Hey, y'all! There are few desserts more classic - and decadent - than Southern Chess Pie. While this is an old-fashioned recipe, some dishes never go out of style. Yesterday, today, and tomorrow... chess pie will always be on the menu!

Southern Chess Pie

This is my Auntie JJ's recipe, who was the best cook that I've ever known. I hope you all love it as much as I do!

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Southern Chess Pie Ingredients

• 1 unbaked pie crust, store bought
• 4 large eggs
• 1 stick of butter, melted
• 1 c. granulated sugar
• ¼ c. milk, room temperature
• 3 tbsp. yellow cornmeal
• 1 tbsp. all-purpose flour
• 1 tbsp. lemon juice or white vinegar
• 1 tbsp. vanilla extract
• Pinch of salt

How to Make Southern Chess Pie

1. Preheat your oven to 375°F. 
2. Using a fork, dock the bottom of your pie crust several times.
3. Blind bake the crust. Line the frozen pie crust with parchment paper and fill with pie weights. You can also use dry beans for the pie weights; using pie weights prevents the pie crust from puffing up. Bake for 10 minutes. Remove the parchment paper and weights and bake for an additional 3 to 5 minutes.
4. Allow the pie crust to cool for a few minutes and reduce the heat of your oven to 350F.
5. In a bowl, whisk together melted butter, sugar, eggs, milk, cornmeal, flour, lemon juice or white vinegar, vanilla extract, and a pinch of salt. Whisk until well-combined.
6. Carefully pour the filling into the pie crust. Bake until the edges and the center of the pie completely set. Bake time will be roughly 50 minutes. After 10-15 minutes of baking, shield the edges of pie crust with aluminum foil to prevent excessive browning.
7. Allow the pie to completely cool before slicing. Top with powdered sugar if desired.

Pro Tips For Making This Recipe

1. Remember to blind bake the crust. To blind bake, line the frozen pie crust with parchment paper and fill with pie weights. You can also use dry beans for the pie weights; using pie weights prevents the pie crust from puffing up.
2. After 10-15 minutes of baking, wrap the crust (edges) of the pie with aluminum foil. This will prohibit the pie crust from becoming too brown.
3. You can use vinegar or lemon juice in the recipe; that said, do not use both.

Frequently Asked Questions

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Southern Chess Pie Recipe

Southern Chess Pie

JC Phelps

There are few desserts more decadent or delicious than a traditional Southern Chess Pie. You'll love this old-fashioned, classic recipe!

5 from 30 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings 8 servings

Calories 280 kcal

Ingredients

  

1x2x3x

• 1 unbaked pie crust store bought
• 4 large eggs
• 1 stick butter melted
• 1 c. granulated sugar
• ¼ c. milk room temperature
• 3 tbsp. yellow cornmeal
• 1 tbsp. all-purpose flour
• 1 tbsp. lemon juice or white vinegar
• 1 tbsp. vanilla extract
• Pinch of salt

Instructions

 

• Preheat your oven to 375°F.
• Using a fork, dock the bottom of your pie crust several times.
• Blind bake the crust. Line the frozen pie crust with parchment paper and fill with pie weights. You can also use dry beans for the pie weights; using pie weights prevents the pie crust from puffing up. Bake for 10 minutes. Remove the parchment paper and weights and bake for an additional 3 to 5 minutes.
• Allow the pie crust to cool for a few minutes and reduce the heat of your oven to 350F.
• In a bowl, whisk together melted butter, sugar, eggs, milk, cornmeal, flour, lemon juice or white vinegar, vanilla extract, and a pinch of salt. Whisk until well-combined.
• Carefully pour the filling into the pie crust. Bake until the edges and the center of the pie completely set. Bake time will be roughly 50 minutes. After 10-15 minutes of baking, shield the edges of pie crust with aluminum foil to prevent excessive browning.
• Allow the pie to completely cool before slicing. Top with powdered sugar if desired.

Notes

• Remember to blind bake the crust. To blind bake, line the frozen pie crust with parchment paper and fill with pie weights. You can also use dry beans for the pie weights; using pie weights prevents the pie crust from puffing up.
• After 10-15 minutes of baking, wrap the crust (edges) of the pie with aluminum foil. This will prohibit the pie crust from becoming too brown.
• You can use vinegar or lemon juice in the recipe; that said, do not use both.

Nutrition

Calories: 280kcalCarbohydrates: 46gProtein: 5gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 83mgSodium: 122mgPotassium: 85mgFiber: 1gSugar: 30gVitamin A: 131IUCalcium: 27mgIron: 1mg

Tried this recipe?Let us know how it was!

Y'all come back now, ya hear?

My best,

JC

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