 4 large eggs – the backbone of the custard so bring them to room temperature for a smoother blend
  • 2 tablespoons cornmeal – this is what makes chess pie different from a regular custard pie giving it a bit of texture
  • 1 tablespoon all-purpose flour – helps the filling set properly without turning rubbery
  • ¼ cup evaporated milk – adds creaminess without watering down the filling
  • 1 teaspoon vanilla extract – always use pure vanilla not imitation, for the best flavor
  • 1 tablespoon white vinegar – sounds odd but it balances the sweetness and helps the custard firm up
  • Pinch of salt – rounds out the flavor and keeps the pie from tasting flat

Method
 

  1. Start by placing your unbaked pie crust into your 9-inch pie dish, pressing it gently into the edges. Crimp the border however you like, whether that's a simple fork press or a fancier fluted edge. Keep the crust chilled in the fridge while you make the filling so it stays firm.
  2. In your large bowl, whisk the sugar, cornmeal, flour, and salt together first so there are no lumps. Then add your melted butter, eggs, evaporated milk, vanilla, and vinegar, whisking until everything looks smooth and well combined. This usually takes me about two minutes of steady whisking.
  3. Carefully pour your filling into the chilled pie crust, leaving a little room near the top since the custard will puff slightly while baking. I like to give the dish a gentle shake to settle the mixture evenly before it goes into the oven.
  4. Bake your pie at 350°F for about 45 to 50 minutes, until the top turns golden brown and only the very center has a slight jiggle. If the edges of your crust start browning too fast, loosely cover them with foil halfway through baking.
  5. Once baked, move your pie to a cooling rack and let it sit at room temperature for at least two hours. This cooling step is what lets the custard fully set, so resist the urge to cut into it early no matter how good your kitchen smells.

Notes

  • I always bring my eggs and butter to room temperature first, since cold ingredients make the filling harder to blend smoothly.
  • I whisk by hand instead of using a mixer, because over-beating adds too much air and can cause cracks on top.
  • I place my pie dish on a baking sheet before it goes in the oven, just in case the filling bubbles over the edges.
  • I check for doneness a few minutes early, since ovens vary and an overbaked chess pie turns rubbery instead of creamy.
  • I let my pie cool on the counter rather than in the fridge at first, since a sudden temperature change can make the custard weep.