This old-fashioned chess pie recipe is one you’ll come back to again and again. It’s sweet, buttery, and delightfully chewy along the edges; a classic pie every baker should know!
To make the filling and assemble:
Prepare. Preheat your oven to 325°F.
Make the filling mixture. Stir together the butter, sugar, milk, eggs, and vanilla in a large mixing bowl. Once the mixture is well-combined, stir in the cornmeal and salt.
Bake. Pour the filling into the crust and bake for 55 to 60 minutes, or until the crust is golden brown and the filling is set. Let the chess pie cool completely before slicing and serving.
Here are some pointers for making perfect chess pie.
- Food processor instructions. You can make the crust in your food processor by pulsing the dry ingredients, then pulsing in the butter, followed by the water.
- About the pie crust. I’ve included my favorite all-butter pie crust in this recipe. But feel free to use your favorite basic pie crust recipe. If you’re short on time, you can use a store-bought crust, too.
- Keeping your chess pie from cracking. Setting the pie pan on a baking sheet and letting it cool completely before moving it will help keep the pie from cracking. But even if it does crack, it’s still delicious!
- Knowing when it’s done. The center of a chess pie should have a very slight jiggle when the pie is ready; if the filling seems liquid-y, it needs more time in the oven.
A simple dusting of powdered sugar or a dollop of whipped cream is the perfect finishing touch for chess pie, although it’s also delicious as-is. Candied pecans or fresh fruit are an excellent pairing with chess pie, too.
Once the your chess pie has cooled completely, cover it with plastic wrap and refrigerate it for 3 to 5 days.
Easy Southern Chess Pie Recipe
Sometimes when you have a food blog—or even when you just love to bake!—it’s hard to resist the flashy recipes. You know, the twists on classics, the elaborate flavor combinations. But today, we’re going back to basics with this old-fashioned chess pie.
Well, there’s a reason classics are, well, classic. Sometimes simple is best. Inside the flaky homemade crust is a chewy-yet-also-custardy, buttery, absolutely delectable filling. Resist the temptation to add mix-ins—all you need are some fresh berries and maybe a dollop of whipped cream for the perfect dessert.
What really is the difference between Chess Pie and Buttermilk Pie?
FAQ
What is the difference between chess pie and custard pie?
What is another name for a custard pie?
What makes a chess pie a chess pie?
Is buttermilk pie and chess pie the same thing?
Is buttermilk Pie a chess pie?
Buttermilk pie, true to its name, has a creamy dairy-based filling that’s both sweet and tangy. Like chess pie, it has a buttery pastry crust and the filling is also made with sugar, butter, and eggs. But most buttermilk pie recipes also include fresh lemon juice and zest for extra brightness as well as a little vanilla extract.
What is a chess pie?
They’ll usually say something along the lines of: “Chess pie is a southern-style custard pie made with butter, buttermilk, and cornmeal.” Which is true, except for when it’s not. Chess pie can be found in big swaths of the South, but also in Appalachia and parts of the Midwest.
What is the difference between chess pie and cornmeal pie?
Cornmeal as a stabilizer in the filling is distinct to chess pie.” Buttermilk is the main factor in differentiating the two pies. Adding an acidic ingredient, like buttermilk or vinegar, to the pie will cut down on the sweetness and change the consistency of the filling. More specifically, these ingredients affect the cooking of the eggs.