Chess Pie

5 from 14 votes

A crisp crust meets a sweet, buttery, and oh so creamy filling in this classic Southern Chess Pie!

Prep Time15

Cook Time1 10

Total Time1 25

Course: Dessert

Cuisine: Southern

Servings: servings

Calories: 298kcal

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.

It is crucial that you make sure that your eggs and all wet ingredients are room temperature to really set up the custard.

How to Store Chess Pie

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.