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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, but 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

→ This post is also available as a Web Story: Chess Pie

About The Recipe

The very first time I made this pie was with my best friend a little over a year ago. It was national pie day so we wanted to make a pie. My mom suggested a southern classic from her childhood, which also happened to be the very first pie she learned to make.

It was a family tradition that she was passing along to us! She had business issues that needed her focus, so she left the two of us to run amuck in the kitchen with my great grandmother’s recipe.

We had so much fun, and the pie turned out great! 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. And with my mom’s tweaks, this recipe 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 – bakes at the same time as the pie, so no need to pre-bake!
  • Salted Butter – adds richness and helps balance the sweetness.
  • Granulated Sugar – gives this pie just the right amount of sweetness.
  • Eggs – are the base of a custard. They thicken the filling and give it it’s texture.
  • All-Purpose Flour – helps to thicken the filling.
  • Cornmeal – adds a little bit of texture.
  • Whole Milk – has a higher fat content and helps this custard bake up smooth and creamy.
  • Vanilla Extract – enhances the flavor.
  • Lemon Juice – adds just a bit of tartness to cut some of the sweetness.
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 degrees F for 55-60 minutes, or until the pie is 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.

Expert Tips

  • If this recipe curdles after you’ve added everything, some of your ingredients were too cold. You can fix this by transferring the filling from the mixer to a microwave safe bowl. Heat it for 30 seconds, then stir. If it’s still curdled, heat for an additional 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
4.71 from 37 votes

Southern Chess Pie

Deliciously sweet, buttery, easy to make, and a true classic! This Southern Chess Pie is perfect for any and all occasions occasion.
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes
Servings: 8

Ingredients
 

  • 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℉.
  • 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 + Tips!

    • If this recipe curdles after you’ve added everything, some of your ingredients were too cold. You can fix this by transferring the filling from the mixer to a microwave safe bowl. Heat it for 30 seconds, then stir. If it’s still curdled, heat for an additional 30 seconds.
    • You may need to cover the pie with foil about 40 minutes into baking.
  •  

Nutrition

Serving: 1slice | Calories: 368kcal | Carbohydrates: 53g | Protein: 5g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 150mg | Sodium: 148mg | Potassium: 103mg | Fiber: 0.2g | Sugar: 52g | Vitamin A: 573IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 1mg

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 @bakerstble or hashtag it #BakersTable!

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14 Comments

  1. 5 stars
    I had never heard of a chess pie, but stumbled across your recipe on Pinterest and decided to give it a try. I cannot believe I never knew this pie existed!!! This recipe is definitely a keeper. Thank you so much!!!

    1. Hi Barrett! I’m so happy to hear you enjoyed this pie. It’s one of our family’s oldest and most favorite recipes to make during the holiday season. We hope you find more recipes to love on our site! Happy holidays! x, Caylie

  2. 5 stars
    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!

    1. 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

    1. 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