Classic Southern Chess Pie in Flaky Crust

Why You’ll Love This Recipe

• Classic Southern simplicity: pantry staples become a silky, sweet-tangy custard.
• Balanced sweetness: a touch of vinegar and cornmeal keeps it from tasting cloying.
• Hands-off baking: no stovetop custard, no blind-bake, and minimal equipment.
• Make-ahead friendly: sets beautifully as it cools and slices cleanly.

Grocery List

• Produce: None
• Dairy: Unsalted butter; eggs
• Pantry: Unbaked 9-inch pie shell; granulated sugar; fine yellow cornmeal; apple cider vinegar (or white vinegar); vanilla extract; kosher salt

Full Ingredients

Pie Crust

• 1 unbaked 9-inch pie shell (store-bought or homemade), well-chilled

Chess Pie Filling

• 1 1/2 cups (300 g) granulated sugar
• 1 tbsp fine yellow cornmeal
• 1/2 tsp kosher salt
• 4 large eggs, at room temperature
• 6 tbsp (85 g) unsalted butter, melted and slightly cooled
• 1 tbsp apple cider vinegar (or white vinegar)
• 1 tsp vanilla extract

Optional for Serving

• Lightly sweetened whipped cream
• Powdered sugar for a light dusting (optional)

Step-by-Step Instructions

Step 1: Chill the crust and preheat

Place a rimmed baking sheet on the center rack and preheat the oven to 350°F (175°C). Freeze the unbaked pie shell for 15 minutes to help it hold its shape and resist sogginess. This hot-sheet + cold-crust combo gives the bottom a head start on crisping.

Step 2: Whisk the dry ingredients and eggs

In a medium bowl, whisk together the sugar, cornmeal, and salt. Add the eggs one at a time, whisking just until the mixture is smooth and uniform after each addition. Avoid whipping in lots of air; a gentle hand keeps the custard silky.

Step 3: Finish the custard base

Slowly whisk in the melted, slightly cooled butter until fully incorporated. Whisk in the vanilla and vinegar. Let the mixture rest for 5 minutes, then skim any surface foam for the smoothest top. If you want an ultra-smooth result, strain the filling through a fine-mesh sieve into a clean bowl.

Step 4: Fill the shell and bake

Set the chilled pie shell on the preheated baking sheet. Pour in the filling. Bake for 50 minutes, rotating the pie halfway through. If the crust edges brown too quickly, shield them with a loose foil ring. The pie is done when the outer edges are set and the center has a soft, wobbly jiggle about 2 inches wide, or when an instant-read thermometer inserted in the center registers about 200°F (93°C).

Step 5: Cool to set

Transfer the pie to a wire rack and cool at room temperature for at least 2 hours. The custard continues to set as it cools, ensuring neat slices. Slight cracking is normal and part of the pie’s rustic charm.

Step 6: Slice and serve

For the cleanest slices, chill the cooled pie for 30 to 60 minutes before cutting. Warm a knife under hot water, wipe dry, and cut, wiping the blade between slices. Serve plain or with a small dollop of whipped cream. The flavor is best at cool room temperature.

Pro Tips

• Use fine cornmeal for a delicate, barely-there texture; coarse meal can be gritty.
• Cool the melted butter until just warm before whisking it in to avoid scrambling the eggs.
• Bake the pie shell on a preheated baking sheet to encourage a crisper bottom crust.
• Check doneness by look and temp: set edges, jiggly center, and about 200°F (93°C) in the middle.
• Shield crust edges with foil once they reach your ideal color to prevent over-browning.

Variations

• Lemon Chess: Add 2 tbsp fresh lemon juice and 1 tsp finely grated lemon zest; reduce vinegar to 1 tsp.
• Brown Sugar Chess: Swap 3/4 cup of the granulated sugar for light brown sugar; add a tiny pinch of cinnamon.
• Chocolate Chess: Whisk in 1/4 cup unsweetened cocoa powder; add 2 tbsp milk; reduce sugar to 1 1/3 cups.

Storage & Make-Ahead

Cool completely, then cover and refrigerate for up to 4 days. For best texture, bring slices to cool room temperature before serving. To freeze, wrap individual slices tightly and freeze up to 2 months; thaw overnight in the refrigerator. The pie can be baked a day ahead and held chilled.

Nutrition (per serving)

Approx. 390 calories; 21 g fat; 51 g carbohydrates; 39 g sugars; 5 g protein; 220 mg sodium. Values are estimates and will vary based on crust brand and exact ingredients.