I’m a big believer in pie at every holiday, and this chess pie is the perfect pie for any occasion. A buttery, rich, and sweet custard filling is baked to perfection in a flaky pie crust and topped with powdered sugar. It doesn’t get much better than that! A touch of cornmeal adds a wonderful texture that had everyone begging me for the recipe. This chess pie recipe will make you the star of any party!
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I’m a pie girl through and through, but a lot of pies seem to be relegated to just one holiday (I’d like a word with whoever says pumpkin pie is just for Thanksgiving). This chess pie has a wonderful texture and flavor, and it’s versatile enough to serve any time of the year. Made with basic pantry staple ingredients (no seasonal produce here!), I love to make this pie at every opportunity.
What’s in This Chess Pie Recipe?
- Pie Crust: I used a store-bought pie crust to make this recipe quick and easy, but when I have the time, I love to make my favorite homemade pie crust.
- Butter: Salted butter makes the filling rich and flavorful.
- Sugar: Granulated sugar sweetens the pie, while a dusting of powdered sugar makes the perfect garnish.
- Cornmeal: Helps thicken the filling, adds texture, and creates a golden brown crust on top of the pie.
- Flour: All-purpose flour thickens the filling.
- Vinegar: White vinegar adds a light and tangy flavor to the pie.
- Vanilla: Pure vanilla extract enhances the flavor of the pie.
- Milk: Adds moisture to the filling.
- Eggs: Help bind the filling into a cohesive custard.
Tips for Success
- I did not find it necessary to blind-bake my pie crust; refrigerating it while I made the filling worked great.
- I do not recommend trying to reduce the granulated sugar in this recipe, as it is crucial in getting the custard to set properly.
- Avoid using imitation vanilla flavoring. It will give the pie an off flavor.
- The pie is finished when the edges are set and the center is slightly jiggly.
- Let the pie cool completely before cutting into it to get the cleanest slices.
- I prefer to serve this pie at room temperature.
How to Store and Reheat
Store leftover chess pie whole or cut into individual slices tightly wrapped in plastic wrap in the refrigerator for up to 4 days or in the freezer for up to 1 month. Let thaw overnight in the refrigerator, then let come to room temperature before serving.
Serving Suggestions
I love serving slices of this chess pie with whipped cream or my favorite red velvet ice cream! It’s also great with a dollop of lemon curd for a little extra tang!
Chess Pie Recipe
Equipment
- Kitchen Scale (optional)
- Pie Pan
Ingredients
- 1 9-inch refrigerated pie crust 213 grams
- ½ cup salted butter 113 grams, melted (1 stick)
- 1⅓ cups granulated sugar 266 grams
- 2 tablespoons cornmeal 17 grams
- 1 tablespoon all-purpose flour 8 grams
- 1 tablespoon white vinegar 14 grams
- 1 teaspoon pure vanilla extract 4 grams
- ½ cup milk 114 grams, room temperature
- 4 large eggs 200 grams, room temperature
- Powdered sugar for dusting
Instructions
- Preheat the oven to 350°F. Roll out the pie crust and transfer it to a 9-inch pie dish, pressing the dough into the bottom and sides, and crimping the edges. Refrigerate.1 9-inch refrigerated pie crust
- In a large bowl, whisk together the melted butter, sugar, cornmeal, flour, vinegar, and vanilla extract.½ cup salted butter, 1⅓ cups granulated sugar, 2 tablespoons cornmeal, 1 tablespoon all-purpose flour, 1 tablespoon white vinegar, 1 teaspoon pure vanilla extract
- Lightly beat the eggs with the milk. Then, add to the mixture in the bowl, and whisk to combine.½ cup milk, 4 large eggs
- Pour the filling into the pie crust.
- Bake for 45-50 minutes until the filling is set around the edges but slightly jiggly in the middle. Check the pie halfway through and cover the crust edges with tin foil if it’s getting too browned.
- Let the pie cool for at least 20 minutes.
- Sift powdered sugar over the top before serving.Powdered sugar
Video
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Chess Pie Step by Step
Mix the Filling: Preheat the oven to 350°F. Roll out a 9-inch pie crust and transfer it to a 9-inch pie dish, pressing the dough into the bottom and sides, and crimping the edges. Refrigerate. In a large bowl, whisk together ½ cup of melted salted butter, 1⅓ cups of granulated sugar, 2 tablespoons of cornmeal, 1 tablespoon of all-purpose flour, 1 tablespoon of white vinegar, and 1 teaspoon of pure vanilla extract. Lightly beat 4 large eggs with ½ cup of milk. Then, add to the mixture in the bowl, and whisk to combine.
Fill the Crust: Pour the filling into the pie crust.
Bake the Pie: Bake for 45-50 minutes until the filling is set around the edges but slightly jiggly in the middle. Check the pie halfway through and cover the crust edges with tin foil if it’s getting too browned.
Top and Serve: Let the pie cool for at least 20 minutes. Sift powdered sugar over the top before serving.
