Classic Southern Chess Pie (Print version)

Southern custard pie featuring a rich buttery filling and golden sugary top, ideal for gatherings.

# What You'll Need:

→ Crust

01 - 1 unbaked 9-inch pie crust (homemade or store-bought)

→ Filling

02 - 1 1/2 cups granulated sugar
03 - 1/2 cup unsalted butter, melted and cooled
04 - 4 large eggs
05 - 1 tablespoon cornmeal
06 - 1 tablespoon all-purpose flour
07 - 1/4 teaspoon salt
08 - 1/4 cup whole milk
09 - 1 teaspoon vanilla extract
10 - 1 tablespoon white vinegar (optional)

# How to Make:

01 - Set oven temperature to 350°F and allow to fully heat.
02 - Place unbaked pie crust into a 9-inch pie dish and crimp the edges as desired.
03 - In a large bowl, whisk granulated sugar, melted butter, eggs, cornmeal, flour, and salt until fully combined and smooth.
04 - Add whole milk, vanilla extract, and optional vinegar to the mixture; whisk until silky and homogeneous.
05 - Pour the prepared filling evenly into the pie crust.
06 - Bake for 45 to 50 minutes until the filling center is set and the top turns golden brown; the pie will puff then settle as it cools.
07 - Remove from oven and cool completely on a wire rack before slicing and serving.

# Expert Tips:

01 -
  • It comes together in under twenty minutes of prep, leaving you time to actually enjoy your guests instead of being stuck in the kitchen.
  • That impossible-to-describe flavor—buttery, slightly tangy, with just a whisper of vanilla—keeps people asking for the recipe.
  • There's something deeply satisfying about a pie that rises and falls in the oven like it's alive, then settles into this silky, almost custard-like texture.
02 -
  • Don't pull the pie out too early just because the top looks golden—the center needs that full 45 to 50 minutes to set up properly, or you'll end up with a runny filling.
  • Cooling completely is non-negotiable; a warm pie will slice into a messy puddle, but a cooled one slices cleanly with a tender, custard-like texture.
03 -
  • Let your eggs and butter come closer to room temperature before mixing—it helps everything combine into a silkier batter with fewer lumps.
  • If you're worried about your crust browning too much before the filling sets, tent it loosely with foil for the first 20 minutes of baking, then remove it to let the top caramelize.
Go back