This classic Chess Pie recipe delivers pure comfort in every silky-smooth slice. With just 10 minutes of prep and an hour of baking, you’ll create a rich, buttery Southern dessert that’s stood the test of time.
At only 242 calories per serving, this traditional pie strikes the perfect balance between indulgent and mindful – featuring a luxurious custard-like filling that melts in your mouth.
The magic happens when simple pantry ingredients transform into a caramelized top layer and velvety center that’ll make any dessert lover swoon.
Ingredients Section
- Butter: ½ cup salted, at room temperature for smooth mixing
- Sugar: 2 cups granulated, creates the signature sweet base
- Dry Mix: 1 tbsp each of all-purpose flour and cornmeal, adds texture
- Eggs: 5 large, room temperature for better incorporation
- Milk: 1 cup, regular or buttermilk works perfectly
- Flavoring: 1 tsp vanilla extract, 2 tbsp fresh lemon juice, 1 tsp zest for bright flavor
- Pie Crust: One unbaked 9-inch crust
Instructions Section
- Prepare Base: Beat butter and sugar until creamy and well combined
- Mix Dry: Incorporate flour and cornmeal into the butter mixture
- Add Eggs: Beat in eggs one at a time until mixture is smooth
- Flavor Mix: Blend in milk, vanilla, lemon juice, and zest until silky
- Assemble: Pour filling into unbaked pie crust, smooth top evenly
- Initial Bake: Place in 350°F oven for 30 minutes
- Protection: Cover with sprayed foil to prevent over-browning
- Final Bake: Continue baking 25-30 minutes more until set
- Cool Down: Let rest for one hour before serving
Cooking Tips
Room temperature ingredients make all the difference in this Chess Pie! Take your butter and eggs out of the fridge about an hour before baking. When creaming the butter and sugar, mix until light and fluffy – this creates tiny air pockets for a better texture.
The cornmeal might seem odd, but it adds that classic Chess Pie texture we all love. Keep an eye on your pie’s color during baking – the foil tent trick helps create that perfect golden-brown top.
Variations
Chess Pie is super flexible! Try buttermilk instead of regular milk for extra tang. You can skip the lemon and add 1/4 cup of cocoa powder for a chocolate version, or swap the lemon for lime juice and zest for a different citrus kick.
Some bakers add a splash of bourbon or a pinch of nutmeg for a Southern twist. Want it extra rich? Use heavy cream instead of milk!
Serving Tips
Let your Chess Pie cool completely – it needs time to set up properly. Serve it at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream.
A light dusting of powdered sugar on top makes it extra pretty! This pie tastes amazing slightly chilled too. Cut small slices – it’s wonderfully rich and sweet.
Storage
Once your Chess Pie has cooled completely, you can keep it at room temperature for 24 hours. After that, pop it in the fridge where it’ll stay fresh for up to 5 days.
Cover it loosely with foil or plastic wrap to keep it from drying out. Want to save it longer? You can freeze individual slices wrapped well in plastic wrap and foil for up to 3 months.
Chess Pie
Equipment
- 9-inch pie plate
- Medium mixing bowl
Ingredients
Pie Filling
- 1/2 cup salted butter room temp
- 2 cups granulated sugar
- 1 Tablespoon all-purpose flour
- 1 Tablespoon cornmeal
- 5 large eggs room temp
- 1 cup milk or buttermilk
- 1 teaspoon vanilla extract
- 2 Tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 pie crust unbaked
Instructions
- In a medium mixing bowl, cream the butter and sugar. Beat in the flour and cornmeal. Add the eggs, one at a time, beating well after each.
- When the egg mixture is well beaten add the milk, vanilla, lemon juice and zest beat until smooth.
- Add unbaked pie crust to 9” pie plate and crimp the edges. Pour in pie filling.
- Bake at 350 degrees F for 55-60 minutes. Check the pie after 30 minutes and tent a piece of aluminum foil on top to keep it from getting too brown. (I spray the foil with a non-stick spray to keep it from sticking to the top of the pie.)
- Allow to cool for one hour before serving.
