Rich, buttery, and packed with sweetness, Chess Pie is a southern classic with a luscious custard filling and crisp, buttery crust! Made with simple pantry staples and easy steps, it’s perfect for first-time bakers and seasoned pie pros alike.
There are quite a few variations on chess pie, but this classic version is my personal favorite. Legend has it the name comes from folks calling it “jes’ pie” – simple, easy, and downright satisfying. With everyday ingredients like cornmeal, vanilla extract, and my flaky homemade pie dough, it’s a staple recipe in southern kitchens for good reason.
Even if it’s your very first custard pie, this easy recipe is practically foolproof. Just grab a large bowl, a whisk, and a little bit of patience – no fancy gadgets required. Whether you go with a store-bought pie crust or roll out a homemade buttery crust (well worth the smidge of extra effort), the filling sets up like a dream every single time.
For more classic American pie favorites that everyone loves, check out my recipes for Southern Pecan Pie, Arkansas Possum Pie, Southern Peach Pie, Caramel Apple Pie, Cranberry Apple Pie, Classic Blueberry Pie, and my Pumpkin Chiffon Pie!
Why We Love This Recipe
- That custard filling sets up beautifully without any tricky steps, so you’ll feel like a pro even if it’s your first time baking one!
- No fancy ingredients here – just good old kitchen staples like sugar, cornmeal, and vanilla coming together to make pure pie magic.
- It’s the ultimate make-ahead pie, holding up like a champ for days, perfect for stress-free party prep.
What You’ll Need
This is what you’ll need to make this recipe, you’ll find the full recipe with all the measurements in the recipe card below the post.
- Vanilla Extract – Gives the filling that warm, cozy flavor that rounds everything out.
- Unbaked Pie Crust – The buttery base that holds all that sweet, custardy goodness; my Homemade Flaky Pie Crust would be perfect, or use store-bought to save you some prep time.
- Granulated Sugar – Brings classic sugary sweetness and helps the custard filling set just right.
- Yellow Cornmeal – Adds a little texture, a unique flavor, and helps thicken the filling into that perfect custardy bite.
- All-Purpose Flour – Supports the cornmeal to firm up the filling without making it heavy.
- Salt – Balances all the sweet flavors and makes everything pop.
- Large Eggs – Create that silky custard magic; room temperature is best for mixing.
- Whole Milk – Adds creaminess; swap for buttermilk or evaporated milk if you want a little extra richness or depth.
- Salted Butter, Melted – Brings a rich, buttery flavor to every bite; if using unsalted butter, toss in an extra pinch of salt.
- Fresh Lemon Juice – Brightens the filling and keeps the pie from tasting too sweet.
How to Make Old-Fashioned Chess Pie
- Prepare pie crust. Roll out your unbaked pie crust and gently press it into a 9-inch pie plate (affiliate link), crimping the edges. Pop it in the freezer while you whip up the filling to help keep that buttery crust nice and flaky during baking.
- Mix dry ingredients. In a large bowl, whisk together the granulated sugar, yellow cornmeal, all-purpose flour, and salt. This will be the base that gives your classic chess pie its signature custard filling.
- Beat wet ingredients. In another bowl, beat the large eggs until light and fluffy using an electric mixer. Add the whole milk, melted salted butter, fresh lemon juice, and pure vanilla extract, mixing until everything is smooth and well combined.
- Combine mixtures. Pour the egg mixture into the bowl with your dry ingredients. Stir everything together until fully moistened, making sure there are no dry pockets left.
- Fill the crust. Take your chilled pie crust from the freezer and pour the custard pie filling into it, spreading it out evenly.
- Bake. Place the pie in a hot oven at 400 degrees F and bake for 15 minutes. Then, without opening the oven door, reduce the heat to 350 degrees F and continue baking for another 30-35 minutes, until the pie is golden brown, mostly set around the edges, and just slightly jiggly in the center of the pie.
- Check doneness. For extra assurance, you can insert a digital thermometer into the center of the chess pie – it should read between 148 and 150 degrees F when it’s perfectly baked.
- Cool and serve. Let the entire pie cool completely on a wire rack. Once cooled, dust the top with powdered sugar and serve at room temperature, maybe with a dollop of whipped cream or some fresh berries if you like!
