Chess Pie Recipe

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This Classic Chess Pie recipe is rich, buttery, and full of sugary sweetness with a crisp, flaky crust. An easy, old-fashioned Southern favorite that's perfect for holidays, family gatherings, or any time you’re craving a classic custard pie!

Prep Time25

Cook Time45

Total Time1 10

Course: Dessert

Cuisine: American, Southern

Servings: servings

Author: Amy Nash

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 1/2 cup of buttermilk or evaporated milk in place of the whole milk.

Nutrition

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