Chess Pie

Name: Chess Pie
Prep time: 15 min
Cook time: 5 min
Total time: 1 h 10 min
Yield: 8 servings
Cuisine: southern_american
Ingredients: 1.5 cup granulated sugar; 0.5 cup unsalted butter (1 stick, melted and slightly cooled); 3 pcs eggs (large, at room temperature); 0.25 cup buttermilk; 1 tsp vanilla extract; 1 tbsp cornmeal (fine yellow cornmeal); 1 tbsp all-purpose flour; 1 tbsp white vinegar; 1 pinch salt; 1 pcs pie crust (9-inch, unbaked, homemade or store-bought)

RATING

4.6/5(185)

TASTE SCORE

9/10

A classic Southern dessert with a crisp, crackly top and a rich, custardy center that tastes of browned butter, vanilla, and a hint of tangy buttermilk. This old-fashioned pie comes together with simple pantry staples and bakes into a beautifully set, single-crust wonder.

PREP

15m

COOK

SERVES

1 SLICE

399 cal

SERVINGS

METHOD · 5 STEPS

prep
Preheat the oven and prepare the crust.
1.Preheat oven to 350°F (175°C).
2.Place the unbaked pie crust in a 9-inch pie dish. Crimp the edges as desired.
3.Set the pie dish on a baking sheet to catch any spills.
mix · ~5 min
Make the filling.
1.In a large mixing bowl, whisk together the granulated sugar, cornmeal, flour, and salt.
2.Add the melted butter and whisk until fully combined and smooth.
3.Whisk in the eggs one at a time, beating well after each addition.
4.Add the buttermilk, vanilla extract, and white vinegar. Whisk until the mixture is silky and uniform.
bake · ~50 min
Bake the pie.
1.Pour the filling into the prepared pie crust.
2.Carefully transfer the baking sheet with the pie to the preheated oven.
3.Bake for 45-50 minutes, until the edges are set and the center has a slight jiggle but is not liquid.
4.The top will form a golden-brown, crackly crust.
rest · ~120 min
Cool completely before slicing.
1.Remove the pie from the oven and let it cool on a wire rack for at least 2 hours.
2.The filling will continue to set as it cools.
serve
Slice into 8 wedges and serve.
Serve at room temperature or lightly chilled. A dollop of whipped cream or a dusting of powdered sugar is a perfect finish.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Use a metal pie pan for a crispier bottom crust that browns evenly.
2
Blind-bake the crust for 10 minutes at 375°F to prevent a soggy bottom.
3
Let the pie cool completely for at least 2 hours so the custard fully sets.
4
Check doneness by gently shaking the pan — the center should jiggle like set Jell-O.
5
Store leftover pie covered at room temperature for up to 2 days; refrigerate for longer storage.
6
Bring eggs and buttermilk to room temp before mixing for a smoother, emulsified filling.

RECIPE VARIATIONS