When it comes to Southern pies, the chess pie recipe is an OG right up there with sweet potato pie and pecan pie. It might not get as much love but it really should boos. My big mama made a mean one that had a flaky crust and a rich custard filling. That baby was smooth as silk. The best part is it didn’t take much effort to make. I am ready to share all of her chess pie secrets with you.
This post may contain affiliate links. Read our disclosure policy.
They’re Lovin’ It! Here’s what They’re Sayin’:
“I tried this recipe and my pie was awesome!!! Thank you so much will be baking another one for holidays it was a hit!!!”
—MARY s.
Video Tutorial
How to Make Chess Pie
Blind Bake
Step 1: Roll your pie dough into your pie plate, stab holes into the bottom and sides of the dough with a fork for ventilation. Line the top of the dough with parchment paper and fill with pie weights (dried beans work too!) for even baking without bulges.
Step 2: Bake for 10 minutes at 350°F.
Mix the Filling and Bake
Step 3: Mix your butter and sugar in a stand mixer (or hand mixer) on medium speed for 3-4 minutes until light and fluffy – like a cloud boos. Toss in the cornmeal and flour and mix it up.
Step 4: Add those eggs one at a time, and don’t forget to scrape down the sides to get all the good stuff up in there. Now toss in the buttermilk, vanilla, lemon juice, zest and salt. Get that filling looking silky and smooth.
Step 5: Pour the filling into the prepped crust and carefully transfer the pie into the oven. No worries if the filling looks somewhat curdled. It ain’t no thing. Your pie filling will still bake up like a dream.
Step 6: Bake for 50-60 minutes (see my tip below). You’ll know the pie is done when the edges are set but the center has a slight jiggle. Remove from the oven and allow it to set for about an hour before serving.
Want to Save This Recipe, Boo?
I'll email this recipe to you, so you can come back to it later!
PRO TIP: If you ain’t got time to play around with a homemade pie dough, frozen store bought is fine. Just blind bake according to the instructions on the package.
Chess Pie Recipe
Want to Save This Recipe, Boo?
I’ll email this recipe to you, so you can come back to it later!
Equipment
Ingredients
- 9" frozen or homemade pie crust Find my homemade crust here
- 1/2 cup unsalted butter room temperature
- 1 1/2 cup granulated sugar
- 2 tbsp yellow cornmeal
- 1 tbsp all purpose flour
- 4 large eggs room temperature
- 1/3 cup buttermilk room temperature
- 1 tsp vanilla extract
- 1 tsp lemon juice or lime
- 1 tsp lemon zest or lime
- 1/4 tsp salt
Instructions
- Preheat oven to 350 degrees. Position a rack in the center of the oven.
- Start by getting your crust ready. For a blind baked crust, use my pie crust recipe, roll one of the disks out into the pie plate then use a fork to poke holes along the sides and bottom of the pie crust. Line the pie crust with parchment paper. Fill with pie weights, making sure the weights are evenly distributed around the pie dish. Pre-bake the crust for 10 minutes. If you would like, you can brush some egg wash on the outside of the crust as well (just take 1 egg and whisk together with a teaspoon of water). If using a frozen crust, following instructions on the package for pre-baking.
- In the bowl of your stand mixer or using your hand mixer, cream the butter and sugar until light and fluffy on medium speed (about 3-4 minutes).
- Next add in the cornmeal and flour.
- Add the eggs, one at a time, beating well and scraping down the sides after each.
- When the egg mixture is well beaten, add buttermilk, vanilla, lemon juice, zest and salt beat until smooth.
- Pour the filling into the pre-baked crust and carefully transfer into the oven.
- Bake for 50-60 minutes, or until the edges of the filling are firm but the center remains slightly jiggly but not liquidy. Note: Check the pie after 15-20 minutes and place a piece of aluminum foil on top to keep it from getting too brown.
- Remove from the oven, place on a cooling rack, and allow to come to room temperature, about 2-3 hours.
Video
Notes
- Room Temp: Chess pie can keep well at room temp for up to 3 days. Just keep it covered in a cool area.
- Fridge: You can keep this pie covered in the pie plate or in an airtight container in the fridge for about 4-5 days just wait until it has cooled completely before storing it. Just bring it back to room temp when you want to serve so that custard melts in your mouth.
