Southern Chess Pie
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Sweet, buttery, and oh so creamy, this is the best Southern Chess Pie! If there’s anything that you need today, it’s this! The deliciously creamy, custardy filling is made with just a few simple ingredients that you already have in your fridge right now! Milk, eggs, lemon juice, sugar, butter… It’s all super simple, but the flavor is so good that it makes you think it takes years to master this recipe, when it’s actually one of the easiest things you can make. Trust me, this southern chess pie is roll your eyes back amazing. Finish the pie with your choice of Chantilly cream or flaked salt to give it just that little bit of extra oomph. Every bite is perfectly sweet, smooth, creamy, and bursting with flavor. It’s the perfect treat for any time of year!
→ This post is also available as a Web Story: Chess Pie
About The Recipe
So, the very first time I made this pie was with my best friend about a little over a year ago. It was national pie day and my mom remembered a southern classic from her childhood, which happened to be the very first pie she had ever learned to make.
The tradition was being passed on to me and my friend. She had business to tend to and left the two of us to run amuck in the kitchen with my great grandmother’s recipe.
Needless to say, it actually turned out! It was really, really good.
From that moment on, this chess pie has become my go-to pie for any occasion! It’s seriously SO easy to make, but still impressive.
I mean, this recipe has been around for decades, and comes from a family of cooks…it makes sense. But, with my mom tweaking this recipe, it has become the best-ever chess pie recipe!
So, whether you’re making this for your next get-together or just to have a fun dessert after dinner, this pie is sure to be everyone’s new favorite.
Equipment Needed
- A Mixer
- 10 Inch Pie Pan
Ingredients
- Unbaked Pie Crust
- Butter
- Sugar
- Eggs
- All-Purpose Flour
- Cornmeal
- Milk
- Vanilla
- Lemon Juice
Instructions
In the mixer, beat together the butter and sugar until creamy.
Add the eggs one at a time, mixing well after each addition.
Add in the flour and cornmeal. Beat until light and fluffy.
Beat in the milk, vanilla, and lemon juice until smooth.
Pour the filling into the unbaked pie crust and bake at 350 for 55-60 minutes, or until the pie is totally set. Let cool completely before serving.
What To Serve With Chess Pie…
Honestly, this pie doesn’t even need anything, but when you’re having dessert… Why not go all out? Here are some of my favorite things to serve alongside this recipe!
How To Store
You can keep this pie covered in the pie plate or in a container in the fridge for about 3-5 days. You could also freeze this recipe, but you need to freeze each slice individually! To thaw, just set out on the counter and let it come to room temperature. You could also place it in the microwave for a few seconds to warm it up!
Expert Tips
- If this recipe curdles after you’ve added everything, it’s okay! Transfer the filling from the mixer to a microwave safe bowl, and set it for 1 minute. Stop half way and whisk thoroughly before placing it back in the microwave for the remaining 30 seconds.
- You may need to cover the pie with foil about 40 minutes into baking.
When you make this Southern Chess Pie, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.
Southern Chess Pie
Ingredients
- 1 10-inch unbaked pie crust
- ½ cup salted butter, room temperature
- 2 cups granulated sugar
- 5 large eggs, room temperature
- 1 Tablespoon all purpose flour
- 1 Tablespoon cornmeal
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 2 Tablespoons lemon juice
Instructions
- Heat oven to 350 °F.
- Cream butter and sugar.
- Add eggs one at a time, beating well after each addition.
- Beat in flour and cornmeal.
- Add milk, vanilla, and lemon juice.
- Beat well.
- Pour into unbaked pie crust and place in oven.
- Bake for 55-60 minutes, until set. (or until a knife inserted in the center comes out clean)
Notes
- If this recipe curdles after you’ve added everything, it’s okay! Transfer the filling from the mixer to a microwave safe bowl, and set it for 1 minute. Stop half way and whisk thoroughly before placing it back in the microwave for the remaining 30 seconds.
- You may need to cover the pie with foil about 40 minutes into baking.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
I was just wondering does the lemon juice leave the pie tasting lemony?
Hi Angela! There is no lemon flavor in the pie at all. Let me know if you have any other questions.
I’ve been making Chess pies for my son in law for the past few years. Every year I try a different recipe.
He’s always said the pies were good, but I could tell by his reaction it was just a “pie”.
This year I made your recipe, with only a minor substitute- corn flour for the cornmeal, as all I had was a stone ground cracked corn meal.
My son in law this year said “mom, you’ve perfected the chess pie!!”
He’s already downed 4 slices!
(His wife said he’s skinny, he can handle it)
I’ve added this one to my recipe book!
Thank you!
Hi Karen! Thank you so much for making our recipe and sharing it with your family, we’re so happy to hear that he loved it! We hope you find lots more recipes to love on our blog 😊 Happy holiday’s! x, Caylie
What type of butter do you use? Sweet cream, salted, unsalted?
Hi Yvvil! I use salted butter. I’m updating the recipe card now. Let me know if you have any more questions.
Why does my pie not set in the middle. It cooks around the edges but not in the middle
Hi Kay! If the pie isn’t set in the middle, but is on the edges, that means the pie is still underbaked and just needs to be baked a bit longer. Hope this helps! Please let us know if you have any other questions 😊 x, Caylie