Southern Chess Pie

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!

chess pie with two forks, four slices taken out of it, and whipped cream

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.

chess pie with a slice taken out of it

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

pie crust, milk, eggs, sugar, vanilla, flour, lemon juice, cornmeal, and butter on a marble counter

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.

chess pie with two forks, four slices taken out of it, and whipped cream

Southern Chess Pie

Traci
Pumpkin Spice Cake with Chai Buttercream Frostin
4.66 from 23 votes
Prep Time 10 mins
Cook Time 55 mins
Total Time 1 hr 5 mins
Course Desserts
Cuisine Southern
Servings 1 pie
Calories 263 kcal

Ingredients
 

  • 1 10 inch unbaked [pie crust]
  • ½ cup butter
  • 2 cups sugar
  • 5 large eggs
  • 1 Tablespoon all-purpose flour
  • 1 Tablespoon cornmeal
  • 1 cup milk
  • 1 teaspoon vanilla
  • 2 Tablespoons lemon juice

Instructions

  • Preheat oven to 350 degrees.
  • 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

Serving: 1sliceCalories: 263kcalCarbohydrates: 54gProtein: 5gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gCholesterol: 119mgSodium: 62mgSugar: 50g

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

When you make this recipe, remember to tag @abakers_table or hashtag it #BakersTable!

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