- Freezer: Wrap this baby tightly with plastic wrap then add a layer of foil to protect against freezer burn. Label it with the date. It will freeze for up to 3 months.
- Reheating: If reheating individual slices, a quick minute or two in the microwave will do the trick. For larger portions, reheat in the oven (or a toaster oven) at 350 degrees for about 10 minutes.
Nutrition
Recipe Tips
- Go Quality: When you make a simple pie like a chess pie, you gotta lean on better high quality ingredients to make a difference in the overall flavor. So upgrade your butter, eggs and vanilla y’all to make sure that flavor is poppin.
- Don’t Skip the Cornmeal: To create the classic texture of a chess pie, you gotta have that cornmeal. That’s why I didn’t include this ingredient in the recipe substitution notes above. I believe it has no replacement in this recipe. It gives that signature gritty crunch that makes this pie’s flavor and texture unique
- Temperature is Crucial: Don’t even think of using cold butter or eggs in this recipe boos. If the butter is too firm or cold, it will not properly cream with the sugar. If the eggs are too cold, that custard won’t even think about setting up.
- Blind Bake the Crust: If you want that bottom crust to be super flaky, definitely bake before you add the filling. If you don’t, the bottom will be soggy due to that custard filling soaking into it.
- Just a Pie Shield: Baking a pie for about an hour in a hot oven can brown that crust super fast. I like to throw on a pie shield if I find that crust is browning way too fast. We don’t want it to burn. Keep it cute. Also if you notice the filling is browning fast, add some foil to the top.
- Check Doneness: The edges should be set while the center will give a slight wiggle jiggle but not be complete liquid. You might be tempted to keep on baking if you see it jiggling somewhat but don’t or you will overbake it. It will continue to set as it cools.
- Chill Out: You gotta let that pie set up just right so let it cool to room temperature for a few hours. It also makes a world of difference in the texture.
Serving Suggestions
- Whipped Cream: Just add a sprinkle of cinnamon on top of a slice along with a dollop of whipped cream and get your life!
- Drizzles: Get your whole life by serving this with a drizzle of caramel sauce or chocolate ganache or a scoop of hard sauce right on top boos.
- Go Fruity: This chess pie recipe can really take things up a notch with a bit of strawberry sauce or lemon curd right on the side.
Recipe help
Yep boos, ain’t no thing to make this whole process easier. Just make sure to blind bake it according to the package instructions before you add the filling.
For sure boos. It can be made a day or two ahead of time. Just store in the fridge and bring back to room temperature when you are ready to serve it up.
Welp, this could be for a couple of reasons. The filling can be runny if you didn’t use room temperature ingredients which results in the custard never setting up. You also may not have baked the pie long enough. You want just a slight jiggle before you remove. If the filling is jiggling up a storm, keep on baking.
pinterest 
facebook 
twitter 
email
My husband and I love, love, love this chess pie recipe. Never had one before. New to Virginia. It’s my favorite pie over all others. Thank you!
Oh just wonderful. Thank you so much Gina!
Fire I did a few test runs ahead of thanksgiving just to make sure it’d make the cut and everyone who taste tested gave it an automatic pass. I made it today for tomorrow’s holiday. It’s already the prettiest pie on the dessert table. Thank you!
Absolutely my pleasure. So glad they enjoyed it!
I have autoimmune issues and I can’t have corn or gluten. I thought I would never be able to have chess pie again, and I was absolutely heartbroken.
I got brave though, in honor of pi day, and did a little experiment. I replaced the flour with sweet rice flour, and the cornmeal with a mix of almond flour for texture and coconut flour for thickening/liquid absorption.
I am here to report that this came out FANTASTIC.
I’m literally crying. My favorite pie is back in my life again.
(I had to make the crust myself, I used the almond flour pie crust recipe from Paleo Running Momma)
You did that! Best buttermilk recipe I have tried yet
I tried this recipe and my pie was awesome!!! Thank you so much will be baking another one for holidays it was a hit!!!
I haven’t had Chess Pie in eons. OMG!! It’s better than I even remember. Thank you for sharing the recipe.
I would like to say Thank you so much you saved my Thanksgiving. I followed your recipe for this pie and it came out perfect. I have never made this pie thus perfect and my granny taught me. Keep doing what your are doing giving honest down home good food not difficult recipes. Thank you and Bless you. I would love to send pictures I’m so proud of myself!