Recipe FAQ’s
While both are custard pies, chess pie includes cornmeal and sometimes vinegar, giving it a distinct texture and flavor. Buttermilk pie uses buttermilk, resulting in a tangier taste and smoother texture.
Yes, slight cracking on the surface is fairly typical for chess pie. It doesn’t affect the taste and I think it just adds to its rustic charm.
You can leave chess pie at room temperature for about 24 hours. After that, it’s best to refrigerate it to keep the custard filling fresh and safe to eat.
Absolutely! Chess pie is a fantastic make-ahead dessert. Once baked and cooled, it can be stored at room temperature for up to 24 hours or refrigerated for up to 5 days. This makes it perfect for preparing in advance for holidays or gatherings.
Yes, chess pie freezes well. After baking and cooling, wrap the pie tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
Tips for Success
- Freeze the unbaked pie crust. It helps to keep it from shrinking – don’t skip this step! Find more tips in my How to Blind Bake a Pie Crust post.
- Use room temperature eggs and milk – It helps create a smoother, creamier custard filling that bakes up evenly.
- Watch the center of the pie – A little jiggle at the end of baking means the custard will set up perfectly as it cools.
- Cover the pie crust edges – If they start browning too fast, a pie shield or a piece of foil will save the day.
- Cool the pie completely – This gives the custard filling time to firm up, so your slices come out clean and gorgeous.
What To Serve With Southern Chess Pie
While there is nothing like a simple slice of chess pie all on its own, this is also delicious served with some fresh berries or a dollop of homemade whipped cream on the side.
Substitutions and Variations
- Lemon Chess Pie: Add 3 Tablespoons of lemon zest and increase the lemon juice to ¼ cup for extra citrusy flavor.
- Coconut Chess Pie: Add 1 ½ cups of sweetened shredded coconut along with 1-2 teaspoons of coconut extract to the filling for a sweet, tropical twist.
- Pecan Chess Pie: Stir in 1 ½ cups of pecan halves or chopped pecans into the batter for a little southern crunch.
More Delicious Pie Recipes You’ll Love
- Chocolate Cream Pie
- Easy Pineapple Pie
- Best Strawberry Rhubarb Pie
- French Silk Pie
- Raspberry Cream Pie
- Old-Fashioned Banana Cream Pie
- No-Bake Kool Aid Pie
Chess Pie Recipe
Ingredients
- 1 unbaked pie crust
- 1½ cups (300g) granulated sugar
- 2 Tablespoons (22g) yellow cornmeal
- 1 Tablespoons all-purpose flour
- ½ teaspoon salt
- 4 large eggs
- ½ cup whole milk
- ½ cup salted butter melted
- 1½ Tablespoons fresh lemon juice
- 2 teaspoons pure vanilla extract
Instructions
- Preheat oven to 400 degrees F. Make and roll out pie crust. Press into a 9-inch pie pan, crimping the edges. Set in the freezer while preparing the filling.
- In a large bowl, whisk together the sugar, cornmeal, flour, and salt. Set aside.
- In another bowl, beat the eggs until light and fluffy using an electric mixer. Add milk, butter, lemon juice, and vanilla extract, then mix again.
- Add the egg mixture to the flour mixture, stirring until evenly moistened and combined. Pour into the chilled pie crust.
- Bake at 400 degrees F for 15 minutes, then reduce the oven temperature to 350 degrees F and continue to bake for another 30-35 minutes or until golden brown on the top and just set around the edges with a slight jiggle in the center. You can also test the center of the pie with a digital thermometer to see that it has reached 148 to 150 degrees F.
- Cool completely then dust with powdered sugar just before serving. We like to serve this with some fresh berries or a dollop of sweetened whipped cream.
Notes
- Storage: Store any uneaten pie in the fridge for up to 5 days. Serve chilled or at room temperature.
- Substitutions: You can use ½ cup of buttermilk or evaporated milk in place of the whole milk.
This isn’t old fashioned chess pie, it’s lemon chess pie. Old fashioned chess pie has no lemon, but it does have vinegar.
Hi! Thanks for your knowledge! Yes true, this one has lemon but it does not taste like a lemon pie. It has enough sweetness to balance the tart lemon. I tried several versions with buttermilk, vinegar, and lemon and liked the flavor of the lemon better. I did not want to call it Old Fashioned Chess Pie because yes, a lot of the original recipes call for vinegar. Many Southern Chess pie recipes use lemon and this is the version I preferred.