Southern Chess Pie

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

Enjoy the rich, creamy goodness of the best Southern Chess Pie with our family's recipe! This classic dessert is surprisingly easy to make with just 5 simple ingredients. Perfect for any occasion - from Pi(e) Day to Thanksgiving!

Course: Desserts

Cuisine: Southern

Prep Time: 10

Cook Time: 55

Total Time: 1 5

Servings: slices

Calories: 377kcal

Ingredients

Pie Crust

1½ cups all purpose flour
½ teaspoon salt
9 Tablespoons unsalted butter
3-4 Tablespoons water cold

Filling

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

Pie Crust

Slice butter and place back in refrigerator until ready to use.
Combine flour and salt in food processor bowl.
Pulse 2 or 3 times to insure it is mixed.
Add butter, a couple of slices at a time, pulsing after each.
Pulse until mixture is crumbly.
Add water, one tablespoon at a time, pulsing after each, just until dough holds together.
Turn out onto a piece of plastic wrap.
Flatten into a disc and wrap.
Refrigerate for 15 minutes.
Unwrap and place on a piece of parchment paper sprinkled with flour.
Sprinkle top of dough with flour.
Roll out into a large circle, ⅛-inch thick.
Fit dough into pie plate.
Trim.

Filling

Heat oven to 350℉/177℃.
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 For Success:

To substitute salted butter in the crust, reduce salt to ¼ teaspoon.
To substitute unsalted butter in the filling, add ¼ teaspoon salt.
Make sure that the butter, milk, and eggs are at room temperature to prevent curdling and ensure a smooth, creamy texture.
Room temperature is about 70℉/21℃.
Beat the filling well to ensure that all the ingredients are fully incorporated! You don't want to see chunks of butter or egg in your filling.
Use an oven thermometer to ensure accurate cooking temperatures.
If you're unsure your pie is baked, you can insert a cake tester or a knife into the center of the pie. If it comes out clean, the pie is baked!
You may need to cover the pie with foil about 40 minutes into baking
Be sure to allow the pie to cool completely before serving to let the filling set properly!

Nutrition